Finely chop the spring onions and dice the Japanese tofu.

In a mixing bowl, crack and beat the eggs. 

Add the spring onions, grated cheese, carrot, Japanese tofu, salt and pepper to the bowl. Mix well.

In a round or square baking tray or heatproof mold, pour the egg mixture and steam for 15 minutes. Set aside.

During steaming, the carrots and tofu may sink to the bottom of the baking tray, this is ok.

Wash the beetroot thoroughly to remove any soil and remove the skin.

Dice the beetroot and boil it in water until soft, for about 10 minutes.

Drain the boiled beetroot.

In a blender, blend the boiled beetroot with the mushroom stock until smooth.

Move the blended beetroot back to the pan, add salt and pepper. 

Simmer on low heat until the sauce thickens, then remove from heat and set aside.

Remove the skin and roughly cube the potatoes. Boil them until they turn soft, for about 10 minutes.

Drain the boiled potatoes.

In a blender, blend the boiled potatoes with the mushroom stock until well combined and smooth.

Move the blended potatoes back to the pan, add milk, cheese, salt, pepper and nutmeg.

Simmer on low heat until the blended potatoes have thickened, then remove from heat and set aside.

Remove the skin and roughly cube the pumpkin. Boil until soft, for about 10 minutes.

Drain the boiled pumpkin.

In a blender, blend the boiled pumpkin with the mushroom stock until smooth.

Move the blended pumpkin back to the pan, add milk, salt and pepper.

Simmer on low heat until the sauce thickens, then remove from heat and set aside.

In a pan on medium heat, sauté the tom yum paste with butter and mushroom stock.

Add the peeled shrimp, shimeji mushrooms, salt, pepper and oyster sauce. Mix well to combine. 

Once the shrimp is cooked, remove from heat and set aside.

Cut the steamed egg into the shape you want. For this recipe, I used a circular ring mold to get a round shape.

In a pan on medium heat, grill both sides of the egg till lightly browned.

Onto your serving plate, place the grilled egg. If the carrot and tofu have separated slightly from the egg during steaming, place the carrot side upwards for better presentation.

Pour some beetroot sauce over the egg.

Top the egg with the tom yum shrimp.

Scoop small portions of the mashed potato and place them beside the grilled egg. 

Top the mashed potato with the pumpkin sauce.

The final step before serving, top with fried basil leaves (optional).

Your dish is now ready to serve!