Lotus Seed Beancurd Sheet & Egg Sweet Soup

This lotus seed beancurd sheet and egg sweet soup is a classic Hong Kong home dessert. Growing up, it often appeared when the weather turned cooler or when someone in the family needed something comforting.

There’s nothing fancy about it—just a gentle sweetness, soft textures, and a warmth that feels like home. It’s the kind of dessert you make not to impress, but to care.

Print Recipe 列印食譜

All Season

Lotus Seed Beancurd Sheet & Egg Sweet Soup

Cooking Method 烹調方法: Boiling Cuisine 菜系: Chinese Courses: Savoring Memories, Snacks and Desserts

Difficulty 難易等級: Beginner Prep Time 準備時間 5 mins Cook Time 烹調時間 30 mins Total Time 總時間 35 mins

Ingredients

Servings

• 3-4 pieces Dried beancurd sheet
• 2 Egg
• 20 pieces Dried lotus seeds
• 2000 ml Water
• As needed Rock sugar

Steps

1. Boil the eggs

   Boil the eggs until fully cooked, peel and set aside.

   

2. Soak dried beancurd

   Soak the dried beancurd sheet for at least 15 minutes, then cut into small pieces.

3. Cooking beancurd sheets

   Bring water to a boil, add beancurd sheet and lotus seeds, and cook on high heat for 20 minutes.

   

4. Add rock sugar

   Add rock sugar and simmer for 10 minutes. Add eggs, turn off heat, cover, and let sit for 5 minutes before serving.

   

Cooking Tips 烹飪技巧

• Remove the lotus seed cores to avoid bitterness.
• Add beancurd sheet in two batches if you prefer some texture.
• Always adjust sweetness at the end.