In a large pot, bring the chicken broth to a boil over medium-high heat.

Stir in the cream-style corn, diced chicken, and turmeric. Reduce heat to medium and let simmer for 5 minutes.

Stir the cornstarch and water mixture again to ensure it is smooth, then slowly pour it into the soup while stirring constantly. Simmer for another 2 minutes until the soup has slightly thickened.

Turn off the heat completely (this is crucial for silky ribbons).

While gently stirring the soup in a circular motion with a ladle, slowly drizzle the beaten eggs in a thin stream. The residual heat will cook the eggs into delicate ribbons.

Stir in the white pepper and sesame oil. Taste and add salt if necessary.

Ladle into bowls and garnish with fresh green onions before serving.