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Beancurd Custard Vegetable Soup

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Deliciously different – beancurd custard and vegetables make a colour combination

This is an exclusive website recipe.

Preparation Time : 26-30 minutes

Cooking time : 16-20 minutes

Servings : 4

Beancurd Custard Vegetable Soup

Main Ingredients

Tofu, Milk

Cuisine

Continental

Course

Soup

Level Of Cooking

Medium

Calories

327.15

Carbohydrates

39.81

Protein

21.55

Fat

15.01

Fibers

3.9

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

Step 1


Puree beancurd with milk. Whisk eggs in a deep bowl, add salt, white pepper powder and mix.

Step 2


Add beancurd puree and mix. Strain the mixture into individual soup plates and cover them with aluminium foil.

Step 3


Steam till set. This may take fifteen to twenty minutes. Heat vegetable stock in a deep pan.

Step 4


Add corn niblets and small onions and cook for two to three minutes. Add cabbage, bird’s eye chillies and salt and mix.

Step 5


Add three coloured capsicums and continue to cook. Add purple basil and stir.

Step 6


The soup is ready. Pour the hot soup over the set custard and serve immediately garnished with spring onion greens.

Step 7


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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