You are here

Steamed Egg Custard Soup

Whats.Cooking's picture
Ingredients
  Boneless chicken 6 Ounce, cut in small chunks
  Water 1 (As Needed)
  Mushroom slice 6 (Fresh)
  Spinach 250 Gram, coarsely chopped (1 Small Bunch)
  Eggs 6 , beaten
  Basic chicken stock 4 Cup (64 tbs)
Directions

GETTING READY
1.In a pan, heat water and partially boil the chicken chunks for 5 minutes in it.
2.Also, partially cook the spinach and mushrooms separately.

MAKING
3.Take a tall tea cup or chawanf and put spinach, mushrooms and chicken in it along with chicken stock and eggs, leaving some space on the top.
4.Take steamer and put the bowls in it for cooking for 15-20 minutes.
5.Check for doneness by putting a toothpick in the prepared custard.

SERVING
6.Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Appetizer
Method: 
Steamed
Dish: 
Soup
Ingredient: 
Egg
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes
Servings: 
4

Rate It

Your rating: None
4.290625
Average: 4.3 (16 votes)