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    The Curry Mommy » Asian

    Vegetarian Manchow Soup

    Published: Sep 24, 2018 · Modified: Mar 10, 2022 by The Curry Mommy · This post may contain affiliate links · Leave a Comment

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    Jump to Recipe

    Restaurant Style Vegetarian Manchow Soup is a spicy vegetable-based Indo-Chinese Soup

    This popular Indian Chinese soup consists of finely chopped vegetables, soy sauce, cabbage, and crispy fried noodles. It is perfect for gloomy days when served with my Vegan Momo's Recipe.

    Manchow Soup

    Serve it with my favorite street style paneer chili and fried rice for a complete meal.


    Jump to:
    • Ingredients
    • Step by Step Instructions
    • FAQ
    • Pair it with...
    • Top Tips
    • 📖 Recipe
    • 💬 Community

    Ingredients

    Feel free to add other vegetables to make the vegetarian soup even heartier. My favorites additions include mushrooms, cauliflower, and onions

    • oil, water, salt, black and white pepper
    • ginger
    • garlic
    • broccoli
    • cabbage
    • baby corn
    • vegetable stock
    • soy sauce
    • chili sauce
    • corn starch
    • spring onions
    • crispy noodles for a topping (thick or thin)

    Step by Step Instructions

    Saute ginger and garlic in a little bit of oil

    ginger and garlic

    Cook for just a few seconds until the raw flavors have toned down

    ginger and garlic

    Add the chopped vegetables. Feel free to add vegetables you like such as broccoli, cabbage, mushrooms, peas, etc. Traditionally, the ones listed in the recipe card are used.

    manchow soup

    Cut garlic and ginger into small chunks or long thin strips.

    ginger and garlic

    Add them to the pot with the vegetables and cook for a few seconds keeping them a bit al dente.

    manchow soup saute vegetables indo chinese recipe

    Pour in the vegetable stock, chili sauce, and peppers. Let it simmer and then add the corn starch mixture.

    manchow soup indo chinese recipe

    Tip: Serve the vegetarian Indo-Chinese soup warm with shredded cabbage and crispy noodles on top.

    veg manchow soup indian chinese indo chinese soup with step by step photo instructions recipe

    FAQ

    Indo Chinese Manchow Soup vs Indo Chinese Hot and Sour Soup

    The two soups are very similar in ingredients, but one is heavier on vegetables than the other and another is a bit sour due to vinegar.

    Is Manchow Soup Healthy?

    If you make it at home from scratch using clean ingredients, then it can definitely be considered healthy. I like to use fresh ingredients and low sodium broths to assure my family gets all of the flavor and the most nutrition.

    Is Manchow Soup Spicy?

    Only if you want it to be! Control the ingredients to the best of your ability that meet your tastebuds. Use less garlic and ginger if you are sensitive to strong spices like garam masala. Otherwise, this dish can be very kid-friendly.

    Pair it with...

    Check out my other Indo-Chinese recipes

    1. Easy Indo Chinese Chicken Curry with Onions
    2. Dhaba Style Paneer Chili (Indo-Chinese)
    3. Momo Chutney Recipe
    4. Vegan Momos with Chutney

    Top Tips

    1. Serve with fresh shredded cabbage on top
    2. Crushed red pepper can be used as a spicy topping
    3. Add my momos to the soup for dumpling soup


    📖 Recipe

    vegetarian spicy manchow soup recipe in a bowl with crispy noodles

    Manchow Soup

    The Curry Mommy
    A spicy vegetarian Indo-Chinese soup that is vegetable based. It pairs perfectly with other Indo-Chinese recipes such as paneer chili and momos.
    5 from 2 votes
    Pin Recipe Print Recipe
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 20 minutes mins
    Course Appetizer
    Cuisine Chinese, Indian
    Servings 4
    Calories 44 kcal

    Ingredients
      

    • oil
    • 1 tablespoon grated ginger (more or less)
    • 1 tablespoon grated garlic (more or less)
    • 1 cup finely chopped broccoli, cabbage, and baby corn
    • ½ teaspoon diced garlic (optional)
    • ½ teaspoon diced ginger (optional)
    • 4 cups vegetable stock
    • ½ teaspoon black pepper
    • ½ teaspoon white pepper powder
    • 1 tablespoon soy sauce
    • 1 teaspoon chili sauce (optional)
    • salt (add after tasting)
    • 2 tablespoon corn starch dissolved in 2 tablespoon of water

    GARNISHMENTS

    • chopped green onions
    • fried rice noodles
    • finely shredded cabbage

    Instructions
     

    • Heat oil in a sauce pan and saute the grated ginger and garlic for about 20-30 seconds.
    • Add the chopped vegetables and cook until translucent. Once the vegetables have cooked, add the diced garlic and ginger (both optional). Cook for about 1 minute.
    • Add vegetable stock, soy sauce, chili sauce (optional), white pepper powder, and black pepper. Cook until it reaches a simmer and let it cook for about 2-3 minutes. 
    • Slowly pour the corn starch mixture into the pot and stir. Continue to cook for a few minutes.
    • Garnish with green onions. Serve with finely shredded cabbage and fried rice noodles. 

    Nutrition

    Serving: 1.25cupCalories: 44kcalCarbohydrates: 9gProtein: 1gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 2mgSodium: 866mgFiber: 0.5gSugar: 4gVitamin A: 7IUVitamin C: 20mgCalcium: 11mgIron: 0.25mg
    Tried this recipe?Share your photo and tag @TheCurryMommy or #thecurrymommy!
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