BEANCURD CUSTARD VEGETABLE SOUP

Deliciously different – beancurd custard and vegetables make a colour combination

Preparation Time : 25 minutes

Cooking Time : 15 minutes

Ingredients

Tofu 200 grams Milk 2 cups Eggs 4 Salt to taste White pepper powder 1/2 teaspoon Vegetable stock 2 cups Corn niblets 1/2 cup Small onions, halved 10 Cabbage, chopped 1/4 small Birds eye chillies, sliced 2-3 slices Green capsicum, 1/2 inch pieces 1 medium Red capsicum, 1/2 inch pieces 1 medium Yellow capsicum, 1/2 inch pieces 1 medium Purple basil a few sprigs Spring onion greens, sliced 1 stalk

Method

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.

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