Beancurd Custard Vegetable Soup

Serves:	4
Recipe Type:	Non Veg.
Preparation Time:	25 M
Cooking Time:	15 M
Difficulty:	Easy

Ingredients:

• ¼ small Cabbage (Chopped)
• 10 small Onions (Halved)
• 200 g Tofu
• 4 Eggs
• 2 cups Milk
• 1 medium Red Capsicum (1/2 inch Pieces)
• Salt to taste
• 2 cups Vegetable Stock
• ½ cup Corn Nib lets
• 1 Medium Green Capsicum (1/2 inch pieces)
• ½ tsp White Pepper Powder
• 1 medium Yellow Capsicum (1/2 inch pieces)
• 2-3 slices Bird eye Chilies (Sliced)
• 1 stalk Spring Onion Greens (Sliced)
• Few springs Purple Basil

Cooking Instructions:

• Puree the Beancurd with milk.
• Whisk the eggs in a deep bowl, add salt, white pepper powder and mix them well. Add Beancurd puree to this mixture.
• Strain the mixture into individual soup plates and cover them with aluminum foil and steam till set, for 15-20 min.
• Heat the vegetable stock in a deep pan. Add corn nib lets and small onions and cook for two to three minutes.
• Add cabbage, bird’s eye chilies and salt and mix. Add the three colored capsicums and continue to cook and add in purple basil as well and stir well.
• The soup is ready now.

Suggestions:

• Pour the hot soup over the set custard and serve immediately garnished with spring onion green. You can even cut a round slice of Beancurd and place it in a serving bowl.