Buddhist Monk's Soup
Vegetarian Chinese Soups
Last updated 6/12/2012 1:00:26 AM. Recipe ID 23579. Report a problem with this recipe.
Title: Buddhist monk's soup
Categories: Soups/stews, Vegetarian, Chinese
Yield: 8 Servings
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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