Japanese Custard Soup
|Raw shrimp||8 , peeled and deveined|
|Spinach leaves||8 , cut in 1.5 inch pieces|
|Sliced fresh mushrooms||1⁄2 Cup (8 tbs)|
|Water chestnuts||8 , sliced|
|Eggs||2 , slightly beaten|
|Canned chicken broth||2 Cup (32 tbs)|
Make small slit in each shrimp; pull tail through.
Wilt spinach in hot water, drain.
In each of eight 5 ounce custard cups (or Chawan Mushi cups), place shrimp, spinach, mushrooms, and water chestnuts.
Combine eggs, chicken broth, and salt; pour into cups; cover with foil.
Set cups on rack in Dutch oven; pour hot water around cups 1 inch deep; cover to steam.
Over medium heat, bring water slowly to simmering; reduce heat and cook 7 minutes or till knife inserted off center comes out clean.
Top each custard with 1/4 teaspoon soy sauce and a twist of lemon peel.
Serving size: Complete recipe
Calories 1119 Calories from Fat 233
% Daily Value*
Total Fat 27 g41%
Saturated Fat 6.3 g31.3%
Trans Fat 0 g
Cholesterol 690.5 mg230.2%
Sodium 3703.3 mg154.3%
Total Carbohydrates 122 g40.8%
Dietary Fiber 61.8 g247.4%
Sugars 13.6 g
Protein 139 g277.3%
Vitamin A 5116.5% Vitamin C 1283.8%
Calcium 285.8% Iron 458.7%
*Based on a 2000 Calorie diet