Recipe - Buddhist Monks Soup

1 qt Water
1 pound Pumkin or butternut squash
peeled & cut into
large chunks
1 Sweet potato
peeled & chunked
One half cup Raw peanuts; shelled and
skinned. Soaked 30 min,
drained & roughly chopped
1/3 cup Dried mung beans
soaked 30 min and drained
3 tablespoon Vegetable oil
1 Square of bean curd
1 qt Coconut milk
One half ounce Cellophane noodles,
soaked 20 min, drained
& cut into 1 inch sections

~ 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 One fourth 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)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini