Buddhist Monks Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 quart: Water,
1 lbs: Pumkin or butternut squash peeled & cut into large chunks,
1: Sweet potato peeled & chunked,
1/2 cup: Raw peanuts, shelled and skinned. Soaked 30 min, drained & roughly chopped
1/3 cup: Dried mung beans soaked 30 min and drained,
3 tbsp: Vegetable oil,
1 Square: of bean curd,
1 quart: Coconut milk,
1/2 ounce: Cellophane 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 1/4 inch strips and set aside.
After the 35 min, check the mung beans for softness. If theyre 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)
Source from luhu.jp
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 theyre 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)
Source from luhu.jp