Japanese Egg Custard Soup

1. 1

   Preheat oven to 300 degrees F.

2. 2

   Combine shrimp, water chestnuts, mushrooms, and scallions.

3. 3

   Divide evenly in 6 oven-safe custard cups.

4. 4

   Whisk eggs, salt, sherry and broth.

5. 5

   Divide broth mixture evenly between the cups.

6. 6

   Cover the broth in each custard cup with two leaves spinach.

7. 7

   Fill a large baking pan with 2-3 inches of boiling water.

8. 8

   Place the custard cups in the pan and cover with tin foil.

9. 9

   Bake for 30 minutes or until the mixture is set.

* Per serving · 4 servings · Values may vary.

No additional tips available.