Boil the water and drop in the pumpkin/squash, sweet potato, peanuts and mung beans. Cook on medium heat for 35 min. While pan and cooking the curd until light brown on both sides. Slice lengthwise into ¼ 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
Your Buddhist Monk's Soup is ready. Buon appetito!
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