Buddhist monk's soup

 
                            BUDDHIST MONK'S SOUP
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups/stews                      Vegetarian
                 Chinese
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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)
  
 
 
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