Tofu Skin Water Chestnut Sweet Soup

Why people make this sweet soup

People with a heat constitution often feel warm easily, have a flushed complexion, prefer cold drinks, and are prone to irritability, constipation, and a dry, bitter mouth. In Chinese food therapy, managing this constitution is largely a matter of choosing cooling, nourishing foods and avoiding fiery ones. This simple two-ingredient sweet soup — tofu skin and water chestnuts — is one of Bro Niu’s go-to recommendations for this pattern. It is mild-tasting, gently cooling, and suitable for adults and children alike. Those with liver, lung, or stomach heat — feeling internal warmth, a hot nose, or an agitated mouth — may find this soup particularly soothing.

Who it suits / who should be cautious

• People with a heat constitution: easily flushed, thirsty for cold drinks, prone to constipation or irritability
• Adults and children (from around 6 months old, according to Bro Niu)
• Suitable as a warm-weather dessert for the whole family
• Those with cold constitutions (feeling perpetually chilly, pale complexion) should limit frequent use of cooling foods

Why these ingredients (the food-therapy logic)

• Tofu skin / tofu rolls (fu zhu): Derived from soy milk, tofu skin is considered neutral to slightly cooling. Traditionally associated with clearing heat from the lungs and stomach, and with dissolving phlegm-heat.
• Water chestnuts (ma ti): A classic cooling food in Chinese cooking, associated with clearing heat, promoting urination, and resolving phlegm. They add a pleasant natural sweetness and a light crunch.
• Rock sugar (bing tang): A gentle sweetener that is milder than refined sugar. Used sparingly, it rounds out the flavour without adding excessive sweetness.

Ingredients (3–4 bowls)

Ingredient	Amount	Notes
Fresh tofu skin	1 sheet	Rinse and tear into pieces
OR dried tofu rolls (fu zhu)	2 pieces	Rinse and break apart
Water chestnuts	8 pieces	Peel and slice into thick rounds
Rock sugar	to taste	Add near the end; do not over-sweeten

Method

1. Peel the water chestnuts, rinse clean, and cut into thick slices.
2. Rinse the fresh tofu skin or dried tofu rolls and tear or break into smaller pieces.
3. Combine all ingredients (except rock sugar) in a pot with 6 cups (approx. 1.5 litres) of water.
4. Bring to a boil, then reduce heat and simmer for 1 hour.
5. Add rock sugar and stir until dissolved.
6. Serve warm or at room temperature.

Bro Niu’s tips

This soup has a naturally clean, sweet flavour and is easy to enjoy. It is good for clearing heat accumulation in the stomach and intestines. For children with heat-related discomfort — such as dark urine or a general flushed feeling — you can add 37 g (1 liang) of fresh Job’s tears (sheng yi mi) to the pot and simmer together for extra cooling support.

Community questions answered (selected)

• Q (Ye Tai): Bro Niu, from what age can children drink this sweet soup? Bro Niu: Children from about 6 months old can drink this.

• Q (Basil): How much rock sugar should I use in this soup? Bro Niu: Rock sugar is entirely up to your taste — add as much or as little as you like. There is no strict amount. Just try not to make it too sweet.

---

Published January 4, 2016 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.