*  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!] 
 
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 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