Japanese Custard Soup Recipe
Ingredients
| 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) | |
| Salt | 1⁄2 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1049 Calories from Fat 204
% Daily Value*
Total Fat 23 g36%
Saturated Fat 5.7 g28.4%
Trans Fat 0 g
Cholesterol 617 mg205.7%
Sodium 4527 mg188.6%
Total Carbohydrates 122 g40.7%
Dietary Fiber 62.1 g248.4%
Sugars 13.5 g
Protein 129 g258.6%
Vitamin A 5110.2% Vitamin C 1276.4%
Calcium 279.6% Iron 433.9%
*Based on a 2000 Calorie diet
Directions
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.
Chef
