Sweet Ginkgo Nut Soup with Quail Eggs and Tofu Skin

Soak the tofu skin in water for 10 minutes, or until softened. Drain and tear it into small bite-size pieces.

Rinse the peeled ginkgo nuts well under running water and set aside.

Boil the quail eggs until cooked through, then cool, peel, and set aside.

Pour 1800 ml water into a pot and bring to a gentle boil. Add the ginkgo nuts and tofu skin, then reduce to medium-low heat and simmer for 1 hour.