I've been feeling like never grocery shopping again, for whatever reason, so yesterday I scrounged up all the stewed chicken meat off the carcasses that had been turned into stock (about 4 oz) and steeped appropriate spices in a quart of that very stock and assembled four jars of Pho Flavored Chawanmushi. I didn't consult my notes while cooking and I think I got the ratio of stock to egg a little off, but it tasted fine both hot out of the steamer and cold today for lunch. Maybe better cold? The spices seemed more pronounced. Definitely lacking lime and cilantro and bean sprouts, and would only be improved by the addition of noodles, I think, but not bad for what I had lying around. Will make again, probably with more actual ingredients.