Japanese Egg Custard Soup

* Exported from MasterCook Mac *

Japanese Egg Custard Soup

Recipe By : Adapted from Dr. Atkins' New Diet Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Soups & Stews Japanese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup julienne-cut chicken or diced shrimp -- cooked
3 water chestnuts -- diced
6 mushrooms -- diced
2 scallions -- chopped
1 tablespoon sherry (or water)
4 eggs -- beaten
1 teaspoon salt
3 cups beef stock
12 spinach or lettuce leaves

Preheat oven to 300 degrees F. (149 degrees C.).
Combine chicken or shrimp, water chestnuts. Divide mixture evenly between 6
oven proof custard cups. [* see note following recipe.]
Beat eggs, salt and stock togethe. Pour into custard cups. Cover each cup
with two spinach or lettuce leaves. (IMO, spinach adds more flavor.)
Place filled custard cups in large pan with 3 inches of boiling water. Cover
entire pan with silver foil (shiny side to the inside) and bake for 30 mins or
until set. (When sharp knife inserted into custard pulls out clean.)

[*The cookbook actually states "Divide sugar substitutely into 6 custard
cups." Please do not follow those directions in the cookbook. They were
obviously an error!]

- - - - - - - - - - - - - - - - - -


Per serving: 52 Calories; 3g Fat (51% calories from fat); 4g Protein; 2g
Carbohydrate; 120mg Cholesterol; 972mg Sodium

NOTES : Total Grams- 5.3; Grams/serving- 0.9