Vegan/Vegetarian Healthy Manchow Soup - Indo Chinese
Safira
Vegan/Vegetarian Healthy Manchow Soup - Indo Chinese - A fragrant, light fusion vegetarian soup that will be ready in 25 minutes.
Prep Time 5 minutes mins
Cook Time 19 minutes mins
Total Time 24 minutes mins
Course Dinner, Lunch
Cuisine Chinese, Fusion, Indian, Indo Chinese
Servings 4
Calories 263 kcal
- 200 g Noodles (Egg or any other) Boil according to instructions and set aside. Adjust quantity according to your taste.
- 1 tbsp Sesame Oil
- 1 Red Onion diced
- 4 - 6 Garlic Cloves crushed
- 1.5 inch Ginger crushed
- 2 Green Chillies chopped finely
- 1 Red Pepper cut into strips
- 2 Carrots cut into strips
- 120 g Green Beans cut into small pieces
- 150 g Mushrooms sliced
- 75 g Frozen Corn Kernels
- 1/4 tsp Black Pepper
- 1.5 tbsp Soy Sauce
- 750 ml Vegetable Stock
- 1/2 tsp Rice Vinegar
- 2 tbsp Corn flour dissolved in a little water Optional
- 2 Spring Onions chopped fine
Heat the oil in a pan, add garlic, ginger and green chilli and saute on medium heat for 1 minute before adding the onions.
Cook onions till lightly golden. Around 4 minutes.
Add the vegetables and black pepper and saute for 2 minutes.
Add the soy sauce and cook for 2 minutes before pouring in the stock and rice vinegar. Bring to the boil and simmer for 5 minutes.
Gradually add the cornflour paste and continuously stir to incorporate.
Simmer for 5 minutes, stir in the noodles and garnish with spring onions.
You can fry the noodles after they have been boiled and left to dry out. They add a crunch to the soup but the recipe isn't as healthy.
Calories: 263kcal
Keyword Indian, Indo Chinese, Noodles, Vegan Manchurian, Vegetarian Manchurian