Spring Equinox · Tea break · Qi Deficiency
Bean curd skin and egg sweet soup
Dried bean curd sticks simmered until they melt into a creamy, soy-scented sweet soup, finished with silky ribbons of egg.
- 45 min
- Serves 2
- Simmer
- Easy
NeutralSupports qiNourishes blood and moistens
Why it suits you: Qi-deficient types tire easily and feel short of breath while the Spring Equinox weather is still unsettled. Bean curd skin, the richest part of soy milk, gently tonifies and egg supports qi; as a sweet soup it is easy to digest and restores energy in the afternoon.
Method
Prep 10 min · Cook 35 min- 1Soak the bean curd sticks in water for 30 minutes until soft, then break into short pieces.
- 2Bring the water, bean curd and ginger to the boil and simmer gently for 30 minutes, stirring now and then, until most of the bean curd has dissolved.
- 3Stir in the sugar until dissolved. Just before turning off the heat, slowly pour in the egg while stirring to form ribbons.
Cautions
- If you have gout or high uric acid, keep soy products moderate.
Chef's tips
- Choose pale yellow bean curd sticks with no sour smell; very white ones may have been bleached.
The TCM view
Bean curd skin is sweet and neutral, nourishing the stomach and tonifying weakness. Egg is sweet and neutral and nourishes yin, blood and qi; brown sugar is sweet and warm and harmonises the middle. Together they support qi and nourish blood.
