Beancurd Custard Vegetable Soup Recipe

Beancurd Custard Vegetable Soup is a deliciously different recipe. Learn how to make/prepare Beancurd Custard Vegetable Soup by following this easy recipe.
Beancurd Custard Vegetable Soup Recipe
Preparation Time 25 Minutes
Cooking Time 15 Minutes
Difficulty Easy
Recipe Type Non Veg.
Serves 4
  • 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
How to make Beancurd Custard Vegetable Soup:
  • 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.
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.