Bring chicken stock to a gentle simmer in a soup pot.
Add sesame oil, salt, sugar, white pepper, and MSG; taste and adjust.
Stir in turmeric for a rich golden hue.
Mix cornstarch slurry again and drizzle it in while stirring to avoid lumps.
Lightly beat eggs until smooth.
Stir the soup in one direction and slowly pour in egg to form delicate strands.
Turn off heat and sprinkle with fresh scallions before serving.
