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.