Vegetarian Manchow Soup The Curry Mommy

This popular Indian Chinese soup consists of finely chopped vegetables, soy sauce, cabbage, and crispy fried noodles. It is perfect for gloomy days when served with my Vegan Momo’s Recipe. Serve it with my favorite street style paneer chili and fried rice for a complete meal.

Ingredients

Feel free to add other vegetables to make the vegetarian soup even heartier. My favorites additions include mushrooms, cauliflower, and onions

oil, water, salt, black and white peppergingergarlicbroccolicabbagebaby cornvegetable stocksoy saucechili sauce corn starch spring onionscrispy noodles for a topping (thick or thin)

Step by Step Instructions

Saute ginger and garlic in a little bit of oil Cook for just a few seconds until the raw flavors have toned down Add the chopped vegetables. Feel free to add vegetables you like such as broccoli, cabbage, mushrooms, peas, etc. Traditionally, the ones listed in the recipe card are used. Cut garlic and ginger into small chunks or long thin strips. Add them to the pot with the vegetables and cook for a few seconds keeping them a bit al dente. Pour in the vegetable stock, chili sauce, and peppers. Let it simmer and then add the corn starch mixture. Tip: Serve the vegetarian Indo-Chinese soup warm with shredded cabbage and crispy noodles on top.