Buddhist Monk's Soup
Yield
8 servingsPrep
10 minCook
45 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | quart |
water
|
*
|
| 1 | pound |
pumpkin
peeled, chunked |
|
| 1 | each |
sweet potatoes, or yams
peeled and chunked |
|
| ½ | cup |
peanuts
shelled |
|
| ⅓ | cup |
mung beans
dried |
|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | each |
bean curd
1 package, prefer firm |
* |
| 1 | quart |
coconut milk
|
*
|
| ½ | ounce |
cellophane noodles
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.9 | l |
water
|
*
|
| 453.6 | g |
pumpkin
peeled, chunked |
|
| 1 | each |
sweet potatoes, or yams
peeled and chunked |
|
| 118 | ml |
peanuts
shelled |
|
| 79 | ml |
mung beans
dried |
|
| 45 | ml |
vegetable oil
|
|
| 1 | each |
bean curd
1 package, prefer firm |
* |
| 0.9 | l |
coconut milk
|
*
|
| 14.5 | ml/g |
cellophane noodles
|
* |
Directions
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 ¼ 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 warm.
