Japanese Egg Custard Soup Recipe
Ingredients
| Cooked Chicken - 1 cup, julienne-cut or Shrimp - 1 cup, diced raw, peeled | ||
| Water chestnuts | 3 | |
| Mushrooms | 6 | |
| Scallions | 2 | |
| Sherry | 1 Tablespoon | |
| Eggs | 4 Small, beaten | |
| Salt | 1 Teaspoon | |
| Beef Stock | 3 Cup (16 tbs) | |
| Spinach or Lettuce Leaves - 12 | ||
Directions
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 stock.
5. Pour the egg mixture into the custard cups.
6. Top with spinach or lettuce leaves.
7. Place in a pan with 3 inches boiling water.
8. Cover the pan and then bake for about 30 minutes or until set.
SERVING
9. Allow it to cool a bit and serve.
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 stock.
5. Pour the egg mixture into the custard cups.
6. Top with spinach or lettuce leaves.
7. Place in a pan with 3 inches boiling water.
8. Cover the pan and then bake for about 30 minutes or until set.
SERVING
9. Allow it to cool a bit and serve.
Chef
