Buddhist monk's soup

8 servings

Ingredients

QuantityIngredient
1quartWater
1poundsPumkin or butternut squash peeled & cut into large chunks
1Sweet potato peeled & chunked
½cupRaw peanuts; shelled and skinned. Soaked 30 min, drained & roughly chopped
cupDried mung beans soaked 30 min and drained
3tablespoonsVegetable oil
1Square of bean curd
1quartCoconut milk
½ounceCellophane noodles, soaked 20 min, drained & cut into 1 inch sections

Directions

~- 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 ¼ 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@... ( Tim Ikeda)