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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
Make the Batter and Fry the Eggs
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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.
This indo_chinese recipe takes 45 minutes to prepare and yields 4 servings. At 375.16 calories per serving with 12.69g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer or soup.
Sauté the Aromatics and Vegetables
Build and Thicken the Soup
Assemble and Serve
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.
Add other finely chopped vegetables like bell peppers (capsicum), mushrooms, baby corn, or broccoli to the soup base for extra nutrition and texture.
Add small pieces of cooked chicken or shrimp to the soup along with the vegetables for a non-vegetarian variation.
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.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
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.
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.
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.
One serving of Egg Manchurian Soup (approximately 1.5 cups) contains around 330-360 calories. The exact number can vary based on the amount of oil absorbed during frying and the specific sauces used.
Yes, you can fry the egg balls a few hours in advance. Store them at room temperature. To regain their crispiness, you can reheat them in an air fryer or a hot oven for 5-7 minutes before adding them to the soup.
This soup is hearty enough to be a light meal on its own. For a more substantial meal, you can serve it with a side of vegetable fried rice, hakka noodles, or steamed jasmine rice.
If the soup is too thin, you can thicken it by adding a little more cornflour slurry and simmering for a few minutes. If it's too thick, simply stir in some hot water or vegetable broth until it reaches your desired consistency.