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. Nourilo 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.

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 2.4–2.7 L of water. Bring to a boil, then simmer steadily for 2 hours until the liquid reduces to about 1.2 L.
5. Serve with the solid ingredients.

Nourilo’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.