Peel the aloe vera, rinse, and cut into small cubes. Thinly slice the water chestnuts. Rinse the split mung beans. In a pot, add the water, ginkgo nuts, and water chestnuts. Cook until tender, then add the mung beans.

When you add the mung beans and the soup comes to a boil, skim off any foam. Continue cooking until everything is soft, then add the dried jujube and dried plums. Gradually add the sugar. Finally, add the aloe vera cubes, let it boil for a few more minutes, then turn off the heat. You can enjoy this sweet soup hot or cold.