When it came to international cuisine in my hometown, there really wasn’t much to choose from. Our options were pretty much limited to your small town pizza, diner food, and sandwiches shops with just one real exception: a Chinese restaurant. It became a special treat for my family on Friday nights when no one wanted to cook (can’t blame Mom and Dad there!). And it was there at Chan’s restaurant that I was introduced to Egg Drop Soup. A perfect balance of silky and salty, there’s really no better way to kick off a delicious dinner of Chinese food than this appetizer. If it’s on the menu, you can bet I’ll be ordering a bowl!

While my love of Egg Drop Soup is nothing new, for some reason I had never tried making it myself. When I stumbled on a recipe for the soup in a magazine recently, I was pleasantly surprised with just how easy it sounded. While it does call for a few more specialty ingredients like white pepper and sesame oil, the rest of the ingredients are things I typically have on hand anyway. Start to finish the recipe takes less than ten minutes! If you can boil broth and use a whisk, you can make this soup.

If you’re looking to round out your repertoire when it comes to Chinese cooking, this is the perfect addition. Serve it as an appetizer or side, or even just an afternoon snack on a chilly day. I can’t help but think it would make a wonderfully comforting meal when you’re feeling under the weather. Hopefully cold season is coming to a close soon here, but I’m thankful to have this recipe in my back pocket just in case!