Egg Drop Soup By: Barbi Claridge Heat 2-4 cups veggie broth until boiling. Lower heat to a simmer. Add: dashes of garlic salt dashes of garlic powder dashes of onion salt dashes of onion powder - or whatever seasonings you like. If you overdo it, just add more water to the mix. Mix in a coffee cup: 1/2 cup water with 2 teaspoons cornstarch, mix until looks like milk. S-l-o-w-l-y pour small amounts of cornstarch mix into the broth, stirring constantly, until it thickens a little bit. Beat eggs slightly, dribble into the simmering broth, remove from heat. Pour in serving bowl and top with green onions and a few dashes of Soy Sauce.