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 & roughly chopped 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 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 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)