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Egg Custard Soup

Flavors.of.Asia's picture
Ingredients
  Mushrooms 8 , dried (Japanese Or Chinese, If Available)
  Chicken/1 cup diced shrimp 1 Cup (16 tbs), julienne-cut cooked
  Water chestnuts 4 , diced
  Peas 1⁄2 Cup (8 tbs), cooked
  Scallions 2 , chopped
  Sherry 1 Tablespoon
  Eggs 4 , beaten
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Beef broth 3 Cup (48 tbs)
  Spinach/Lettuce leaves 12
Directions

GETTING READY
1) Wash the mushrooms, place it in saucepan and cover with water.
2) Bring to boil, remove from heat and let it soak for 1 hour.

MAKING
3) Drain the mushrooms and dice.
4) In a bowl, mix together mushrooms, chicken or shrimps, water chestnuts, peas, scallions and sherry.
5) Divide the mixture among 6 custard bowls.
6) In another bowl, combine eggs, salt, pepper and broth together.
7) Pour into the custard bowls.
8) Cover with the spinach or lettuce leaves.

FILNALIZING
9) In a large saucepan containing 3 inches of boiling water, place the custard bowls.
10) Cover the saucepan, cook over low heat for 20 minutes or until the mixture is set.

SERVING
11) Serve with a slice of lemon peel.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Egg
Interest: 
Everyday, Healthy
Preparation Time: 
80 Minutes
Cook Time: 
30 Minutes
Ready In: 
110 Minutes
Servings: 
6

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