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Japanese Custard Soup Recipes
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CC: 6
Japanese Egg Custard Soup
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... - 44.6814
Custard Soup
Beat eggs with milk, salt, pepper, and nutmeg.
Pour into a buttered 8x4x2-inch loaf pan.
Set pan in a larger shallow pan on oven rack.
Pour hot water around loaf pan to depth of 1 inch.
Bake in 325° oven 25 to 30 minutes or till a knife inserted just... - 42.0073
Steamed Egg Custard Soup
GETTING READY
1.In a pan, heat water and partially boil the chicken chunks for 5 minutes in it.
2.Also, partially cook the spinach and mushrooms separately.
MAKING
3.Take a tall tea cup or chawanf and put spinach, mushrooms and chicken in it along with... - 39.7426
Japanese Custard Soup
Make small slit in each shrimp; pull tail through.
Pour hot water over spinach to wilt; drain.
Divide and arrange shrimp, spinach, mushrooms, and water chestnuts in six 6-ounce custard cups or Chawan-Mushi cups.
Combine eggs, broth, and salt; pour into... - 36.4483
Japanese Custard Soup
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;... - 32.7139
Japanese Custard Soup
Make small slit in each shrimp; pull tail through.
Pour hot water over spinach to wilt; drain.
Divide and arrange shrimp, spinach, mushrooms, and water chestnuts in six 5-ounce custard cups or Chawan-Mushi cups.
Combine eggs, broth, and 1/2 teaspoon salt;... - 31.8054
