Wednesday, December 5, 2007

Beancurd Vegetable Soup

Silken beancurd (tofu) 200 grams
Milk 2 cups
Eggs 4
Salt to taste
White pepper powder ½ teaspoon
Vegetable stock 2 cups
Corn niblets ½ cup
Small onions, halved 10
Cabbage, chopped ¼ small
Bird's eye chillies, sliced 2-3
Green capsicum, seeded, ½ inch pieces 1 medium
Red capsicum, seeded, ½ inch pieces 1 medium
Yellow capsicum, seeded, ½ inch pieces 1 medium
Purple basil a few sprigs
Spring onion greens, sliced 1 stalk

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 twentyminutes.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.