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recipe title: |
BUDDHIST MONK'S SOUP |
category: |
Soups/stews |
keywords: |
Vegetarian, Chinese |
servings: |
8 servings |
ingredients: |
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
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directions: |
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~- 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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