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    PrimaRecipes --> Soups/stews

    recipe title: BUDDHIST MONK'S SOUP
    category: Soups/stews
    keywords: Vegetarian, Chinese
    servings: 8 servings
          1 qt Water
          1 lb Pumkin or butternut squash
               - peeled and cut into
               - large chunks
          1    Sweet potato
               - peeled and chunked
        1/2 c  Raw peanuts; shelled and
               - skinned. Soaked 30 min,
               - drained and 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
               - and 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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