*  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           Pumpkin or butternut squash
                        - peeled & cut into
                        - large chunks
   1                    Sweet potato
                        - peeled & chunked
     1/2   c            Raw peanuts -- shelled and
                        - skinned. Soaked 30 minutes,
                        - drained & roughly chopped
     1/3   c            Dried mung beans, soaked
                        - 30 minutes and drained
   3       tb           Vegetable oil
   1                    Square of bean curd (tofu)
   1       qt           Coconut milk
     1/2   oz           Cellophane noodles,
                        - soaked 20 minutes, 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 minutes.  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 minutes, 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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