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.
Serve it with my favorite street style paneer chili and fried rice for a complete meal.
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
- 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
Cook for just a few seconds until the raw flavors have toned down
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.
Cut garlic and ginger into small chunks or long thin strips.
Add them to the pot with the vegetables and cook for a few seconds keeping them a bit al dente.
Pour in the vegetable stock, chili sauce, and peppers. Let it simmer and then add the corn starch mixture.
Tip: Serve the vegetarian Indo-Chinese soup warm with shredded cabbage and crispy noodles on top.
Pair it with...
Check out my other Indo-Chinese recipes
- Easy Indo Chinese Chicken Curry with Onions
- Dhaba Style Paneer Chili (Indo-Chinese)
- Momo Chutney Recipe
- Vegan Momos with Chutney
- Serve with fresh shredded cabbage on top
- Crushed red pepper can be used as a spicy topping
- Add my momos to the soup for dumpling soup
- 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
- chopped green onions
- fried rice noodles
- finely shredded cabbage
- 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.
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.
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.
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.