This one's real simple. Soup's just flavored water with a few other
ingredients tossed in and some garnish. You can cook it in five
minutes.

Egg Drop Soup

1 teaspoon chicken bullion
1 cup water.
a few drops of soy sauce
corn starch
1 beaten egg
Garnish with dill, chives, parsley or green onions

Use one teaspoon of chicken bullion for every cup of water. You can
make stock if you want to, but I don't.
Add a few drops of soy sauce. Just use enough to color the broth a
little without making it taste salty.
Then dust it with a little corn starch. Don't use too much or you'll
make gravy. Stir the liquid and bring to a rolling boil.
Slowly pour in one beaten egg, stirring constantly. If the water isn't
hot enough, you'll end up with a milky liquid containing shredded bits
of egg. It will taste good regardless, but a clear broth is preferred.

Garnish with dill, chives, parsley or green onions. If you don't like
the color green, use something else. Diced red peppers and chiles look
really nice in a clear chicken broth. Serve with rice noodles or fried
egg noodles on the side.
I usually have a couple of those frozen egg rolls with mine. Brush
those with a little oil before you put them in the oven and serve with
balsamic vinegar, soy or date sauce. Or use all three. You could use
green chutney if you wanted to. I really don't care. You can serve
them with pico de gallo if you chop it up fine enough. Knock yourself
out, show-off. Just remember that you'll probably end up dipping those
egg rolls into your soup at some point. I know I do.

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