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Ginkgo Nut & Tofu Soup Recipe

Chinese · Soup · 30 min total

A comforting, light Chinese soup featuring tender ginkgo nuts and silken tofu in a savory broth, perfect as a starter or light meal.

Ingredients

• 1/2 cup shelled ginkgo nuts (fresh or frozen, thawed)
• 1 block (14 oz) silken tofu, cut into 1/2-inch cubes
• 4 cups vegetable or chicken broth
• 2 slices fresh ginger, smashed
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon white pepper
• 2 green onions, thinly sliced
• Salt to taste

Instructions

1. Bring a small pot of water to a boil. Add ginkgo nuts and blanch for 2 minutes. Drain and set aside. (If using frozen, skip blanching.)
2. In a medium soup pot, combine broth and ginger slices. Bring to a boil over medium-high heat.
3. Reduce heat to low. Add ginkgo nuts and simmer for 10 minutes until tender.
4. Gently slide in tofu cubes. Add soy sauce, sesame oil, and white pepper. Simmer for 5 minutes, being careful not to break the tofu.
5. Remove ginger slices. Taste and adjust seasoning with salt if needed.
6. Ladle into bowls and garnish with sliced green onions. Serve hot.

Tips

• For a richer flavor, use homemade chicken broth.
• Ginkgo nuts can be found in Asian grocery stores; do not eat raw as they contain toxins.
• Store leftovers in the refrigerator for up to 2 days; reheat gently.

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