Barley Ginkgo Nut Bean Curd TCM Dessert Soup (Fu Chuk)

Barley Ginkgo Nut Bean Curd TCM Dessert Soup (Fu Chuk)

Ingredients (4–6 servings)

• 60 g pearl barley
• 90 g ginkgo nuts (shelled and peeled)
• 3 pandan leaves, tied into knots
• 9 cups water
• 90 g dried bean curd sheets (fu chuk)
• 80–100 g rock sugar, to taste
• 2 eggs, lightly beaten

Instructions

Prepare Ingredients

Soak the dried bean curd sheets in water until softened (about 10–15 minutes). Drain and tear into bite-sized pieces.
Rinse the pearl barley thoroughly under running water until the water runs clear.

Pressure Cooker Method

1. Add water, barley, pandan leaves, and ginkgo nuts (if uncooked) into the pot.
2. Seal the lid and cook on high pressure for 12–15 minutes, then allow natural release.
3. Open the lid carefully and discard the pandan leaves.
4. Switch to sauté mode. Add bean curd sheets, cooked ginkgo nuts (if using pre-cooked), and rock sugar. Stir until the sugar dissolves.
5. Slowly drizzle in the beaten eggs while gently stirring to create egg ribbons. Turn off heat.
6. Serve warm or chill before serving.

Stovetop Method

1. Soak the rinsed barley in warm water for about 45–60 minutes, then drain.
2. Bring water to a boil in a large pot. Add pandan leaves, barley, and ginkgo nuts. Simmer for 25–30 minutes, or until tender.
3. Remove pandan leaves. Add bean curd sheets and rock sugar, stirring until dissolved.
4. Slowly pour in beaten eggs while stirring gently. Turn off the heat.
5. Serve warm or refrigerate for a chilled dessert.

Tips & Variations

• Add a splash of soy milk or evaporated milk for a creamier texture.
• Toss in a few pitted red dates (jujube) for natural sweetness.
• Use only egg whites if you prefer a lighter consistency.

Effects/Benefits

Pearl barley – Supports digestion and helps clear internal heat while providing gentle fiber for gut health.

Ginkgo nuts – Traditionally used to support lung health and may help reduce excess mucus.

Pandan leaves – Adds natural aroma and is believed to have mild calming and digestive-supporting properties.

Bean curd sheets (fu chuk) – Rich in plant protein and helps nourish the body while supporting hydration.

Rock sugar – Provides gentle sweetness and is commonly used in soups to soothe the throat.

Eggs – Offer high-quality protein and help nourish yin while adding richness to the soup.

Water – Essential for hydration and helps extract and carry the nutrients from all ingredients.

Disclaimer

The information provided on this website is for educational and informational purposes only and is not intended as medical advice. Traditional Chinese Medicine (TCM) food therapy is a complementary approach and should not replace professional medical diagnosis, treatment, or advice.

Always consult a qualified healthcare provider before making changes to your diet, especially if you are pregnant, nursing, taking medications, or have a medical condition. Individual responses to herbs and foods may vary.