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)