Buddhist Monk's Soup

• 1 quart water
• 1 pound pumpkin peeled, chunked
• 1 each sweet potatoes, or yams peeled and chunked
• 1/2 cup peanuts shelled
• 13 cup mung beans dried
• 3 tablespoons vegetable oil
• 1 each bean curd 1 package, prefer firm
• 1 quart coconut milk
• 1/2 ounce cellophane noodles

1. Boil the water and drop in the pumpkin/squash, sweet potato, peanuts and mung beans.
2. Cook on medium heat for 35 min.
3. 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.
4. Slice lengthwise into 1/4 inch strips and set aside.
5. After the 35 min, check the mung beans for softness.
6. If they're soft, add the coconut milk and a touch of salt.
7. Bring up to a boil and throw in the cellophane noodles and fried bean curd.
8. Serve warm.

water, pumpkin, sweet potatoes, peanuts, beans, vegetable oil, bean curd, coconut milk, noodles

Taken from recipeland.com/recipe/v/buddhist-monks-soup-42126 (may not work)