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Chop up the vegetables roughly. Put everything in a pot, and add enough cold water to cover. Bring up to a boil then simmer slowly for about 20 minutes. Strain out the vegetables.
Mix the soy sauce and salt into the stock. Taste and add a little more salt if needed.
Beat the eggs with a fork or chopsticks, trying not to make it too foamy. Add 330 ml / 1 ½ cups of the soup stock to the eggs, and mix thoroughly.
Strain the egg mixture through a fine meshed sieve.
Pour the mixture slowly into the 4 containers. Cover each with plastic wrap, then punch a few holes in the plastic.
Put the containers into the large pan. Carefully pour boiling water into the pan so that the water comes at least halfway up the sides of the containers. Cover the pot with the tight fitting lid. Leave it there for 15 minutes.
Very carefully remove the cups from the pot, take off the plastic film covers and slowly pour the rest of the stock evenly over the top of the custard.
Leave to cool to room temperature, then re-cover each cup with fresh plastic film and cool in the refrigerator until ice cold.