Directions

1. Heat vegetable oil in a large skillet or Dutch oven over medium high heat. Working in batches, add won ton strips to the Dutch oven and fry until evenly golden brown and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.
2. In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
3. Heat sesame oil in a large stockpot or Dutch oven over medium heat.
4. Stir in garlic and ginger until fragrant, about 1 minute. Stir in turmeric and pepper.
5. Stir in chicken stock. Bring to a boil; reduce heat and simmer until flavors have blended, about 5-10 minutes.
6. Stir in cornstarch mixture, stirring frequently, until slightly thickened, about 3 minutes. Stir in rice wine vinegar and soy sauce.
7. Gradually add eggs in a slow steady stream, stirring with a fork. Cook until the eggs are set, stirring frequently to create ribbons, about 2 minutes.
8. Serve immediately with won ton strips, garnished with green onions, if desired.