Do you have a good very basic egg drop soup recipe?

Nothing fancy. I'm just looking for the basic egg drop soup. Although i love vegetables and such i don't want them floating in my soup. So any recipes?Do you have a good very basic egg drop soup recipe?
Ok, here goes...





You asked for very basic. This is what I make for my 9 yr old daughter (she LOVES egg drop soup)








1 can chicken broth


half of that can of water


2 eggs whisked very well


pinch of salt, celery salt, onion powder


1/4 teaspoon minced garlic





Pour broth, water, garlic and spices in a pot, bring to a fast boil. Take pot off of heat source and slowly pour in egg, stirring very gently.





Thats it for me!





(If you want this a bit thicker, mix a tablespoon of carn starch in about 1/4 cup of COLD water, then slowly stir into soup after eggs have been added)Do you have a good very basic egg drop soup recipe?
Egg Drop Soup Recipe





4 cups prepared chicken stock, plus 2 tablespoons


1/2 teaspoon grated fresh ginger


1 tablespoon soy sauce


1 tablespoon cornstarch


2 eggs, lightly beaten


2 green onions, chopped, including ends


Salt and white pepper, to taste


Bring stock, ginger and soy sauce to a boil. Combine cornstarch and 2 tablespoons of chicken stock and stir. Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. Take off heat. Season with salt and pepper, and garnish with green onion. Serve immediately.


This is your very basic egg drop soup recipe, as it should be. If you like to experiment with recipes, I would recommend boiling veggies you like in the broth first. Then remove them and add the egg. When making egg drop soup, never never never put noodles in it!
Egg Drop Soup (Tan Hua T'ang)





5 cups water


1 tablespoon plus 2 teaspoons instant chicken bouillon


1/2 teaspoon salt


3 tablespoons cold water


1 tablespoon plus 1 1/2 teaspoons cornstarch


1 egg, slightly beaten


2 scallions (with tops), diagonally sliced





Heat water, bouillon and salt to boiling in 2-quart saucepan.





Mix the 3 tablespoons cold water and cornstarch; stir gradually into broth. Boil and stir 1 minute.





Slowly pour egg into broth, stirring constantly with fork, to form threads of egg. Remove from heat; stir slowly once or twice.





Garnish each serving with scallions.