JAPANESE EGG CUSTARD SOUP

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Japanese Egg Custard Soup image

Make and share this Japanese Egg Custard Soup recipe from Food.com.

Provided by _Pixie_

Categories     Japanese

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup diced shrimp
3 water chestnuts, diced
6 mushrooms, diced
2 scallions, chopped
1 tablespoon sherry wine
4 eggs, beaten
1 teaspoon salt
3 cups beef broth
12 leaves spinach

Steps:

  • Preheat oven to 300 degrees F.
  • Combine shrimp, water chestnuts, mushrooms, and scallions.
  • Divide evenly in 6 oven-safe custard cups.
  • Whisk eggs, salt, sherry and broth.
  • Divide broth mixture evenly between the cups.
  • Cover the broth in each custard cup with two leaves spinach.
  • Fill a large baking pan with 2-3 inches of boiling water.
  • Place the custard cups in the pan and cover with tin foil.
  • Bake for 30 minutes or until the mixture is set.

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