In a small bowl, combine the cornstarch and 3 tablespoons of cold water.
In a soup pot, bring the chicken stock to a simmer. Stir in the sesame oil, sugar, and turmeric. Add the cornstarch mixture, stirring the soup continuously.
In a small bowl lightly beat the eggs. Stir the soup in a circular motion with a ladle, then drizzle in the eggs slowly. Remove the pot from the heat.
Transfer the soup into bowls and top with chopped spring onions. Enjoy!