Vegetable Custard Soup With Bean Curd

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This recipe has a wonderfully unique taste. The bean curd custard and fruit color combination, all together form a delicious soup recipe generally termed as Vegetable Custard With Bean Curd. It is special in its taste as different fresh vegetables are added to it for its unique flavor.
Ingredients used:
Tofu 200 grams, 2 cups milk, 4 eggs, Salt to taste, White pepper 1 / 2 tsp, 2 cups vegetable broth, Corn nib lets 1 / 2 cup, Small onions, half of 10, Cabbage, chopped 1 / 4 small, Birds Eye chillies, chopped 2-3 slices, Green pepper, 1 / 2 inch pieces 1 medium, Red pepper, 1 / 2 inch pieces 1 medium, Yellow pepper, 1 / 2 inch pieces 1 medium, Purple basil a few sprigs, Green onions, chopped 1 stalk.
Method for preparation:
Puree tofu, milk. Beat eggs in a bowl, add salt, white pepper powder and mix well. Add puree and stir bean curd. Strain mixture into a bowl and cover with foil individual.
Steam until it sets. It may be fifteen to twenty minutes. Heat vegetable in a deep pan. Add corn nib lets and small onions and saute for 2-3 minutes.
Add cabbage, chillies and salt and mix well. Add three colored peppers and continue to cook. Add purple basil and stir. the soup is ready.
Pour hot soup over the set custard and serve immediately garnished with scallion greens. You can cut a round piece of tofu and place in serving dish. Pour the hot soup and serve garnished with scallion greens.
Preparation Tips:
1. Preparation time: 25 minutes. Can also exceed to 30 minutes if the stove is on low flame.
2. Cooking time: 15 minutes approximately.
3. Serves: 4 persons/people
4. Serve the soup when it is hot.

The Author “Tom Schavo” is an expert Cooking adviser who runs a site on Cooking tips:
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