Japanese Egg Custard Soup - cooking recipe

Ingredients

1 cup diced shrimp
3 water chestnuts, diced
6 mushrooms, diced
2 scallions, chopped
1 tablespoon sherry wine
4 eggs, beaten
1 teaspoon salt
3 cups beef broth
12 leaves spinach

Preparation

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.