Japanese Egg Custard Soup Recipe

Ingredients

  • 1 c. Julienne-cut chicken or possibly diced shrimp, cooked
  • 3 x Water chestnuts, diced
  • 6 x Mushrooms, diced
  • 2 x Scallions, minced
  • 1 Tbsp. Sherry (or possibly water)
  • 4 x Large eggs, beaten
  • 1 tsp Salt
  • 3 c. Beef stock
  • 12 x Spinach or possibly lettuce leaves

Description

Note: Grams Noted In Notes Section Are For Carbohydrate Grams Only. Preheat Oven To 300 Degrees F. (149 Degrees C.). Combine Chicken Or Possibly Shrimp, Water Chestnuts. Divide Mix…

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