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| RECIPE FOR BUDDHIST MONK'S SOUP |
Title: Buddhist Monk's Soup
Category: Vegetarian Buddhist Soups-stews
Serves: 8
Ingredients:
| 1.00 | qt | Water | | 1.00 | lb | Pumkin or butternut squash | | | peeled & cut into | | | large chunks | | 1.00 | | Sweet potato | | | peeled & chunked | | 0.50 | c | Raw peanuts; shelled and | | | skinned. Soaked 30 min, | | | drained & roughly chopped | | 0.33 | c | Dried mung beans | | | soaked 30 min and drained | | 3.00 | tb | Vegetable oil | | 1.00 | | Square of bean curd | | 1.00 | qt | Coconut milk | | 0.50 | oz | Cellophane noodles, | | | soaked 20 min, drained | | | & cut into 1 inch sections |
Instructions:
~- 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.
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