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Heat chicken stock (4 cups), minced ginger (1 tablespoon), white and light green parts of the green onions, and frozen corn (1 cup) in a large pot over high heat until just boiling, then turn heat to low.
In a separate small cup or bowl, mix ¼ cup of water with the cornstarch (2 tablespoons), garlic powder (1 teaspoon), salt (¼ teaspoon), white pepper, if using (¼ teaspoon), and turmeric, if using (¼ teaspoon) until smooth and no lumps remain. Stir mixture into the soup and continue heating on low until thickened.
In a small bowl or glass measuring cup (preferably with a pouring spout), beat the eggs (6).
Turn the temp up to medium-low, and stir the hot broth to create a slow swirl. While you are stirring and the broth is swirling, SLOWLY pour in the eggs to create nice egg ribbons (no thick pouring). After a few seconds, you can break the eggs up as necessary with a spoon.
Turn off the heat. Stir in most of the dark green parts of the green onions and the toasted sesame oil, reserving some to garnish each bowl. Taste and add more salt if needed. Serve.
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