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Home > Tips and Resources > Diet and Cancer > Recipes > Dried Bean curd and Ginkgo Soup
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Dried Bean curd and Ginkgo Soup

Nutritional Value

Ginkgo nuts are a source of potassium which regulates blood pressure, vitamin C to strengthen the immune system, calcium for healthy bones and teeth, and other nutrients, including magnesium, iron, zinc, manganese, copper, and thiamin.

Soy beam is rich in protein and is delicious. It is good for patients difficult to swallow.

Pearl barley has high content of fibre and can prevent constipation.

Ingredients

  • 1 pack fresh dried bean curd
  • 2 tablespoon pearl barley
  • 10g ginkgo (no shell)
  • 3 eggs
  • 1L water
  • Appropriate amount crystal sugar

Directions

  1. Soak ginkgo for 15 minutes and pell off the skin.
  2. Boil 2 eggs until completely cooked. Peel the skin and set them aside for later use.
  3. Bring water to a boil, add pearl barley and ginkgo. Cook them until they are soft. This takes around 30 minutes.
  4. Add dried bean curd and cook it until crumbled.
  5. Put in the two pre-boiled eggs.
  6. Beat the last egg. Then stream in the lightly beaten egg into the soup to create an egg drop soup effect.
  7. Cook for another 5 minutes.
  8. Turn off the heat and add in sugar.