Buddha’s Rice Soup (“Buddha jumps over a wall”)
“Buddha jumps over a wall” is a dish that dates back several centuries to the Qing Dynasty.
The origin of the name is said to be: “Even a monk jumps over the temple wall because of the delicious smell.”
When you smell this scent, even a monk (or a Buddha image that should not move), is required by law to eat only vegetarian food.
The scent spread to an adjacent Buddhist monastery, where the monks meditated. Although the monks may not eat vegetarian food, one of the monks is tempted to jump over the wall.
The food name is an allusion to the dish’s ability to entice the vegetarian Buddhist monks from their temples to partake in the meat-based dish and implies that even the vegetarian Gautama Buddha would try to jump over a wall to sample it.
The local Buddhist sect started a series of protests because it considered it blasphemy in its interpretation. However, the exclusive reputation of this speciality was not damaged in any way, and on the contrary, the media-fueled negative advertising helped her to become more familiar with the local culinary scene.
I’m a strict vegan. I wouldn’t be using the same justify but instead recreating this delicious soup the vegan way.
Mainly using beans, mushrooms and rice as the substitute for fish, meat and poultry.
Soup is a pot of healthy Chinese delicacies simmered until fall-apart tender. It’s the most nourishing soup you’ll ever have for such a simple recipe. Find out how to make a traditional soup in the comfort of your home. It’s very easy, so please try it.
2 cups Mung beans (Adzuki beans, red lentils)
2 bowls of cooked glutinous rice
1 bowl of cooked Jasmine rice
1 pound potato, peeled and chopped fine
2 chopped garlic cloves
1 smaller onion (finely chopped)
1 cup vegetable oil
2 bay leaves
extra hot chilli
Mung beans are soaked in water for 3 hours before cooking – like all other legumes. Cook for 45 minutes. In the pot heat the olive oil and cut the onions and garlic put them into the pot and sauté briefly until translucent.
In a large pot, put in Mung beans, the cooked glutinous and the cooked Jasmine rice, chopped potato, carrot, bay leaves, broth, pepper and salt (extra hot chilli, Garam Masala, Roman cumin, sumac).
Add coconut milk and mix well. Put in enough boiling water to cover this mixture, cover the pot, and simmer for one or two hours. Then serve with any garnish on top of each bowl.
Mung beans soup can be found (here)
Red lentils help to regulate water and tonify Qi. Tropism – kidney, heart, stomach, spleen. Effects: clears dampness, resolves water accumulations
Mung beans – cold nature, sweet taste. Tropism – heart, stomach. Effects: Purifies summer heat, removes moisture, removes toxicity
Adzuki beans – sweet, sour and neutral; heart and small intestine meridians entered. Induce diuresis and alleviate oedema, remove toxins and drain pus, excrete dampness and alleviate jaundice. Effects: Oedema, downward flow of damp turbidity to the foot, dysentery, carbuncle, abscess and swelling, jaundice
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