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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

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3.95588
Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 128 Calories from Fat 58

% Daily Value*

Total Fat 6 g9.9%

Saturated Fat 1.9 g9.6%

Trans Fat 0 g

Cholesterol 159.4 mg53.1%

Sodium 645 mg26.9%

Total Carbohydrates 4 g1.3%

Dietary Fiber 0.45 g1.8%

Sugars 1.3 g

Protein 13 g26.4%

Vitamin A 8.7% Vitamin C 3.3%

Calcium 3.7% Iron 8.5%

*Based on a 2000 Calorie diet

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Japanese Egg Custard Soup Recipe