In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry. In another bowl, beat the eggs well.

In a pot over medium-high heat, bring the broth, ginger, garlic powder, white pepper, turmeric, and soy sauce to a gentle simmer.

Stir the cornstarch slurry again, then slowly pour it into the simmering broth while stirring continuously. Simmer for 1-2 minutes until slightly thickened.

Reduce heat to low. Stir the broth in a circle to create a gentle whirlpool. Slowly drizzle the beaten eggs into the moving liquid to form thin ribbons. Let sit undisturbed for 10 seconds to set.

Remove from heat and stir in the toasted sesame oil. Garnish with chopped scallions and serve immediately.