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A light and comforting soup packed with fresh, crunchy vegetables in a savory, aromatic broth. This Indo-Chinese classic is perfect as a starter or a light meal, ready in under 30 minutes.
For 4 servings
Heat sesame oil in a large pot or Dutch oven over medium heat. Once warm, add the finely chopped ginger, garlic, and spring onion whites. Sauté for 1-2 minutes until they become aromatic but do not brown.
Add the finely chopped carrots and french beans to the pot. Stir-fry for 2-3 minutes to soften them slightly while retaining their crunch.
Add the shredded cabbage and sweet corn kernels. Continue to stir-fry for another 1-2 minutes until the cabbage begins to wilt.
Pour in the vegetable broth and increase the heat to high. Bring the soup to a rolling boil.
Once boiling, reduce the heat to medium-low to maintain a steady simmer. Add the soy sauce, rice vinegar, salt, and white pepper powder. Stir well to combine all the seasonings.
Allow the soup to simmer for 5-7 minutes. This step is crucial for the flavors to meld together and for the vegetables to cook through while remaining tender-crisp.
Turn off the heat. Stir in the freshly chopped spring onion greens. Taste and adjust seasoning if necessary. Ladle the hot soup into bowls and serve immediately.
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A light and comforting soup packed with fresh, crunchy vegetables in a savory, aromatic broth. This Indo-Chinese classic is perfect as a starter or a light meal, ready in under 30 minutes.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 96.72 calories per serving with 3.21g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or snack or appetizer.
Add 1/2 cup of cubed firm tofu or paneer along with the broth in step 4 for a more filling soup.
Add 1 cup of sliced button or shiitake mushrooms along with the carrots and beans in step 2.
Double the amount of garlic and add 1-2 finely chopped green chilies along with the ginger and garlic in step 1.
Add a portion of pre-cooked hakka noodles or ramen noodles to each bowl before ladling the hot soup over them.
With a broth base and high water content from vegetables, this soup is an excellent way to stay hydrated. It's light on the stomach and easy to digest.
Loaded with a variety of vegetables like carrots, beans, and cabbage, this soup provides essential vitamins (A, C, K) and minerals that support overall health.
The inclusion of garlic and ginger, known for their anti-inflammatory and antimicrobial properties, can help strengthen the immune system.
Being low in calories and high in fiber, this soup can help you feel full and satisfied, making it a perfect addition to a weight-loss or weight-management diet.
Yes, it is very healthy. It's low in calories and fat, packed with vitamins and minerals from the fresh vegetables, and is very hydrating. Using low-sodium broth makes it a heart-healthy choice as well.
One serving of this soup (approximately 1.5 cups) contains about 85-95 calories, making it an excellent choice for a light meal or appetizer, especially for those managing their weight.
Absolutely. To make this soup gluten-free, simply replace the regular soy sauce with tamari or coconut aminos, which are gluten-free alternatives.
Allow the soup to cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop. The vegetables may soften slightly upon reheating.
Yes, feel free to customize it with your favorite vegetables. Finely chopped broccoli, bell peppers, baby corn, mushrooms, or peas are all great additions. Add them according to their cooking time.