Buddhist Monk's Soup
- 1 qt Water
- 1 lb Pumkin or butternut squash
- - peeled & cut into
- - large chunks
- 1 Sweet potato
- - peeled & chunked
- 1/2 c Raw peanuts; shelled and
- - skinned. Soaked 30 min,
- - drained & 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
- - & 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)
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)
