Chinese Job’s Tears Dessert Soup with Bean Curd Skin and Egg

This classic recipe is a soothing, lightly sweet Chinese dessert soup made with Job’s tears, silky bean curd sheets, and delicate egg ribbons. It's nourishing and full of texture.

Course Dessert, Soup

Cuisine Asian, Cantonese, Chinese

Prep Time 30

Cook Time 1

Total Time 1 30

Servings

Calories 220kcal

Author Michelle

Ingredients

½ C Job’s tears (薏米) aka coix seed, Chinese pearl barley
4-5 lotus seeds
45 g dried bean curd sticks (腐竹 broken into smaller pieces
6 C filtered water
2-3 pandan leaves tied in a knot (optional)
80-100 g rock sugar to taste
1 egg lightly beaten

Instructions

Prepare the ingredients:

Place Job's tears and lotus seeds in a sieve and rinse under running water to wash off any dust.
Soak in a bowl of clean water for 30 minutes, then drain.
Soak bean curd sticks in warm water for about 30 minutes until softened, then drain and cut into shorter pieces if needed.

Cook:

In a large pot, bring 6 C of water to a boil.
Add the drained Job’s tears, lotus seeds and pandan leaves (if using).
Reduce heat and simmer for 45-50 minutes, or until the Job’s tears are tender.
Add in the rock sugar and the softened bean curd pieces to the pot.
Continue simmering for another 15 minutes, or until the bean curd is soft and beginning to break down.
Reduce the heat to a gentle simmer.
While stirring the soup in a circular motion, slowly drizzle in the beaten egg to form thin ribbons.
Let it cook for 1-2 minutes until the egg sets.

Serve:

Ladle into bowls and enjoy warm, or chill in the fridge for a cooling dessert on hot days.

Nutrition