Barley Soup With Ginkgo Nuts

This soup with dried tofu sheets and ginkgo nuts is actually a classic chinese dessert.

This sweet soup was featured in the October 2007 issue of Mother & Baby. It stated that this is an ideal sweet dessert for ladies in their 3rd trimester.

Ginkgo nut is a popular ingredient in chinese sweet soups. It is associated with Ginkgo biloba which usually refers to the leaves of the same tree. It is also commonly spelled as gingko nut.

Recipe is meant to serve 3.

Photo source: masaya.yamauchi at flickr

Ingredients
50g shelled ginkgo nuts
25g barley
10g dried beancurd strips (fu chok)
50g rock sugar
75ml of water
2 eggs


Directions

1. Rinse the barley
2. Break the beancurd strips into smaller pieces and soak in water for about 20 minutes. Drain and set aside
3. Bring water to a boil and add the ginkgo nuts, barley and beancurd strips
4. Cover the pot and boil for 15 minutes on high
5. Lower heat and simmer for 1 hour
6. Add the rock sugar and cook till dissolve
7. Beat the eggs
8. Remove the soup from the heat
9. Stream the beaten eggs into the soup before serving.

Photo source: axylvx at flickr

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