Food Network has simple and easy to follow recipes for egg drop soup. Tyler Florence makes a classic version of this recipe, while the magazine adds chicken for extra protein.
To make Tyler Florence's recipe, add 4 cups chicken stock, 1/2 teaspoon grated fresh ginger and 1 tablespoon soy sauce to a pot, and bring to a boil. In a small cup, combine 1 tablespoon cornstarch and 2 tablespoon chicken stock. Stir until the cornstarch is dissolved. Pour the mixture into the stock while stirring, until thickened. Reduce the heat, and pour in 2 lightly beaten eggs while stirring the soup in one direction. Turn off the heat, and add 2 chopped green onions. Season with salt and white pepper to taste.
To make the magazine's recipe, boil 4 cups chicken broth, one 1-inch piece thinly sliced of ginger and 4 chopped scallions. Simmer for 20 minutes, and remove from heat. Strain into a large bowl, and return the broth to the pot. Toss 1/2 pound cubed skinless, boneless chicken breasts with 1 teaspoon toasted sesame oil, 4 tablespoons cornstarch, 1/2 teaspoon salt and 1/2 teaspoon white pepper. Dissolve 3 tablespoons cornstarch in 1/4 cup water. Add the mixture to the broth, and cook for 4 minutes. Add the chicken and simmer for one to two minutes. Drizzle 3 well beaten eggs into the soup, and stir in 1 small bunch watercress.