Japanese Egg Custard Soup

READY IN: 40mins
Recipe by *Pixie*

This is an Atkins recipe that I found in a friends cookbook and am saving for future reference.

Top Review by Gerry

Loving shrimp, water chestnuts and mushrooms along with the green onions made this a recipe I just had to try! Happy I did - it's a wonderfully different soup that will see to repeats. Made this with me in mind and just made half the recipe - there will be no more halving this one! Served with freshly baked bread made for a perfect lunch. Thank you Pixi for another of your great tasting recipes. Made for My-3-Chefs.

Ingredients Nutrition

Directions

  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.

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