Heat a medium-sized pot over medium heat on the stovetop and add in the chicken stock, sesame oil, salt, pepper, ginger, turmeric, tamari, and cornstarch. Let the broth come to a boil, then simmer it for 3-4 minutes.

While the broth is cooking, crack the eggs into a bowl with a spout or a glass measuring cup and whisk to combine them.

Use a wooden spoon or whisk to stir the broth in a circular motion, creating a whirlpool effect. Then slowly pour in the eggs in a circular motion to create egg ribbons.

Then remove the pan from the heat and stir in the sesame oil and more salt and pepper to taste.

Serve and garnish with freshly sliced scallions.