Step 1

In a small bowl, create a slurry by whisking together the cornstarch and water until completely dissolved.

Step 2

Place eggs in a small measuring cup with a spout and whisk until beaten.

Step 3

In a medium pot, whisk together the chicken stock, scallions, mushrooms, soy sauce, sesame oil, salt, ground ginger, garlic powder, sugar, and white pepper. Warm over medium-high until simmering. Add in the yellow food coloring. Taste and adjust the seasoning, if necessary.

Step 4

Give the cornstarch slurry a couple stirs to make sure it's well mixed, then slowly pour into the soup while constantly stirring to avoid clumps.

Step 5

Bring the soup back up to a simmer, then remove from the heat.

Step 6

Using a fork, stir the broth in a circular motion to create sort of a whirlpool. Slowly pour the beaten eggs into the soup while you continue to stir, in order to create long ribbons.

Step 7

Ladle into bowls, top with a few scallions, and enjoy!