Title: Buddhist Monk's Soup
Categories: Soup Vegetarian Chinese
Yield: 8 Servings

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 &
1/3	c	Dried mung beans soaked 30 min and drained
3	tb	Vegetable oil
1		Square of bean curd
1	qt	Coconut milk
1/2	oz	Cellophane noodles, soaked 20 min, drained & cut into 1 in

~- 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 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)

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