Sweetened Bean Curd, Barley and Gingko Nuts Soup

This is one of the classic of sweetened soup. Pearl/Sweet Barley is supposed to be cooling and it has many good properties that do your body good. When you have bladder problem, drinking plain barley water will help bladder improvement fast. This sweetened soup is cooked when the summer is hot, hot like right now. Denver was 103 f yesterday. Gingko nuts are optional as they are readily available here. I use the canned gingko nuts which is very convenient as the raw nuts need thorough preparation.



Ingredients:

1 sheet of dried bean curd (the folded variety)
1/2 can of gingko nuts(optional)
2 ozs of pearl barley
2 sheaths of pandan leaves(if available otherwise omit)
1.35 liters or 48 fl ozs water
4 ozs rock sugar or granulated sugar(adjust to your own taste)
1 egg or egg white only


Method:

Soak dried bean curd sheet in cold water for a while. It should be very soft and if the sheet is not soft, add a pinch(yes, a very tiny pinch of bicarbonate of soda to the cold water) and leave it to soften the bean curd. Drain.

Rinse pearl barley and put in pressure cooker together with bean curd sheet and 1 liter of water. Bring the pressure to high, lower the heat and pressurised for 10 minutes. Turn off heat and leave until pressure is done before opening lid.( If not using the pressure cooker, cook the barley and bean curd sheet with all the water, uncovered until high boil. Lower the heat, cover and simmer until barley is soft.)

Bring back soup to the boil, add the rest of the water, gingko nuts and sugar. When sugar dissolves, turn off heat as soon as the soup comes to high boil. Stir in the egg/egg white and keep stirring until it is cooked.


Serves