Beat the eggs in a measuring cup with water and whisk until frothy. Set aside.

Heat chicken stock in a medium pot and add the white pepper, bouillon powder, turmeric, and white parts of green onions. Simmer for 5-7 minutes.

Prepare slurry by mixing cornstarch with water in a small bowl. Make sure it's smooth with no lumps.

With low heat, pour the cornstarch slurry into the stock while stirring continuously for about 30 seconds.

Pour the beaten egg mixture slowly into the pot while stirring to create ribbons of egg.

Remove from heat and stir in sesame oil. Serve hot, garnished with green onion tops.