1 chicken breast
4 Chinese black mushrooms
8 shrimp
3 eggs
2 1/2 c. water
1/2 tsp. dashinomoto
1 tsp. soy sauce
Pinch salt
12 trefoil stalks

Put broth ingredients in pan. Bring to boil. Slice chicken and sprinkle with soy sauce. Boil shrimp in salt water for 2 minutes. Slice mushrooms and trefoil (4 inch).

Beat eggs and mix with broth. Place chicken, shrimp and mushrooms in oven proof cups with lids. Pour in egg mixture.

Place in large pan 1/2 filled with water steam for 20 minutes until set. Decorate with trefoil.