In a measuring cup, combine ¼ cup of low-sodium chicken broth with cornstarch, whisking until smooth to create your slurry. Set aside.

In a medium-sized saucepan, heat the remaining chicken broth over medium heat until it reaches a gentle simmer, about 5 minutes. Stir in the ground ginger, tamari soy sauce, toasted sesame oil, kosher salt, and optional ground turmeric.

Gradually whisk the cornstarch slurry into the simmering broth, stirring continuously to prevent lumps from forming. Simmer for an additional minute until glossy.

Lower the heat and stir the broth in a circular motion. Slowly pour in the beaten eggs in a thin stream, allowing them to form ribbons. Stir gently after about 30 seconds.

Ladle the soup into bowls and top each serving with freshly sliced green onions.