Japanese Custard Soup
|Raw shrimp||6 Small, peeled and deveined|
|Spinach leaves||6 , cut into 1 1/2 inch pieces|
|Sliced fresh mushrooms||1 Ounce (1/3 Cup)|
|Water chestnuts||6 , sliced|
|Eggs||2 , slightly beaten|
|Canned chicken broth||13 3⁄4 Ounce (1 Can)|
Make small slit in each shrimp; pull tail through.
Pour hot water over spinach to wilt; drain.
Divide and arrange shrimp, spinach, mushrooms, and water chestnuts in six 6-ounce custard cups or Chawan-Mushi cups.
Combine eggs, broth, and salt; pour into cups.
Cover each cup with foil; set on wire rack in Dutch oven or deep skillet.
Pour hot water around cups to depth of 1 inch on cup sides; cover Dutch oven or skillet.
Over medium heat bring water to simmering.
Reduce heat; cook till knife inserted off-center comes out clean, about 10 minutes
Serving size: Complete recipe
Calories 411 Calories from Fat 132
% Daily Value*
Total Fat 15 g22.6%
Saturated Fat 4.2 g21.2%
Trans Fat 0 g
Cholesterol 623.6 mg207.9%
Sodium 972 mg40.5%
Total Carbohydrates 18 g6.1%
Dietary Fiber 1.6 g6.3%
Sugars 1.8 g
Protein 49 g98.8%
Vitamin A 25.7% Vitamin C 10.1%
Calcium 14.4% Iron 40.6%
*Based on a 2000 Calorie diet