Best Yin Yang Melon Soup Recipes

YIN-YANG MELON SOUP

Steps:

• In a food processor or blender, puree the green melon with the mint, lime juice and 1 tbsp.
• of the sugar.
• Pour into a pitcher and refrigerate until chilled, about 1 hour.
• Rinse out the blender.
• Add the orange melon, lemon juice and the remaining 1 tbsp.
• of sugar and puree.
• Pour into a pitcher and refrigerate until chilled, about 1 hour.
• At the same time, pour both soups from opposite sides into shallow bowls, taking care to keep them from mixing, and serve.
• The soups can be refrigerated overnight.

YIN YANG SOUP

Steps:

• Tomato Soup: In a saucepan, heat oil. Sweat onions, ginger, garlic, and green onions until glossy, about 1 to 2 minutes. Add lime leaf and lemongrass. Continue to sweat another minute. Add the tomatoes, and tomato paste, and season with salt, pepper, and sugar. Bring to a boil and lower to a simmer. Cook for 10 minutes. Remove the lime leaf and lemongrass. Transfer to a blender, add butter, and chile oil, and process to a puree. Strain through a chinois and chill over a bowl of ice. Reserve.
• To make the Pea Soup: In a saucepan, heat oil. Sweat onions, ginger, garlic, and green onions until glossy, about 1 to 2 minutes. Add Thai basil and coconut milk. Bring to a boil, lower to a simmer, and add peas. Season with salt, pepper, and sugar. Simmer for 5 minutes. Remove Thai basil. Transfer to a blender, add butter, and process to a puree. Strain through a chinois and chill over a bowl of ice.
• To prepare the Lobster Salad: In a bowl, combine the lobster meat, mango, and Thai basil. Add 1/4 cup of Asian vinaigrette and season with salt and pepper. Chill until ready to serve.
• To serve: Place a 2-inch mold ring in center of soup plate. Spoon the lobster salad inside the ring. Press to mold. Ladle the soups on each side of ring. Decorate soup by placing a spoonful of contrasting soups over plated soups. In a bowl, mix the herbs and micro greens with Asian Vinaigrette. Season with salt and pepper. Top lobster salad with micro green mixture and a slice of fried lotus root. Carefully remove ring. Serve immediately.
• In a small bowl, whisk together the vinegar, sesame oil, peanut oil, soy sauce, and lemon juice. Season, to taste, with salt and pepper. Reserve until ready to use.

WINTER MELON SOUP WITH BARLEY AND GOJI BERRIES

Steps:

• Wash the barley and soak for about 1 hour.
• Wash goji and soak for 20 minutes.
• Parboil the pork ribs with the ginger, trim off any excess fats.
• Cut and clean the melon.
• Bring the 1000ml water to the boil, add the pork ribs, melon pieces, barley and the goji.
• Bring the water and ingredients back to the boil, then lower to a simmer.
• Simmer for 1 hour.
• Turn off heat and cover pot and let soup stand for 10 minutes.
• Serve.

WINTER MELON SOUP

Steps:

• clean winter melon.
• add all ingredients to pot and simmer for about 20 min, until melon is tender.
• season to taste.
• garnish and serve hot.

COLD MELON SOUP

Steps:

• In a blender container, combine honeydew, lime juice, and honey. Blend until smooth. Pour into a bowl and add yogurt.
• Beat with a fork or wire whisk until blended.
• Chill several hours.
• Serve cold.
• Whisk before serving and garnish each bowl with a few melon balls.
• NOTE: chilling time not included with prep time.

TWO-TONE MELON SOUP

Steps:

• Slice, deseed & peel melons, then cut them into chunks, placing each melon in separate bowls.
• In a blender puree cantaloupe, then pour back into its bowl.
• Repeat for the honeydew, keeping each pureed melon separate.
• Stir 2 to 4 teaspoons of lime juice into each puree.
• Refrigerate until well chilled, at least 4 hours, but no longer than 24 hours.
• To serve, pour some of each puree into a separate measuring cup, then SIMULTANEOUSLY pour each measured amount into opposite sides of the same wide soup bowl. DO NOT MIX.
• If desired, add a little yogurt to center of each bowl & swirl it a little between the two purees!

CHINESE MELON SOUP (DONG GWAH JONG)

Steps:

• For fancy presentation - remove top of melon.
• Scoop out melon and seeds, reserving 3 cups melon balls.
• Scallop edge of melon.
• In a large pan, heat stock, bamboo, mushrooms, ham, chicken, ginger, sugar, salt, and pepper and bring to a boil.
• Reduce the heat to low, half cover the pan, and simmer for 15-20 minutes.
• Just before serving add reserved melon balls and pour soup into the melon shell.
• Sprinkle with almonds and serve immediately.

YELLOW-AND-RED-PEPPER YIN-YANG SOUP

Steps:

• In a small saucepan, combine the yellow peppers, cumin, 1 pinch of the sugar and 2 cups of the stock. In another small saucepan, combine the red peppers, chipotle, remaining pinch sugar and remaining 2 cups stock. Place both pans over medium heat, bring to a boil, reduce the heat and simmer, uncovered, until the peppers are very tender, about 25 minutes. Remove both pans from the heat and allow to cool.
• Transfer the yellow-pepper mixture to a blender and blend until smooth. Strain through a fine-mesh sieve back into the pan, pressing the solids with the back of a spoon to extract as much liquid as possible. Discard the solids. Repeat the process with red-pepper mixture.
• Place both pans over medium-low heat and stir 1/2 cup cream into each saucepan. Season to taste with salt and pepper; do not boil.
• Warm 6 wide soup bowls. Using 4 layers of aluminum foil, fashion a divider that will fit securely in bowls, dividing each in half. Place divider in one bowl. Pour 1/2 cup yellow soup into a cup with a spout. Pour 1/2 cup red soup into another cup with a spout. Simultaneously pour each soup into separate halves of bowl. Carefully remove divider. Garnish yellow half of the soup with 1/2 teaspoon red caviar (or brunoise of red pepper). Garnish red half with 1/2 teaspoon sevruga caviar (or brunoise of yellow pepper). Sprinkle with chives. Repeat with all bowls and serve.

YIN & YANG

Steps:

• Place salty side of ritz cracker down.
• Cover the other side with cool whip.
• Try to put it all in your mouth at one time.