In a medium bowl, whisk together eggs. Set aside.

Combine the white part of onion, ginger, mushrooms and chicken broth in a small saucepan. Bring to a boil and allow the soup simmer over low heat for 2 minutes.

Meanwhile combine cornstarch, turmeric powder salt and 3 tbsp. of water in a small bowl. Whisk until cornstarch is completely dissolved.

Stir in the corn starch mixture and simmer.

Slowly pour in the beaten eggs while stirring the soup. Break up the eggs to the desired sized ribbons.

Add sesame oil and garnish with the green part of the green onion.

Serve hot.