Pour chicken broth into a medium pot and bring to a gentle boil over medium heat.
Add shrimp and cook for 3–4 minutes until pink and opaque.
Stir in turmeric, white pepper, chicken bouillon powder, scallion, and cornstarch slurry. Simmer for 1–2 minutes until slightly thickened.
Lower heat to a gentle simmer and slowly drizzle in the beaten eggs while stirring gently in one direction to form ribbons.
Turn off heat, stir in sesame oil, and season with salt to taste.
Ladle into bowls and serve hot.
