Japanese Miso Spinach Egg Custard Cups (Chawanmushi-Style)

Ingredients

• 6 eggs
• 2 cups spinach
• 2 tbsp white miso
• 500 ml dashi (or vegetable broth)
• 1 tsp soy sauce (or tamari)(optional)
• 1 tsp neutral oil(optional)
• 2 tbsp green onion (sliced)(optional)

Instructions

1. 1

   Blanch spinach in boiling water for 30–45 seconds, then squeeze dry and chop.

2. 2

   Warm dashi/broth and whisk in miso until fully dissolved. Let cool slightly (so eggs don’t scramble).

3. 3

   Whisk eggs thoroughly in a bowl until smooth. Slowly pour in miso broth while whisking gently to avoid bubbles.

4. 4

   Strain the mixture through a fine sieve for a silky texture.

5. 5

   Grease 4 small ramekins lightly. Divide spinach among them (and green onion if using).

6. 6

   Pour custard mixture into ramekins.

7. 7

   Place ramekins in a baking dish. Add hot water to come halfway up the sides (water bath).

8. 8

   Bake at 325°F (165°C) for 20–25 minutes until just set with a slight wobble.

9. 9

   Cool 5 minutes and serve warm.