1. 1. **Prepare the Broth:** In a medium saucepan, bring the chicken or vegetable broth to a gentle simmer over medium heat. Stir in sesame oil, salt, white pepper, sugar, and turmeric (if using). Let it simmer for 2-3 minutes to blend flavors. 2.

**Make the Slurry:** In a small bowl, whisk together cornstarch and cold water until smooth and lump-free. This thickens the soup to that perfect silky texture. 3.

**Thicken the Broth:** Slowly pour the slurry into the simmering broth while stirring constantly with a spoon or chopsticks. Keep stirring for 1-2 minutes until the broth thickens slightly and turns glossy. Do not let it boil vigorously. 4.

**Add the Eggs:** Remove the pan from the heat or lower to the lowest setting. Hold a fork or chopsticks over the pan, drizzle the beaten eggs in a thin, steady stream while gently stirring the broth in one direction. This creates beautiful ribbons or flower-like swirls. Stir slowly for wispy ribbons or faster for thinner strands. 5.

**Finish and Serve:** Taste and adjust seasoning if needed. Ladle into bowls, garnish with sliced green onions, and drizzle with a touch more sesame oil. Serve hot with fried rice or dumplings for a complete meal.