Sweet Barley and Ginkgo Nut Soup
A traditional Chinese dessert sweetened with candied winter melon. Other additions include beancurd sheets and quail eggs.
unpeeled ginkgo nuts
(225g) or ¾ cup (135g) peeled ginkgo nuts
candied winter melon
dried beancurd sheet
Peel ginkgo nuts and remove the bitter center piths. Wash and drain peeled ginkgo nuts. Wash barley until water runs clear. Drain.
Combine ginkgo nuts, pearled barley, candied winter melon, and 7 cups (1.7 liters) water in a medium sized pot. Bring to a boil. Reduce heat to medium low and simmer for 1 hour.
In the meantime, break tofu sheets into small pieces. Soak in cold water to soften. Drain.
After boiling soup for 1 hour, add soften beancurd sheet to soup. Continue to boil for another 15 minutes. Turn off heat and remove.
Serve warm or cold.
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Sweet Barley and Ginkgo Nut Soup at https://www.rotinrice.com/sweet-barley-and-ginkgo-nut-soup/