Soups
Ginkgo Tofu Skin Water Chestnut Tangerine Peel Sweet Soup
Traditionally associated with supporting brain function and vascular health
Why people make this soup
White-green ginkgo nuts, silky beancurd skin, crisp water chestnuts, and fragrant dried tangerine peel — this combination is a beloved classic in the Cantonese dessert repertoire. Beyond its satisfying taste, this sweet soup has been made for generations as a warm-weather treat that is thought to nourish the skin, clear summer heat and dampness from the body, and gently support brain circulation and vascular health. Bro Niu adds water chestnuts specifically for their traditional role in clearing phlegm and heat, making this version particularly well-suited for summer months when the head may feel heavy and vascular conditions such as high blood pressure can be less stable.
Who it suits / who should be cautious
- Suitable for most adults and children as an occasional dessert or summer beverage; especially beneficial for older adults with high blood pressure, high cholesterol, or those concerned about cognitive vitality.
- Ginkgo nuts must have their core (the inner green sprout) removed before cooking — the core contains a mildly toxic compound. Children should not exceed 1 nut per year of age; adults should limit to 15 nuts per serving.
- People with a cold, weak digestive constitution should enjoy in moderation — this soup has a mild cooling nature.
- The soup can also be prepared as a savoury dish by omitting the rock sugar and adding lean meat — see Bro Niu’s tips below.
Why these ingredients (the food-therapy logic)
- Ginkgo nuts (bai guo): Rich in vitamins, minerals (calcium, iron, phosphorus, potassium, magnesium), carotenoids, and unique plant compounds including ginkgolic acids and ginkgo polysaccharides. Traditionally associated with supporting lung function, reducing excess secretions, and in modern contexts, supporting brain circulation and cognitive health.
- Dried tofu skin (fu zhu): A nutrient-dense soy product that is traditionally associated with nourishing the brain and lifting mental energy. It provides plant protein and a smooth, comforting texture.
- Water chestnuts (ma ti): In Chinese food therapy, water chestnuts are associated with clearing heat, dissolving phlegm, and mildly reducing blood pressure. They also contain a compound that has been studied for its antimicrobial properties.
- Dried tangerine peel (chen pi): One of the most versatile Chinese culinary herbs. Traditionally used to regulate qi, support digestion, and reduce phlegm. It is also associated with helping to keep blood vessels flexible.
Ingredients (4–5 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Ginkgo nuts (bai guo) | 15–20 | Shelled, skinned, core removed |
| Dried tofu skin (fu zhu) | 1 sheet | Snipped into pieces; rinse before use |
| Water chestnuts (ma ti) | 8 | Peeled and rinsed |
| Dried tangerine peel (chen pi) | 1 piece | Soaked until soft |
| Rock sugar | to taste | Add at the end |
| Water | 7 bowls (~1.75 L) |
Method
- Shell the ginkgo nuts and remove the inner core (the green sprout) — this is important as the core is mildly toxic.
- Snip the dried tofu skin into smaller pieces and rinse briefly.
- Peel and rinse the water chestnuts. Soak the dried tangerine peel in water until softened.
- Place all ingredients except the rock sugar into a pot with 7 bowls of water.
- Bring to a boil, then reduce heat and simmer for 1 hour until the tofu skin is soft and silky.
- Add rock sugar and stir until fully dissolved. Serve warm or at room temperature.
Bro Niu’s tips
If you prefer a savoury dish, skip the rock sugar and add lean pork — it works beautifully as an everyday soup. Regarding ginkgo nut safety: the core must be removed before cooking. Children’s portions should be limited to one nut per year of age. Adults should keep to 15 nuts per session. Applied topically, crushed raw ginkgo nut is a traditional remedy for acne — apply the pulp to the affected area for 15 minutes, then rinse off.
Community questions answered (selected)
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Q (Amy): Can I cook this with meat instead of sugar? Bro Niu: Absolutely — just omit the sugar and add meat; it works very well as a regular savoury soup.
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Q (Amy): If I use fresh tofu skin, should I add it later? How long to cook? Bro Niu: It depends on your preference. If you want the tofu skin to dissolve completely into the soup, add it early. If you want it to retain some texture, add it towards the end.
Published June 30, 2019 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
