Pour ¾ cup of the chicken broth into a small measuring cup and whisk in the cornstarch until smooth to form a slurry.

In a medium saucepan, bring the remaining chicken broth to a simmer over medium heat.

Stir in the ground ginger, soy sauce, sesame oil, salt, white pepper, and turmeric (if using). Whisk to combine and heat through until fragrant.

Slowly whisk in the cornstarch slurry and simmer for about 1 minute, until the broth begins to thicken slightly.

Reduce heat to low, and with the broth gently simmering, stir in a circular motion. Very slowly pour the beaten eggs into the pot in a thin stream.

Let the eggs sit 30 seconds to fully form the delicate threads or ribbons before gently stirring once more.

Ladle the soup into bowls and garnish with sliced green onions. Serve immediately while warm.