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Savoury Egg Soup

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Preparation info
  • Serves

    four

    • Difficulty

      Easy

Appears in
The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

  • About

This delicious custard-like soup is softer and runnier than a Western custard pudding. It contains tasty surprises, such as pink prawns and jade-green gingko nuts.

Ingredients

  • 8 gingko nuts in shells (or canned)
  • 4 medium raw tiger prawns (jumbo shrimp), peeled, heads and tails removed
  • 5

Method

  1. Carefully crack the gingko nut shells with a nutcracker and boil the nuts for 5 minutes. Drain. Remove any skin.
  2. Insert a cocktail stick (toothpick) into the back of each prawn and remove the vein. Blanch the prawns in hot water until they curl up. Drain and pat dry.
  3. Cut the carrot slices into maple-leaf shapes with a sharp knife or a vegetable cutter

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