Now, with a box (or can) of good chicken broth, the possibilities are endless. In our case we made egg drop soup following the instructions mentioned here. This is not your standard Chinese take out egg drop soup. For starters it is not bright yellow in color. The soy sauce and ginger in the broth turn it a mild shade of brown. Also, in our case this was more scrambled egg than egg drop. Maybe our eggs were larger or are technique was not quite right. But it was mighty fine for a first attempt. We do intend to try it again but with half the quantity of eggs. And the next time around we might fry up a batch of the yellow crisps that come with the egg drop soup at Chinese restaurants.