Japanese egg custard soup (recipe)

Japanese egg custard soup (recipe)
Name	Japanese egg custard soup
Ingredients	Shrimp • Water chestnuts • Mushrooms • Scallions • Sherry wine • Eggs • Salt • Beef broth • Spinach
Cooktime (in hours)	0.5
Preptime (in hours)	0.166666667
Totaltime (in hours)	0.666666667
Keto friendliness	Keto friendly
Calories	80.6
Fat	3.8
Protein	6.5
Carbohydrate	3.4
Fiber	0.9
Net carbohydrates	2.5
Sugar	1.1
Saturated fat	1.1
Cholesterol (mg)	141.4
Sodium	739.5
Servings	6
Reviewaggregate

Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Japanese egg custard soup (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.

Japanese egg custard soup (recipe) details

Recipe instructions

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. Bakefor 30 minutes or until the mixture is set.
   
   Food tags
   Asian,, Oven, Easy

Japanese egg custard soup (recipe) details

Time:
Prep Time in Hours and Mins:40M

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