Yin-Yang Soup Recipe

Try your hand at swirling two colorful purees into this universal symbol!

Step 1

Place corn in a blender with 1 cup water and 1/4 teaspoon salt. Blend until smooth, remove mixture to a bowl and set aside.

Step 2

Place spinach in a blender with 1 cup water and remaining 1/4 teaspoon salt. Blend until smooth, remove mixture to a second bowl and set aside.

Step 3

In a separate bowl, mix cornstarch with 1 cup water until blended.

Step 4

Heat 1/2 tsp. oil in a saucepan over medium heat. Add corn puress. Add half of cornstarch mixture, stirring until smooth. Then empty contents into a large 2-quart serving bowl.

Step 5

Clean pan and heat remaining 1/2 teaspoon oil over medium heat. Add spinach puree and stir. Mix in remaining half of cornstarch mixture.

Step 6

Pour spinach mixture into corn mixture and swirl to create desired design. (Each vegetable puree will hold its shape). Serve warm.

Per cup: 174 cal, 3 g prot, 323 mg sod, 38 g carb, 2 g fat, 0 mg chol, 37 mg calcium

Source: Chef George Tang of Harmony Vegetarian Restaurant Recipe published in: Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias

Things You'll Need

  • 2c Sweet corn kernals
  • 3c Water
  • 1/2ts Salt
  • 1/2c Chopped fresh spinach
  • 1/2c Cornstarch
  • 1ts Vegetable oil

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