Ginkgo Nut, Tofu Skin & Foxnut Sweet Soup

Why people make this soup

Autumn dryness is notorious for causing that frustrating sensation of phlegm sitting in the throat — thick, sticky, impossible to cough up. This is especially common in older adults with weaker lung qi. Nourilo recommends this sweet soup as a gentle, tasty approach to easing that discomfort. Chinese medicine has long linked a weak spleen with excess phlegm production: when the digestive system is not working efficiently, it tends to produce more “dampness” that manifests as phlegm. Foxnuts (qian shi) address this at the spleen level; ginkgo nuts address the lungs directly; and tofu skin provides a light, nourishing quality that clears autumn heat.

Method

1. Shell the ginkgo nuts. Carefully split each one and remove the inner green embryo/core completely.
2. Soak the foxnuts in cold water for 1–2 hours to soften them slightly.
3. Crumble the dried tofu skin into rough pieces.
4. Place ginkgo nuts, foxnuts, and tofu skin into a pot with 2.1 L of water.
5. Bring to a boil, then reduce heat and simmer for 1 hour.
6. Add rock sugar to taste; stir until dissolved.
7. Serve warm; eat the solid ingredients along with the broth.

Nourilo’s Tips

The ginkgo core must always come out before cooking — this is essential, not optional, as it contains mildly toxic compounds. Beyond its use for phlegm and coughing, this sweet soup also traditionally supports women with excess vaginal discharge, men with spermatorrhoea, and anyone with a weak spleen causing diarrhea. Ginkgo nuts go mouldy very quickly; once purchased, shell them, remove the cores, portion them into small bags, and store in the freezer for easy use.