Tofu Skin, Ginkgo & Pork Stomach Soup

Why people make this soup

Tofu skin (the film that forms on the surface of heated soy milk) may look humble, but in Cantonese food therapy it has long been considered both nourishing and easily digestible. Paired with ginkgo nuts and pork stomach, you get a soup that warms the middle, supports skin from within, and provides the kind of deep, collagen-rich nourishment that most quick meals simply cannot offer. Bro Niu has always appreciated this combination because it is genuinely multi-purpose: the pork stomach supports digestive function, the ginkgo helps the lungs, and the tofu skin adds plant protein and a silky texture to the broth.

Who it suits / who should be cautious

• Suitable for most people; particularly good for children growing bone density, and for older adults seeking general nourishment
• Traditionally helpful for those who experience excess vaginal discharge, loose stools, or a lingering dry cough
• Ginkgo nuts must not be eaten in large quantities — children should have only a small amount, and adults should stick to around 15 pieces per meal
• Remove the bitter green core from each ginkgo nut before cooking; this core contains a mildly toxic compound

Why these ingredients (the food-therapy logic)

• Tofu skin (fu zhu): Rich in plant protein; in traditional food therapy considered moistening, stomach-supporting, and mildly nourishing to the lungs
• Ginkgo nut (bai guo): A well-known food-therapy ingredient for the lungs and kidney channel; traditionally used to ease coughing, reduce excess secretions, and support kidney consolidation — but must be used in appropriate amounts and always de-cored
• Pork stomach (zhu du): In the Cantonese tradition of “eating like for like,” pork stomach is used to warm and strengthen the stomach; it is also rich in collagen
• Dried tangerine peel (chen pi): Added to aid digestion, reduce any gamey aroma from the pork stomach, and enhance the overall qi-moving effect of the soup
• Pork bones (xi shi gu): Add richness and calcium to the broth

Ingredients (4 bowls)

Ingredient	Amount	Notes
Dried tofu skin / beancurd sheet	~50 g (half sheet)	Soak briefly in water first if very brittle
Ginkgo nuts	20 pieces	Shelled; bitter green core MUST be removed
Pork stomach	1 whole	Thoroughly cleaned (see method)
Dried tangerine peel	1 piece	Soaked and rinsed
Pork neck / spare bones	~300 g	Blanched
Water	8–9 bowls

Method

1. Prepare the pork stomach: trim away any fat. Turn it inside out. Rub vigorously with salt and cornstarch/potato starch, rinse thoroughly, and repeat. Scrape off any white or yellowish residue. Soak in water, rinse, then blanch in boiling water. Drain and cut into chunks.
2. Shell the ginkgo nuts and remove the bitter green core from each one (split each nut and dig out the small embryo with a toothpick).
3. Soak and rinse the tangerine peel. Blanch the pork bones in boiling water and drain.
4. Combine all ingredients in a pot with 8–9 bowls of water. Bring to a boil, then simmer steadily for 2 hours until the liquid reduces to about 4 bowls.
5. Serve with the solid ingredients.

Bro Niu’s tips

Cleaning pork stomach properly makes all the difference. Beyond salt and cornstarch scrubbing, a 5-minute soak in white vinegar followed by a thorough rinse before blanching will help eliminate any residual odour. This soup is traditionally considered beneficial for bone development, making it especially fitting for growing children and older adults. However, children should be given only a very small amount of ginkgo, and elders should cap their intake at around 15 nuts per serving.

Community questions answered (selected)

• Q (Da Ma): Can I use frozen pork stomach, or should I buy it fresh? Bro Niu: Frozen pork stomach is fine, but the flavour is noticeably less rich than fresh. If you use frozen, add a few extra pork ribs to the pot — it makes a real difference to the overall taste.

• Q (Julie): I am preparing for a uterus removal surgery. What should I eat to recover faster, and what should I avoid? I have also read about post-surgical adhesions — is there any way to reduce the risk? Bro Niu: As soon as you can take fluids after surgery, drink some white radish and tangerine peel water — it helps the anaesthetic clear from your system more quickly. Afterwards, congee made with bei qi (astragalus) 5 qian, dried scallop, and tangerine peel will support wound healing. You can also look at the “post-surgery recovery” category on my website for suitable soups. Regarding adhesion risk, I suggest asking your surgical team directly — there are absorbable barrier materials that some hospitals use to help prevent bowel and organ adhesion; do not be shy about asking.

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Published November 12, 2022 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.