I once had an “authentic” version of egg drop soup at a restaurant in Chinatown in Las Vegas. It was not the bright yellow, gelatinous version that you find in many Chinese restaurants in the US. Instead, it was a lighter, more nuanced broth with various items added to it such as spinach and mushrooms. If you have not made egg drop soup at home, it is well worth the experience and does not require too much effort.
While this recipe does not come together as quickly as some of the other versions found in the References section, I like that it adds more flavor to the broth by steeping it with aromatics. But this recipe can also be used as a base for adding additional items perhaps skipping using and steeping the aromatics. I like to do both by first simmering with the aromatics then removing them and stirring in some spinach and lightly sautéed diced mushrooms (or add some dried mushrooms to the steeping process). Some chili sauce can be drizzled on top for some spice, and small cubes of tofu also go well with this.
I have not tried freezing this soup, so cannot say how well it would taste after thawing and reheating. However, the portion of this recipe means that I have not felt to need to freeze any. Besides, the recipe is not very time-consuming so is easy to make on-demand.
A full written recipe may be found here: https://cook.karylstein.com/g/family/r/egg-drop-soup