In a medium bowl, whisk the eggs vigorously until the yolks and whites are completely blended and lightly frothy. Set the bowl aside.

In a small bowl, create a slurry by whisking together the cornstarch and cold water until completely smooth and lump-free.

Pour the chicken broth into a medium saucepan and bring to a rolling boil over medium-high heat. Stir in the kosher salt, white pepper, ground turmeric, and the white parts of the sliced green onions.

Reduce the heat to medium-low so the broth is at a gentle simmer. Slowly pour the cornstarch slurry into the broth while stirring continuously until the soup thickens slightly, which takes about 1 to 2 minutes.

Using a spoon or ladle, stir the soup in a continuous circular motion to create a slow whirlpool. Slowly drizzle the beaten eggs into the moving broth to form delicate, silky ribbons.

Remove the pot from the heat immediately once all the eggs are added to avoid overcooking them. Stir in the toasted sesame oil and garnish with the remaining green parts of the scallions before serving hot.