Buddhist Monk's Soup
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 &...
Ingredients
- 1qt water
- 1lbpumkin or butternut squash
- 1square of bean curd
- 1qt coconut milk
- 1/2ozcellophane noodles,
Directions
- 1
1 qt Water 1 lb Pumkin or butternut squash - peeled & cut into - large chunks 1 Sweet potato - peeled & chunked 1/2 c Raw peanuts
- 2
shelled and - skinned
- 3
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
- 4
Cook on medium heat for 35 min
- 5
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
- 6
Slice lengthwise into 1/4 inch strips and set aside
- 7
After the 35 min, check the mung beans for softness
- 8
If they're soft, add the coconut milk and a touch of salt