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In a pot on medium heat, bring 4 cups of chicken broth to a simmer.
Add in the seasonings (ginger powder, garlic powder, white pepper, turmeric, black pepper, chicken bouillon, and salt), lump crab, shredded imitation crab, and corn.
Bring the pot to a simmer and in a separate bowl, mix together the water and corn starch to make a slurry.
Pour the slurry to the pot and continuously stir to ensure even distribution- the liquid in the pot should start thickening up. If you want it to be thicker, make another portion of the slurry and slowly add it to the pot until desired thickness.
Once the desired thickness is achieved, slowly drizzle in the whisked eggs while continuously pouring to break apart the eggs. This will give the eggs that lovely ribbon texture!
Serve with extra scallions, a drizzle of sesame oil, and extra black pepper.