I wonder if that’s what makes down-and-dirty Chinese restaurant soup so delicious? That and the massive amount of salt they pour into their Egg Drop?!
Maybe sneaking in some MSG?
I make a quicky egg drop soup. Start with a carton of chicken stock. I add an envelope of Knorr spring vegetable soup mix, some vegeta, extra vegetable flakes. Onion powder, garlic powder, dash of soy sauce, let simmer about 10 minutes. Add a little sesame oil. Slowly pour in a couple scrambled eggs. Add some green onions and serve.