Japanese Egg Custard Soup Recipe

Indulge in this light and flavorful Japanese Egg Custard Soup, a delicious Atkins-friendly recipe! This creamy, savory soup is perfect for a low-carb meal. Tender eggs baked in a delicate broth with shrimp, water chestnuts, and mushrooms create a harmonious blend of textures and tastes. Easy to make and sure to impress!

Prep Time 15 mins
Cook Time 40 mins
Calories 80.6 kcal
Protein 12g
Rating 5.0 (1 Reviews)
Japanese Egg Custard Soup 12

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Japanese Egg Custard Soup

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How to Make Japanese Egg Custard Soup

  1. Preheat oven to 300°F (150°C).
  2. Prepare the savory base: In a medium bowl, gently combine 1/2 cup cooked shrimp (chopped), 1/2 cup chopped water chestnuts, 1/2 cup sliced mushrooms, and 2 chopped scallions.
  3. Divide the savory mixture evenly among 6 oven-safe custard cups.
  4. In a separate bowl, whisk together 4 large eggs, 1/2 teaspoon salt, 1 tablespoon dry sherry, and 1 1/2 cups low-sodium chicken broth.
  5. Evenly pour the egg mixture over the savory base in each custard cup.
  6. Top each custard cup with two fresh spinach leaves.
  7. Fill a large baking pan with 2-3 inches of boiling water (a bain-marie).
  8. Carefully place the custard cups in the baking pan. Cover the pan tightly with aluminum foil.
  9. Bake for 30-40 minutes, or until the custard is set and no longer jiggles in the center.

Nutrition Information (Approximate per serving)

Sodium

30 g

Sugar

4g

Fat

5g

Carbs

1g