Chawan-Mushi (Japanese Custard Soup)

Super simple yet very delicious! Although it is called soup, it is prepared like a custard with a similar consistency.

• Ready In: 20 mins
• Serves: 8

Ingredients

• 8  raw shrimp, peel and deveined
• 8  spinach leaves, cut in 1-1/2-inch pieces
• 1⁄2 cup  sliced fresh mushrooms
• 8  water chestnuts, sliced
• 2  slightly beaten eggs
• 2  cups chicken broth
• 1⁄2 teaspoon salt

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.