Japanese Egg Custard Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 preheat oven to 300 degrees f.
• 2 combine shrimp, water chestnuts, mushrooms, and scallions.
• 3 divide evenly in 6 oven-safe custard cups.
• 4 whisk eggs, salt, sherry and broth.
• 5 divide broth mixture evenly between the cups.
• 6 cover the broth in each custard cup with two leaves spinach.
• 7 fill a large baking pan with 2-3 inches of boiling water.
• 8 place the custard cups in the pan and cover with tin foil.
• 9 bake for 30 minutes or until the mixture is set.