Comfort Soup : Barley Corn Soup with Beancurd Sheets

This is one of my favorite comfort soup that reminds me of my mom’s cooking ( before she had stroke).

Mom love to boil Barley Corn Soup with Beancurd sheets and sometimes she would replace the beanburd sheets with gingko nuts instead.

Barley Corn Soup is one of the healthiest soup I had since childhood days which she always cooked this comfort soup during hot weather.

Chinese Beliefs

Barley- According to Chinese beliefs, barley is known to “cool” down the body temperature with its’ cooling effect.

Barley or Pearl Barley are ideal for this comfort soup. They are white in color, almost twice the size of white rice and powdery.

Corn- In addition to a combination of corn kernels, this comfort soup helps us to reduce constipation as we all know that corns benefit our bowel movements.

You can buy a can of corn kernel , discard the water in the can to cook this soup.

Beancurd sheets – They are high in protein, iron and calcium.

Kids around our age needed lots of these nutrients for our growing bones and improve blood flow.

Beancurd sheets are usually sold dried, delicate crisp which brittle easily.

Gingko Nuts- These yellow tear shape nuts are originally soft, with the hard to crack nut shell. These Chinese popularly consume nuts are very expensive. Gingko nuts are known to reduce cough, improve memory and boost blood circulation. Mom usually buy Gingko Nuts during Chinese New Year ( once a year). That is the only time we get to enjoy eating these expensive nuts!

Summarize steps

• Toss in the barley into a soup pot, wash a couple of times to remove the white powdery from the beans.
• Fill up the pot with water, almost of half of it.
• Bring the pot to stove, boil it under medium fire.
• When it starts to form bubbles, toss in the corn kernels and gingko nuts ( optional)
• Beancurd sheets (optional) will be the last item to go in because it tears easily in water.
• Add in rock sugar or castor white sugar into the soup.
• If you want your soup to smell fragrant, wash a few screwpine leaves ( Pandan Leaves ), tie them together in a knot and toss it in.
• Simmer under low fire until the barley seeds become soften.
• You can test it out by chewing the cooked barley seeds.
• Suppose to be chewy like jelly beans.

How to boil Barley Corn Soup

Ingredients

• 1/2 small bowl of raw barley
• 1/2 small bowl of corn kernels
• 2-3 tbsp of castor sugar
• 1/2 pot of water

Method of boiling Barley Corn Soup

• Wash the raw barley twice to remove the dust and dirt .
• Transfer the washed barley into the pot, fill up 

with water 1/2 of the pot.

• Throw in the corn kernels but not the sugar.
• If you wish to add in the beancurd sheet, soak the 

dried beancurd sheet in water to soften. 

• Boil barley until 15 minutes, add in the sugar and 

beancurd sheet ( optional).

•  Further boil for 10 minutes. Turn off heat.
•  Serve hot Yield: 3 persons

Tips

Make sure the barley seeds have soften. 

Some people love to chew soft barley and corns together.

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