This is actually from "The Chinese Menu Cookbook" and I changed it a bit to just like what we will do at home. I have also posted another one withour cornstarch earlier. (don't know if you have seen it?) There is really nothing speacial in this soup. I will never order it if I go to a Chinese restaurant as it costs too much. It is so cheap and easy to make it at home!!!

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Egg drop soup
serve 4

1 1/2 qt good chicken stock (best homemade) (with salt and white pepper to taste)
I'd add 1 t. sesame oil but it's optional
2 T. Cornstarch; mixed in 1/4 c cold water (optional)
2 Egg, slightly beaten (do nto form bubbles)
2 spring onions, chopped

Bring soup stock to a boil. Slowly pour in the
cornstarch mixture while stirring the stock, until the
stock thickens. Reduce heat so stock just simmers.
Pour in the eggs slowly in one string while stirring the soup lightly. As
soon as the last bit of egg is in, shut off heat at
once. Serve with chopped green onions on top.

Substitutions and Variations

Tomato Egg-Drop soup is just a variation of plain
egg-drop soup. The added tartness of tomatoes gives
this soup an extra "zing" and helps to pick up sagging
appetites. The addition of 1 medium-size can of
stewed tomatoes is all that is needed. Bring stock to
a boil. Add the chopped tomatoes.
(When soup boils again, add the
cornstarch mixture as before. follow the rest of the procedure.)