Bean Curd, Ginkgo Nuts, and Barley Sweet Soup

4.9 from 15 reviews

Author: Anita Jacobson

Categories: Dessert Soup Vegetarian

Cuisines: Chinese

Ingredients: Tofu Vegetables

Prep Time: 1 hour

Cook Time: 2 hours

Total Time: 3 hours

Serves: 4

Ingredients

• 5 cup water
• 50 gram pearl barley/job's tear barley, soaked in cold tap water for 1 hour
• 100 gram ginkgo nuts, halved and remove the bitter cores, blanched in hot water for 1 minute
• 50 gram bean curd sheet, crushed into small pieces
• 2-3 pandan leaves, knotted
• 50 gram rock sugar, or to taste
• 1 egg, lightly beaten

Instructions

1. Boil together water and pearl barley in a soup pot. Reduce the heat to a simmer, cover the pot, and cook for 1 hour.
2. Add ginkgo nuts, and continue simmering for another 30 minutes.
3. Add bean curd and pandan leaves, and continue simmering for 15 minutes, or just until the bean curd is wilted and soft.
4. Add rock sugar, stir until all the sugar has melted.
5. Stir the soup continuously while streaming the lightly beaten egg into the soup. The stirring will create egg drop soup effect.
6. Turn off the heat, and discard the pandan leaves.
7. The soup can be served hot, at room temperature, or even cold.