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Japanese Custard Soup Recipe
|Raw shrimp||6 Small, peeled and deveined|
|Spinach leaves||6 , cut into 1 1/2 inch pieces|
|Sliced fresh mushrooms||1 Ounce (1/3 Cup)|
|Water chestnuts||6 , sliced|
|Eggs||2 , slightly beaten|
|Canned chicken broth||13 3⁄4 Ounce (1 Can)|
Serving size: Complete recipe
Calories 405 Calories from Fat 131
% Daily Value*
Total Fat 15 g22.4%
Saturated Fat 4.2 g21.2%
Trans Fat 0 g
Cholesterol 623.6 mg
Sodium 970.6 mg40.4%
Total Carbohydrates 17 g5.8%
Dietary Fiber 1.3 g5.2%
Sugars 1.3 g
Protein 49 g97.1%
Vitamin A 25.7% Vitamin C 9.1%
Calcium 14.3% Iron 39.8%
*Based on a 2000 Calorie diet
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 cups.
Cover each cup with foil; set on wire rack in Dutch oven or deep skillet.
Pour hot water around cups to depth of 1 inch on cup sides; cover Dutch oven or skillet.
Over medium heat bring water to simmering.
Reduce heat; cook till knife inserted off-center comes out clean, about 10 minutes