This is a traditional soup for expectant mothers or those seeking a fair and glowing skin. My mom calls this soup “yoon” – in the middle – as it is neither heaty or cooling.
100g (.2 lbs) shelled gingko nuts
50g (.1 lbs) pearl barley
50g (.1 lbs) dried beancurd strips (“fu chok”), broken into 2 inch pieces & soaked for 15 mins until soft
100g (.2) rock sugar, rinsed (or to taste)
One egg cracked into the soup when it is ready to drink.
Put in all ingredients into a crockpot . Fill ¾ full with HOT water. Boil for 2 hours or until barley softens.