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Japanese Custard Soup Recipe
|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)|
Serving size: Complete recipe
Calories 1110 Calories from Fat 232
% Daily Value*
Total Fat 26 g40.7%
Saturated Fat 6.2 g31.2%
Trans Fat 0 g
Cholesterol 690.5 mg
Sodium 3701 mg154.2%
Total Carbohydrates 121 g40.3%
Dietary Fiber 61.4 g245.6%
Sugars 12.8 g
Protein 137 g274.5%
Vitamin A 5116.5% Vitamin C 1282.2%
Calcium 285.7% Iron 457.4%
*Based on a 2000 Calorie diet
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.