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Japanese Egg Custard & Shrimp Soup Recipe


  • 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


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.

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