You are here

Japanese Egg Custard Soup

Diet.Chef's picture
Ingredients
  Cooked chicken/Diced peeled raw shrimp 1 Cup (16 tbs), julienned
  Water chestnuts 3 , diced
  Mushrooms 6 , diced
  Scallions 2 , chopped
  Sherry 1 Tablespoon
  Eggs 4 , beaten
  Salt 1 Teaspoon
  Beef stock 3 Cup (48 tbs)
  Spinach leaves/Lettuce leaves 12
Directions

GETTING READY
1. Preheat the oven to 300° F.

MAKING
2. In a bowl, mix chicken or shrimp, water chestnuts, mushrooms, scallions, and sherry together.
3. Divide the mixture evenly in 6 custard cups.
4. In a separate bowl, beat together eggs, salt, and stock.
5. Pour the egg mixture into the custard cups.
6. Top with spinach or lettuce leaves.
7. Place in a pan with 3 inches boiling water.
8. Cover the pan and then bake for about 30 minutes or until set.

SERVING
9. Allow it to cool a bit and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Baked
Dish: 
Soup
Ingredient: 
Egg
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes
Servings: 
6

Rate It

Your rating: None
3.95588
Average: 4 (17 votes)