Buddhist Monk's Soup Recipe

• 1 quart Water
• 1 lb Pumkin or possibly butternut squash peeled & cut into large chunks
• 1 x Sweet potato peeled & chunked
• 1/2 c. Raw peanuts, shelled and skinned. Soaked 30 minutes, liquid removed & roughly minced
• 1/3 c. Dry mung beans soaked 30 minutes and liquid removed
• 3 Tbsp. Vegetable oil
• 1 sqr of bean curd
• 1 quart Coconut lowfat milk
• 1/2 ounce Cellophane noodles, soaked 20 minutes, liquid removed & cut into 1 inch sections

1. Boil the water and drop in the pumpkin/squash, sweet potato, peanuts and mung beans.
2. Cook on medium heat for 35 minutes.
3. While making the soup, prepare the bean curd by heating the oil in a frying pan and cooking the curd till light brown on both sides.
4. Slice lengthwise into 1/4 inch strips and set aside.
5. After the 35 minutes, check the mung beans for softness.
6. If they're soft, add in the coconut lowfat milk and a touch of salt.
7. Bring up to a boil and throw in the cellophane noodles and fried bean curd.
8. Serve with rice and Buddhist Nuoc Leo.

water, butternut, sweet potato, peanuts, beans, vegetable oil, curd, coconut lowfat milk, noodles

Taken from cookeatshare.com/recipes/buddhist-monk-s-soup-94711 (may not work)