Buddhist Monk's Soup

1. 1

   Boil the water and drop in the pumpkin/squash, sweet potato, peanuts and mung beans.

2. 2

   Cook on medium heat for 35 min.

3. 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. 4

   Slice lengthwise into 1/4 inch strips and set aside.

5. 5

   After the 35 min, check the mung beans for softness.

6. 6

   If they're soft, add the coconut milk and a touch of salt.

7. 7

   Bring up to a boil and throw in the cellophane noodles and fried bean curd.

8. 8

   Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.