Asian•comfort
Bean Curd and Ginkgo Nut Dessert Soup (腐竹白果糖水)
Our family's Bean Curd and Ginkgo Nut Dessert Soup is a soothing way to finish off a meal! It's silky and comes together using just 5 ingredients!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 180 g / 0.4 lb ginkgo nuts
- 100 g / 0.22 lb dried bean curd sheets
- 110 g / 0.24 lb rock sugar ((or to taste))
- 2 L / 8 1/2 US cup water
- 6 eggs ((or to preference))
Instructions
- 1
Boil the eggs for 10 minutes or until completely cooked, then sit them in an ice bath for 15 minutes to cool down. Peel the eggs under running cold water and set them aside for later.
- 2
Bring the pot of water to a boil and add the ginkgo nuts to cook for 10 minutes, then use your hands to crumble the bean curd sheets into the water.
- 3
Let that simmer for 15 minutes or until it has reached your preferred consistency and add in the rock sugar for 3 minutes.
- 4
Add the eggs back in to warm up, then serve as is or refrigerate to enjoy cold!