Sweet Barley and Ginkgo Nut Soup
A traditional Chinese dessert sweetened with candied winter melon. Other additions include beancurd sheets and quail eggs.
Ingredients
- 8 oz unpeeled ginkgo nuts (225g) or ¾ cup (135g) peeled ginkgo nuts
- ½ cup pearled barley (100g)
- 1 cup candied winter melon (120g)
- 7 cups water (1.7 liters)
- 1 dried beancurd sheet
Instructions
- 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.
Nutrition
Calories: 217kcal
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