Japanese Egg Custard Soup
| Yield: | 6 Servings |
| Categories: | Soups |
| 1 | c | Julienne-cut chicken or diced shrimp; cooked |
| 3 | Water chestnuts; diced | |
| 6 | Mushrooms; diced | |
| 2 | Scallions; chopped | |
| 1 | tb | Sherry (or water) |
| 4 | Eggs; beaten | |
| 1 | ts | Salt |
| 3 | c | Beef stock |
| 12 | Spinach or lettuce leaves |
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