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Vegan/Vegetarian Healthy Manchow Soup - Indo Chinese

Vegan/Vegetarian Healthy Manchow Soup - Indo Chinese - A fragrant, light fusion vegetarian soup that will be ready in 25 minutes.

Course Dinner, Lunch
Cuisine Chinese, Fusion, Indian, Indo Chinese
Keyword Indian, Indo Chinese, Noodles, Vegan Manchurian, Vegetarian Manchurian
Prep Time 5 minutes
Cook Time 19 minutes
Total Time 24 minutes
Servings 4
Calories 263 kcal
Author Safira


  • 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


  1. Heat the oil in a pan, add garlic, ginger and green chilli and saute on medium heat for 1 minute before adding the onions.

  2. Cook onions till lightly golden. Around 4 minutes.

  3. Add the vegetables and black pepper and saute for 2 minutes. 

  4. 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. 

  5. Gradually add the cornflour paste and continuously stir to incorporate.

  6. Simmer for 5 minutes, stir in the noodles and garnish with spring onions. 

Recipe Notes

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. 


Nutrition Facts
Vegan/Vegetarian Healthy Manchow Soup - Indo Chinese
Amount Per Serving
Calories 263
* Percent Daily Values are based on a 2000 calorie diet.