It's a cinch to cook up an egg drop soup recipe that tastes just like what you get at a restaurant. Try it and see.
In a large pot, combine broth, oil, salt, pepper, and sugar. Bring to a boil over medium-high heat.
Meanwhile, combine cornstarch and water.
Once broth is boiling, add cornstarch mixture and stir until thick and bubbly.
Remove broth from heat and slowly stir in the eggs.
Add vegetables or tofu, if using, and heat through. Serve with soy sauce and green onions.