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
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Mild fermented soybean paste — soups, glazes, dressings
White-red miso blend — versatile, balanced for any application
Barley miso — heartier, earthier than rice miso for winter soups
Fine mesh miso strainer — dissolve miso into dashi without lumps
Thick wheat noodles — kitsune udon, yaki udon, hot pot
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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.