Bring chicken stock to a boil over high heat in a stock pot; reduce heat to medium-low.
Stir in sesame oil, salt, sugar and pepper; add turmeric (or five drops of yellow food coloring).
Scoop out ~½ cup of broth into a small bowl or pitcher; stir in cornstarch until well blended.
Stir soup continuously as you drizzle in the cornstarch mixture; continue to stir as the broth thickens (~3 minutes).
In a small bowl, whisk eggs to frothy.
Use a ladle to stir the soup in a circular motion while slowly drizzling in the egg.
