JAPANESE EGG CUSTARD SOUP
Make and share this Japanese Egg Custard Soup recipe from Food.com.
Provided by _Pixie_
Categories Japanese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F.
- Combine shrimp, water chestnuts, mushrooms, and scallions.
- Divide evenly in 6 oven-safe custard cups.
- Whisk eggs, salt, sherry and broth.
- Divide broth mixture evenly between the cups.
- Cover the broth in each custard cup with two leaves spinach.
- Fill a large baking pan with 2-3 inches of boiling water.
- Place the custard cups in the pan and cover with tin foil.
- Bake for 30 minutes or until the mixture is set.
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Fareed Hussain
[email protected]This soup was amazing! The flavors were so well-balanced and the custard was so smooth. I will definitely be making this again.
Mistrer OK
[email protected]I wasn't a big fan of this soup. The custard was a bit too thick for my taste.
yoana dada1
[email protected]This soup was delicious! The custard was so smooth and creamy, and the broth was very flavorful. I will definitely be making this again.
Maslohi Banrkaia
[email protected]This soup was a bit too bland for my taste. I think I would have preferred a more flavorful broth.
Sherri Hobbs
[email protected]This soup was easy to make and turned out great! The custard was so smooth and creamy, and the broth was very flavorful. I will definitely be making this again.
YasirAhmad
[email protected]This soup was amazing! The flavors were so well-balanced and the custard was so smooth. I will definitely be making this again.
Jazaria Martinez
[email protected]I wasn't a big fan of this soup. The custard was a bit too thick for my taste.
Arsalan Wahid
[email protected]This soup was delicious! The custard was so smooth and creamy, and the broth was very flavorful. I will definitely be making this again.
Md Rk
[email protected]This soup was a bit too bland for my taste. I think I would have preferred a more flavorful broth.
Hidayah Nambatya
[email protected]This soup was easy to make and turned out great! The custard was so smooth and creamy, and the broth was very flavorful. I will definitely be making this again.
Jerry Moore
[email protected]This soup was amazing! The flavors were so well-balanced and the custard was so smooth. I will definitely be making this again.
Kholisa Tanda
[email protected]I wasn't a big fan of this soup. The custard was a bit too thick for my taste.
Touryallykhan Safi
[email protected]This soup was delicious! The custard was so smooth and creamy, and the broth was very flavorful. I would definitely recommend this recipe.
EMMANUEL COBBINAH
[email protected]This soup was a bit bland for my taste. I think I would have preferred a more flavorful broth.
Md Bipol
[email protected]I loved this soup! It was so easy to make and the results were amazing. The custard was so smooth and flavorful, and the broth was perfect. I will definitely be making this again.
Anna Shine
[email protected]This soup was delicious! The flavors were well-balanced and the custard was smooth and creamy. I would definitely recommend this recipe.
Lilly Facteau
[email protected]This soup was a hit with my family! Even my picky eaters loved it. The custard was so smooth and creamy, and the broth was so flavorful. I will definitely be making this again.
Yusra Nasir
[email protected]I've never had Japanese egg custard soup before, but I'm so glad I tried this recipe. It was so easy to make and turned out so flavorful. I'll definitely be making this again!
M7md Fyd
[email protected]This soup was absolutely delicious! The flavors were so delicate and perfectly balanced. I especially loved the smooth and silky texture of the custard.