Ingredients list for Beancurd Custard Vegetable Soup
2 cups Milk
200 grams Tofu
to taste Salt
1/2 teaspoon White pepper powder
2 cups Vegetable stock
1/2 cup Corn niblets
10 Small onions halved
1/4 small Cabbage chopped
2-3 slices Birds eye chillies sliced
1 medium Green capsicum 1/2 inch pieces
1 medium Red capsicum 1/2 inch pieces
1 medium Yellow capsicum 1/2 inch pieces
a few sprigs Purple basil
1 stalk Spring onion greens sliced
Puree beancurd with milk. Whisk eggs in a deep bowl, add salt, white pepper powder and mix. Add beancurd puree and mix.
Strain the mixture into individual soup plates and cover them with aluminium foil. Steam till set. This may take fifteen to twenty minutes.
Heat vegetable stock in a deep pan. Add corn niblets and small onions and cook for two to three minutes. Add cabbage, bird’s eye chillies and salt and mix. Add three coloured capsicums and continue to cook. Add purple basil and stir. The soup is ready.
Pour the hot soup over the set custard and serve immediately garnished with spring onion greens.
Alternatively, you can cut a round slice of beancurd and place it in a serving bowl.
Pour the hot soup over it and serve garnished with spring onion greens.