Buddhist Monk’s Soup

16.09.2008 | Author: Cook | Posted in Soups
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Buddhist Monk’s Soup


Servings: 8
Ingredients: 

  • 1 qt Water
    • 

  • 1 lb Pumkin or butternut squash
    • 

  • - peeled and cut into
    • 

  • - large chunks
    • 

  • 1    Sweet potato
    • 

  • - peeled and chunked
    • 

  • 1/2 c  Raw peanuts; shelled and
    • 

  • - skinned. Soaked 30 min,
    • 

  • - drained and roughly chopped
    • 

  • 1/3 c  Dried mung beans
    • 

  • - soaked 30 min and drained
    • 

  • 3 tb Vegetable oil
    • 

  • 1    Square of bean curd
    • 

  • 1 qt Coconut milk
    • 

  • 1/2 oz Cellophane noodles,
    • 

  • - soaked 20 min, drained
    • 

  • - and cut into 1 inch sections
    •

~- Boil the water and drop in the pumpkin/squash, sweet potato, peanuts and
mung beans. Cook on medium heat for 35 min. While making the soup,
prepare the bean curd by heating the oil in a frying pan and cooking the
curd until light brown on both sides. Slice lengthwise into 1/4 inch
strips and set aside. After the 35 min, check the mung beans for softness.
If they’re soft, add the coconut milk and a touch of salt. Bring up to a
boil and throw in the cellophane noodles and fried bean curd. Serve with
rice and Buddhist Nuoc Leo. From: timi@chloroplast.Berkeley.EDU ( Tim
Ikeda)





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