JAPANESE EGG CUSTARD SOUP

Steps:

• 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.