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A popular Indo-Chinese soup packed with finely chopped vegetables, ginger, and garlic. This spicy and savory soup is served hot, garnished with crispy fried noodles for a delightful crunch.
Prepare Crispy Noodles
Sauté Aromatics and Vegetables
A popular Indo-Chinese soup packed with finely chopped vegetables, ginger, and garlic. This spicy and savory soup is served hot, garnished with crispy fried noodles for a delightful crunch.
This indo_chinese recipe takes 35 minutes to prepare and yields 4 servings. At 363.74 calories per serving with 7.19g of protein, it's a beginner-friendly recipe perfect for appetizer or dinner or lunch.
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Build the Soup Base
Thicken and Finish the Soup
Garnish and Serve
Add 150g of cubed firm tofu or paneer along with the vegetables for a more substantial soup.
Include 1 cup of sliced shiitake or button mushrooms for an umami flavor boost. Sauté them with the other vegetables.
Use gluten-free noodles (like rice vermicelli) for frying and substitute soy sauce with tamari or gluten-free soy sauce.
Add 1/2 teaspoon of Sriracha or increase the amount of green chilies and red chili sauce to your preference.
Packed with a variety of vegetables like carrots, cabbage, beans, and capsicum, this soup provides essential vitamins, minerals, and dietary fiber.
The inclusion of fresh ginger and garlic, known for their anti-inflammatory and antimicrobial properties, can help boost the immune system.
The hot and spicy nature of the soup makes it a perfect comfort food, especially during colder weather. It can also help in clearing nasal congestion.
One serving of Veg Manchow Soup contains approximately 350-380 calories. The majority of the calories come from the deep-fried noodles and the oils used in cooking.
Veg Manchow Soup is packed with vegetables, providing vitamins and fiber. However, it can be high in sodium due to sauces and high in fat due to the fried noodles. To make it healthier, you can bake or air-fry the noodles and use low-sodium soy sauce.
Absolutely! The soup is delicious on its own without the crispy noodle topping. It will be a lighter version, often referred to as 'Vegetable Hot and Sour Soup' or a simple 'Indo-Chinese Vegetable Soup'.
To make it gluten-free, use tamari instead of soy sauce, ensure your chili sauce is gluten-free, and use rice noodles or other gluten-free noodles for the crispy topping.
Store the soup and the crispy noodles in separate airtight containers in the refrigerator. The soup will last for up to 2-3 days. Reheat the soup on the stovetop and top with the noodles just before serving. The noodles may lose some crispness but will still be enjoyable.
This recipe goes great with these complete meals
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