Japanese Egg Custard & Shrimp Soup Recipe
INGREDIENTS:
- 1 cup diced shrimp
- 3 water chestnuts, diced
- 6 mushrooms, diced
- 2 scallions, chopped
- 1 tablespoon sherry wine
- 4 eggs, beaten
- 1 teaspoon salt
- 3 cups beef broth
- 12 leaves spinach
DIRECTIONS:
Preheat oven to 300 degrees F. Combine shrimp, water chestnuts, mushrooms, and scallions. Divide evenly in 6 oven-safe custard cups. Whisk eggs, salt, sherry and broth. Divide broth mixture evenly between the cups.
Cover the broth in each custard cup with two leaves spinach. Fill a large baking pan with 2-3 inches of boiling water. Place the custard cups in the pan and cover with tin foil. Bake for 30 minutes or until the mixture is set.