Bring water to a simmer and then add the bouillon, mushroom seasoning, oil, and a pinch of salt to taste.
Add the sugar, white pepper, and turmeric (or food coloring).
In a bowl, mix your cornstarch and cold water together to make a cornstarch slurry. This will thicken your soup. Once it reaches a boil, pour the cornstarch slurry in. It should thicken almost immediately.
In a separate bowl, lightly beat your three eggs together with a fork.
Lower the heat of the soup until it is barely a simmer. Then using a ladle or wooden spoon, mix the soup to create a swirl. Pour the eggs in slowly while swirling the soup.
How fast you swirl it will determine how big or small your egg "flowers" turn out. Do it to your preference.
Sure hot with fresh scallions on top. Enjoy!