Veg Manchow Soup
Veg Manchow Soup is a popular Indo-Chinese soup made with fresh vegetables, noodles, and aromatic spices. This recipe uses no broth, no sauce, no vinegar, and less oil, making it a healthier option. It's vegan, making it suitable for many dietary preferences. The fresh vegetables are a great source of vitamins and minerals, while the noodles add carbohydrates. It's a perfect soup for those who want to eat healthy and stay full for longer periods.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
107 kcal
Protein
2 g
Carbs
18 g
Fat
2 g
Fiber
2 g
Ingredients
Chopped Carrot
0.25 cup (50g)
Cabbage
0.25 cup, chopped (50g)
Chopped Onion
0.5 small cup (50g)
Clove Garlic, Chopped
1 tsp (5g)
Olive Oil
1 tsp (5g)
Chopped Cucumber
0.25 cup (50g)
Plain Water
3 medium cup (750g)
Common salt
0.5 tsp (2.5g)
Chopped Green Chilli
1 tsp (2g)
Ginger, fresh
0.5 tsp grated (1g)
Cumin seeds
0.5 tsp (2.5g)
Red chilli Powder
0.5 tsp (2.5g)
Coriander Powder
0.5 tsp (1g)
Rice Noodles (Raw)
0.25 cup (50g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Instructions
Preparation
Cook the Noodles and keep it aside
Cooking Steps
Heat a non-stick pan or wok over medium heat.
Add finely chopped cabbage, carrot, capsicum, onion, garlic, green chili, grated ginger, cumin seeds, red chili powder, coriander powder, and salt. Sauté for 5-7 minutes until the vegetables are cooked and still have a crunch.
Add 2 cups of water and mix well.
Let it come to a boil, then reduce the heat to low and let it simmer for 5-7 minutes.
Add cooked noodles to the soup and mix well.
Garnish with fresh coriander leaves and serve hot.