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Ingredientes
- 1 quart Water
- 1 lb Pumkin or possibly butternut squash peeled & cut into large chunks
- 1 x Sweet potato peeled & chunked
- 1/2 c. Raw peanuts, shelled and skinned. Soaked 30 minutes, liquid removed & roughly minced
- 1/3 c. Dry mung beans soaked 30 minutes and liquid removed
- 3 Tbsp. Vegetable oil
- 1 sqr of bean curd
- 1 quart Coconut lowfat milk
- 1/2 ounce Cellophane noodles, soaked 20 minutes, liquid removed & cut into 1 inch sections
Direcciones
- Boil the water and drop in the pumpkin/squash, sweet potato, peanuts and mung beans. Cook on medium heat for 35 minutes. While making the soup, prepare the bean curd by heating the oil in a frying pan and cooking the curd till light brown on both sides. Slice lengthwise into 1/4 inch strips and set aside.
- After the 35 minutes, check the mung beans for softness. If they're soft, add in the coconut lowfat 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 223g | |
| Recipe makes 8 servings | |
| Calories 238 | |
| Calories from Fat 142 | 60% |
| Total Fat 16.71g | 21% |
| Saturated Fat 7.22g | 29% |
| Trans Fat 0.13g | |
| Cholesterol 0mg | 0% |
| Sodium 20mg | 1% |
| Potassium 453mg | 13% |
| Total Carbs 19.49g | 5% |
| Dietary Fiber 5.4g | 18% |
| Sugars 3.76g | 3% |
| Protein 5.77g | 9% |
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