Tofu Skin, Ginkgo, Barley, and Water Chestnut Sweet Soup

Why people make this soup

A little vaginal discharge in the middle of the menstrual cycle is completely normal physiology. But when the discharge becomes continuous, unusually heavy, or accompanied by an unpleasant odour, it can be a sign that the body is struggling with what traditional Chinese medicine describes as an excess of “dampness” in the lower body. This light, refreshing sweet soup has been used for generations in Cantonese food therapy for exactly that purpose. Barley drains dampness from the digestive system; ginkgo nuts traditionally help reduce and consolidate excessive discharge; fresh tofu skin nourishes and moistens without being heavy; and water chestnuts cool and clear heat. Together they make a surprisingly delicious dessert soup that is genuinely pleasant to drink rather than feeling like medicine.

Method

1. Remove the inner green core (embryo) from each ginkgo nut.
2. Rinse raw barley and soak for 30 minutes; drain.
3. Peel and wash the water chestnuts; cut into slices or leave whole.
4. Place all ingredients except rock sugar into a pot. Add 1.8 L of cold water.
5. Bring to a boil, then reduce to a medium-low simmer for 1 hour until the liquid reduces to approximately 900 ml.
6. Add rock sugar in the final few minutes and stir until dissolved.
7. Drink the soup and eat all the solid ingredients.

Nourilo’s Tips

• Beyond its traditional use for women’s health, this soup also traditionally supports: clearing lung heat, reducing phlegm, easing breathlessness, and freshening breath.
• This soup is gentle and suitable for the whole family — young and old alike.
• If a pregnant woman asks about this soup, Nourilo advises removing the barley and not using this recipe during pregnancy.