Date: 09/07/2024 09/08/2024
Location: Star Lake Meditation Center
Teacher: Otto Huang
Weekly Buddhist Cuisine Menu
Bamboo Fungus, Peanut, and Chestnut Soup
Summary:
This is a nourishing and flavorful vegan soup where the mild sweetness of chestnuts, the nutty texture of peanuts, and the silky smoothness of bamboo fungus combine to create a comforting and wholesome dish suitable for all seasons.
Ingredients:
Dried bamboo fungus (yuba) 50g (soaked and cut into sections)
Raw peanuts 80g (soaked for 1 hour)
Chestnuts 150g (peeled)
Red dates 5 (pitted, optional)
Goji berries 1 tablespoon (optional)
Vegetable broth 800ml (made from kombu or mushrooms)
Salt 1/2 teaspoon
White pepper powder to taste (optional)
Water as needed
Instructions:
1. Prepare Ingredients:
Soak and cut the bamboo fungus, soak raw peanuts for 1 hour, peel chestnuts, and pit red dates.
2. Simmer Peanuts and Chestnuts:
In a pot, add water and bring to a boil. Add peanuts and chestnuts, reduce to low heat, and simmer for 30 minutes until soft.
3. Add Bamboo Fungus and Red Dates:
Add the soaked bamboo fungus and red dates, then pour in the vegetable broth. Continue simmering on low heat for 15 minutes.
4. Seasoning:
Add salt and white pepper powder (optional), stirring gently to blend the flavors.
5. Finish with Goji Berries:
Add goji berries in the final 2 minutes, letting them soften before turning off the heat.
6. Serve and Enjoy:
Ladle the soup into bowls and enjoy warm, with its nourishing and delicate flavors.
