I love egg drop soup. I've made it at home plenty of times. However, all the egg drop soup from restaurants differs from mine in three ways, so I have questions....All the restaurants' egg drop soup has an exact yellow color, hardly ever differs. All the soups' broth are the exact flavor. Finally, all the soups' texture are the same thickness. I haven't been able to duplicate this, and it seems to me this would be indicative of their using a certain universal (egg drop) broth mix, perhaps a dry mix with a certain coloring agent, and a certain thickener (I've tried cornstarch, not the right one). Surely someone knows the answer to this. Help!