Soy Milk Barley Yuba Sweet Soup

Name: Soy Milk Barley Yuba Sweet Soup
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: Chinese
Ingredients: 90 g yuba (soaked); 50 g shelled ginkgo nuts (peeled and washed); 50 g dried lily bulb; 15 g pearl barley (rinsed); 1,250 ml water; 70 g rock sugar (washed and crushed); 375 ml unsweetened soy milk

Sweet dried tofu skin soup enhanced in fragrance with unsweetened soy milk, paired with barley, ginkgo nuts, and lily bulbs; nourishing and great for supporting healthy skin.

1h 20m

Easy

0 favorites

Ingredients

yuba (soaked) 90 g

shelled ginkgo nuts (peeled and washed) 50 g

dried lily bulb 50 g

pearl barley (rinsed) 15 g

water 1,250 ml

rock sugar (washed and crushed) 70 g

unsweetened soy milk 375 ml

Instructions

Prepare ingredients

Rinse the yuba and soak until soft, set aside.

Prepare other ingredients

Peel and rinse the ginkgo nuts. Rinse the pearl barley and set aside.

Cook the sweet soup

Bring the water to a boil, add yuba, ginkgo nuts, lily bulbs, and pearl barley. Once boiling, reduce to low heat and simmer for about 45 minutes until the yuba dissolves. Stir occasionally during cooking to prevent sticking to the bottom.