Scramble Happy Eggs with a fork in a small bowl. Set aide.
Combine cornstarch with water in a small bowl and set aside.
Place chicken broth, soy sauce, salt, ginger and turmeric powder in a medium pot and bring to a boil over medium-high heat.
Reduce heat to a gentle boil, then slowly add cornstarch slurry while whisking the mixture. Gently boil for 1-2 minutes to allow the mixture to thicken.
Lower heat to medium and gradually pour in scrambled egg mixture. A good technique is to pour the egg through the slots off a fork so that the egg doesn't clump. The eggs will cook in about 30 seconds. Add the mushrooms (optional) and gently simmer for another minute.
Remove pot from heat and serve in soup bowls. Top each soup with a sprinkle of scallions (optional).
This recipe is sponsored by Happy Egg Co™. You can use alternative eggs, but you may not get as vibrant of a color. Shiitake mushrooms and chopped scallions are optional.
You can add more cornstarch slurry (cornstarch mixed with water or broth) if you want a thicker soup.
You can swap cornstarch for tapioca starch if you avoid corn. Easy swap.
If you do eat corn, consider adding some corn to the mix for an egg drop corn chowder soup. It's yummy - promise!