Buddhist Monk's Soup Recipe

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Servings: 8


Cost per serving $0.67 view details
  • 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


  1. 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.
  2. 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.
  3. 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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