Egg Manchurian Soup
Crispy fried egg balls floating in a hot, sour, and savory Indo-Chinese broth. This comforting soup is a creative twist on the classic Egg Manchurian, perfect for a chilly evening or as a hearty appetizer.
For 4 servings
Prepare the Hard-Boiled Eggs
- Place 6 eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
- Once boiling, reduce heat to a simmer and cook for 10 minutes for firm yolks.
- Immediately transfer the eggs to an ice bath to stop the cooking process. Let them cool for 5 minutes.
- Peel the eggs and slice each one in half lengthwise. Set aside.
Make the Batter and Fry the Eggs
- In a mixing bowl, whisk together maida, 3 tbsp cornflour, ginger-garlic paste, 0.5 tsp black pepper, and 0.25 tsp salt.
- Gradually add about 60 ml of water, whisking until you have a smooth, thick batter, similar to pancake batter.
- Heat 2 cups of vegetable oil in a kadai or deep pan over medium-high heat until it reaches about 180°C (350°F).
- Dip each egg half into the batter, ensuring it's fully coated, and carefully slide it into the hot oil.
- Fry in batches for 3-4 minutes, turning occasionally, until golden brown and crisp.
- Remove with a slotted spoon and drain on a wire rack or paper towels.
Sauté the Aromatics and Vegetables
- In a large pot or wok, heat 1 tbsp of sesame oil over high heat.
- Add the chopped ginger, garlic, and slit green chillies. Stir-fry for 30 seconds until fragrant.
- Add the chopped onion and sauté for 1-2 minutes until it becomes translucent.
- Toss in the chopped carrot and shredded cabbage. Stir-fry for another 2 minutes until they are slightly tender but still crisp.
Build and Thicken the Soup
- Stir in the soy sauce, red chilli sauce, white vinegar, sugar, remaining 0.5 tsp black pepper, and 1 tsp salt. Cook for 1 minute to meld the flavors.
- Pour in the vegetable broth and bring the mixture to a vigorous boil.
- In a small bowl, whisk the remaining 2 tbsp of cornflour with 4 tbsp of cold water to create a smooth slurry.
- While stirring the soup continuously, slowly pour in the cornflour slurry. This will prevent lumps from forming.
- Reduce the heat and let the soup simmer for 3-4 minutes until it has slightly thickened.
Assemble and Serve
- Taste the soup and adjust seasoning if necessary. You may want more soy sauce for saltiness, vinegar for tang, or chilli sauce for heat.
- Turn off the heat. Just before serving, gently add the crispy fried egg balls to the hot soup.
- Garnish generously with chopped spring onion greens.
- Ladle into bowls and serve immediately to enjoy the contrast between the crispy eggs and the savory broth.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispy egg balls, you can double-coat them. Dip in batter, then in dry cornflour, and then back into the batter before frying.
- 2Add the fried egg balls to the soup just before serving to maintain their crispy texture.
- 3Using a high-quality, flavorful vegetable or chicken broth will significantly elevate the taste of the soup.
- 4For a richer flavor, add a teaspoon of dark soy sauce along with the light soy sauce.
- 5A splash of toasted sesame oil at the end can add a wonderful nutty aroma to the soup.
- 6Ensure your wok or pan is very hot when stir-frying the vegetables to get that characteristic 'wok hei' flavor.
Adapt it for your goals.
Spicier Version
Increase the amount of red chilli sauce or add a teaspoon of Sriracha. You can also add finely chopped red chillies along with the green chillies.
Vegetable LoadedVegetable-Loaded
Add other finely chopped vegetables like bell peppers (capsicum), mushrooms, baby corn, or broccoli to the soup base for extra nutrition and texture.
Chicken/Shrimp VersionChicken/Shrimp Version
Add small pieces of cooked chicken or shrimp to the soup along with the vegetables for a non-vegetarian variation.
Gluten FreeGluten-Free
Replace maida with rice flour or a gluten-free all-purpose flour blend. Use tamari instead of soy sauce to make the recipe gluten-free.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Rich in Vitamins and Minerals
This soup contains various vegetables like carrots, cabbage, and onions, which contribute essential vitamins like Vitamin A and C, as well as minerals and dietary fiber.
Comforting and Hydrating
As a warm, broth-based soup, it helps in hydrating the body and provides a comforting warmth, making it an excellent choice during colder weather or when feeling under the weather.
Frequently asked questions
This soup is moderately healthy. It's a good source of protein from eggs and contains vitamins from vegetables. However, the egg balls are deep-fried, which adds significant calories and fat. To make it healthier, you can pan-fry or air-fry the battered eggs instead of deep-frying.