In a small bowl, combine the cornstarch and 3 tablespoons of cold water.
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1
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.
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2
3
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.
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4
Transfer the soup into bowls and top with chopped spring onions. Enjoy!
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