ABO Miso Chawanmushi

ABO Miso Chawanmushi

This is our interesting and simplified twist to the classic delicate Japanese steamed savory custard using our ABO Miso Soup for the stock. Smooth and silky umami custard that will truly delight your taste buds and envelop you in a warm embrace.  This recipe is vegetarian adaptable, depending on your preference, by simply changing the ingredients you add to the custard. We applied the 1:3 egg and stock ratio.



Preparation time

5 minutes

Cooking time

15 minutes


  • 3 extra large eggs
  • 600ml miso soup broth (600ml cool water mixed with 3 Tbsp ABO Miso Soup - original
  • 2 sticks imitation crab, sliced (about ¼ cup)
  • ¼ cup mushroom of choice (king oyster heads were used for this recipe)
  • 3 pcs raw shrimp, peeled and cut into small pieces
  • 1 green onion, sliced

Garnish with:

  • handful fresh parsley leaves


  1. Whisk the eggs into the prepared miso soup broth and set aside. (Make broth with cool water as hot water will cook the eggs on contact)
  2. Divide the other ingredients between the chawanmushi/glass cups or bowls.
  3. Pour the egg and miso soup mixture through a strainer into the cups, and cover with foil if not using chawanmushi cups with a lid.
  4. On a pot/stock pot with a steam insert, steam for 10-15 mins or until the mixture is set. 

If a steam pot or steam insert is unavailable, you may cook this on a pot with a lid, in a water bath. Make sure the water bath covers only halfway of your cups or bowl, simmering on low-medium heat for 10-15 mins, or until the mixture is set.

     5. Garnish with parsley (optional)

    Products in this Recipe