“Super simple yet very delicious! Although it is called soup, it is prepared like a custard with a similar consistency.”
READY IN:
20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Make a small slit in each shrimp; pull tail through. Wilt spinach in hot water, drain. In each of eight 5-ounce custard cups (or Chawan-Mushi cups), please shrimp, spinach, mushrooms, and water chestnuts.
  2. Combine eggs, chicken broth, and salt; pour into cups; cover with foil. Set cups on rack in Dutch oven; pour hot water around cups 1 inch deep; cover to steam.
  3. Over medium heat, bring water slowly (that's the key) to simmering; reduce heat and cook 7 minutes or until knife inserted off center comes out clean. Top each custard with 1/2 t. soy sauce and a twist of lemon peel.

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