Begin by bringing your chicken stock to a simmer in a medium-sized soup pot. Once it's hot, stir in the sesame oil, salt, a pinch of sugar, and white pepper. At this stage, you can also add the yellow food coloring if you're going for the traditional golden appearance. Taste the broth to ensure it has a balanced flavor—adjust seasoning slightly if needed.

In a separate small bowl, thoroughly mix the cornstarch with water until fully dissolved. Slowly drizzle the slurry into the simmering broth while stirring constantly to avoid clumps. The soup will begin to thicken slightly. You can use less or more slurry depending on how thick you prefer your soup. Let it simmer for a couple of minutes after adding the slurry to evaluate the texture.

Slightly beat the eggs in another bowl; the goal is to keep some separation between whites and yolks. Using a ladle or spoon, stir the soup in a circular motion and begin drizzling the egg in slowly. Stir gently as you pour – a fast stir will create thin egg threads, while a slower stir results in more substantial egg “flowers.” Continue until all the egg is incorporated and cooked through.

Once the eggs are fully cooked and the soup has a smooth, consistent texture, remove from heat. Ladle into serving bowls and top each with freshly chopped scallions and optional cilantro. For added richness, drizzle a small amount of sesame oil over the top just before serving. Serve hot and enjoy immediately.