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Japanese Custard Soup

Foreign.Taste's picture
  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)
  Salt 1⁄2 Teaspoon

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.

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Nutrition Rank

Nutrition Facts

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

Japanese Custard Soup Recipe