Vegetable Manchow Soup

Vegetable Manchow Soup is a flavorful and spicy Indo-Chinese soup that combines a variety of vegetables with aromatic spices, perfect for warming up on a chilly evening. This hearty dish is garnished with crispy noodles, making it both a comforting and satisfying meal.

Ingredients

• Vegetable oil - 2 tablespoons
• Garlic - 4 cloves, minced
• Ginger - 1 inch, grated
• Onion - 1 medium, finely chopped
• Carrot - 1 medium, finely chopped
• Capsicum (bell pepper) - 1 medium, finely chopped
• Cabbage - 1 cup, finely shredded
• Spring onions - 2, chopped
• Green chili - 1, finely chopped (adjust to taste)
• Soy sauce - 2 tablespoons
• Vinegar - 1 tablespoon
• Vegetable broth - 4 cups
• Cornstarch - 1 tablespoon
• Water - 2 tablespoons (for slurry)
• Salt - to taste
• Black pepper - to taste
• Crispy noodles - for garnish
• Fresh coriander leaves - for garnish

Steps

1. Heat vegetable oil in a large pot over medium heat.
2. Add minced garlic and grated ginger, sauté for 1-2 minutes until fragrant.
3. Add chopped onions and cook until translucent, about 3-4 minutes.
4. Stir in the chopped carrots, capsicum, cabbage, and green chili; sauté for another 5 minutes until the vegetables are slightly tender.
5. Pour in the vegetable broth, soy sauce, and vinegar; bring the mixture to a boil.
6. Reduce heat and let it simmer for 10 minutes, allowing the flavors to meld.
7. In a small bowl, mix cornstarch with water to make a slurry; add this to the soup to thicken it slightly, stirring continuously.
8. Season with salt and black pepper to taste, and simmer for an additional 2 minutes.
9. Serve hot, garnished with crispy noodles and fresh coriander leaves.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• May aid digestion due to the inclusion of ginger and garlic.

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