Try this Buddhist Monks Soup recipe, or contribute your own.
Suggest a better description~- 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 theyre 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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Serving Size: 1 Serving (255g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 283 | ||
Calories from Fat: 248 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.6g | 37 % | |
Saturated Fat 21.6g | 108 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 26.1mg | 1 % | |
Potassium 361.5mg | 10 % | |
Total Carbohydrate 9.3g | 3 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 8.1g | ||
Protein 3.6g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 283
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