Ingredients for Japanese Egg Custard Soup
- 1/2 cup cooked shrimp (chopped)
- 1/2 cup chopped water chestnuts
- 1/2 cup sliced mushrooms
- 2 chopped scallions
- Sherry Wine
- 4 large eggs
- 1/2 teaspoon salt
- Beef Broth
- 12 fresh spinach leaves
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How to Make Japanese Egg Custard Soup
- Preheat oven to 300°F (150°C).
- 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.
- Divide the savory mixture evenly among 6 oven-safe custard cups.
- 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.
- Evenly pour the egg mixture over the savory base in each custard cup.
- Top each custard cup with two fresh spinach leaves.
- Fill a large baking pan with 2-3 inches of boiling water (a bain-marie).
- Carefully place the custard cups in the baking pan. Cover the pan tightly with aluminum foil.
- 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