Buddhist Monk's Soup
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Description: Uses squash, cellophane noodles, coconut milk, mung beans, peanuts, and sweet potato. Serves eight.
RecipeSource: Buddhist Monk’s Soup RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * 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: [email protected] ( Tim Ikeda) - - - - - - - - - - - - - - - - - -
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