Name: Tofu Skin and Ginkgo Sweet Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 100 g Dried tofu skin (fu chuk); 100 g Shelled ginkgo nuts; 0.25 cup Pearl barley; 0.5 cup Rock sugar; 6 cups Water; 2 pieces Pandan leaves, tied in a knot; 2 large Eggs

"Experience the comforting embrace of this classic Cantonese 'Tong Sui' dessert. This silky dessert soup combines delicate sheets of beancurd skin with the earthy sweetness of ginkgo nuts and chewy pearl barley for a truly nourishing and elegant treat."

Ingredients

Qty	Item
100 g 100 g	Dried tofu skin (fu chuk)
100 g 100 g	Shelled ginkgo nuts
0.25 cup 40 g	Pearl barley
0.5 cup 80 g	Rock sugar
6 cups 1.5 l	Water
2 pieces 2 pieces	Pandan leaves, tied in a knot
2 large 2 large	Eggs

How to Make Tofu Skin and Ginkgo Sweet Soup

Rinse the pearl barley and soak in water for 20 minutes to soften. If using fresh ginkgo nuts, ensure the shell and the bitter green embryo in the center are removed.

Briefly rinse the dried tofu skin to remove any dust and break them into smaller pieces. If you prefer a smoother soup where the tofu skin dissolves, break them into very small fragments.

In a large pot, combine 1.5 liters of water, the pandan leaves, and the soaked barley. Bring to a boil and then reduce to a simmer for about 20 minutes until the barley is tender.

Add the ginkgo nuts and tofu skin pieces to the pot. Continue to simmer for another 15 to 20 minutes. The tofu skin should become soft and the soup will turn slightly milky.

Add the rock sugar, stirring until completely dissolved. Adjust the sweetness to your preference.

Beat the eggs lightly in a small bowl. Slowly pour the beaten eggs into the simmering soup while stirring gently in a circular motion to create thin, silky egg ribbons.

Remove the pandan leaves and serve the soup warm or chilled.

·
Use 'fresh' dried tofu skin sheets found in the refrigerated section for a creamier texture that dissolves faster.
·
Always remove the green core (embryo) from the ginkgo nuts as it is very bitter and can ruin the flavor of the soup.
·
For a clearer soup, do not stir the tofu skin too much; for a thicker, milkier soup, boil the tofu skin longer until it partially disintegrates.
·
Add a few red dates or dried longans for extra depth of flavor and medicinal benefits.

Frequently Asked Questions

Can I make this recipe vegan?

Yes, simply omit the eggs. The soup is traditionally enjoyed both with and without the egg ribbons.

Where can I find ginkgo nuts?

They are available at most Asian grocery stores, sold fresh in shells, vacuum-packed, or canned.

How long does this soup stay fresh?

It can be stored in the refrigerator for up to 2-3 days. Reheat gently on the stove or enjoy it cold.

Why is my soup bitter?

Bitterness usually comes from the core of the ginkgo nuts. Ensure you split them and remove the small green sprout inside before cooking.

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