Begin by bringing a medium pot of water to a rolling boil over high heat. Once boiling, add the frozen wontons and cook them for 4-5 minutes, or until they float to the surface and appear tender. Gently stir to keep them from sticking together, then drain and set the wontons aside on a plate while you prepare the broth.

In a separate pot, pour in the low-sodium chicken broth and add the chicken bouillon powder, ground ginger, turmeric, salt, and white pepper. Place the pot over medium heat and bring the mixture to a gentle simmer. Stir occasionally, allowing the spices to blend into a fragrant and flavorful broth for about 5 minutes.

Once the broth is simmering nicely, combine the cornstarch and water in a small bowl to create a slurry. Gradually stir the slurry into the simmering broth and cook for an additional 30-60 seconds.

Lower the heat to a gentle simmer. In a bowl, whisk your eggs thoroughly before slowly drizzling them into the pot while stirring the broth gently, allowing the soup to cook for about 1-2 minutes until the eggs are fully set.

To finish, stir in the sesame oil and the cooked wontons, folding them gently into the warm broth. Cook for another minute to ensure everything is heated through.

Ladle the soup into bowls and garnish each serving with chopped green onions for a burst of freshness.