Yin-yang Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Sweet corn kernals,
3 cup: Water,
1/2 tsp: Salt,
1/2 cup: Chopped fresh spinach,
1/2 cup: Cornstarch,
1 tsp: Vegetable oil,
Directions:
Try your hand at swirling two colorful purees into this universal
symbol!
DIRECTIONS: =========== 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.
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.
In a separate bowl, mix cornstarch with 1 cup water until blended.
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.
Clean pan and heat remaining 1/2 teaspoon oil over medium heat. Add
spinach puree and stir. Mix in remaining half of cornstarch mixture.
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
Source from luhu.jp
symbol!
DIRECTIONS: =========== 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.
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.
In a separate bowl, mix cornstarch with 1 cup water until blended.
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.
Clean pan and heat remaining 1/2 teaspoon oil over medium heat. Add
spinach puree and stir. Mix in remaining half of cornstarch mixture.
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
Source from luhu.jp