Bring a pot of water to a boil. Cook the ramen noodles according to package instructions, drain and rinse under cold water. Set aside.

In the same pot, bring the chicken bone broth to a simmer over medium high heat. Turn down the heat to medium low and stir in sesame oil, turmeric, salt, sugar and white pepper. Taste and adjust the seasoning if needed.

In a small bowl, mix the cornstarch with 2.5 tbsp of water until well combined. Stir the soup continuously as you drizzle in the slurry, a little bit at a time. Let the soup simmer for a couple of minutes, then check the consistency. Add more cornstarch mixture if you like a thicker consistency.

In a small bowl, lightly beat the eggs. Don’t mix too well because you want to see both the white and yellow parts. Stir the soup in a circular motion, and slowly drizzle in the egg while stirring until it’s all added.

Add the ramen noodles and mix well, letting everything cook together for a couple of minutes.

Top the ramen with scallions and enjoy!