I love Chinese egg drop soup and here is the SW friendly version:

Add Knorr beef stock to boiling water, one or two drops of sesame oil (if you use to much it will have a bitter taste), seperate egg white from the yolk. Use only the egg white. Stirr the egg white in the little bowl you're keeping it and then stir the stock/soup and slowly drip the egg white into it. I put in my soup bowl thinly cut spring onions and red peppers and pur the soup over it. Add soy sauce and fresh coriander. I personally add sometimes leftover chicken or some beef mince.

Enjoy