Keto Veg Manchow Soup
clear broth with shredded veg and crispy garnish
- Time
- 20 min
- Serves
- 2
- Calories
- 100 kcal
- Protein
- 4 g
About this recipe
Manchow soup is the Indo-Chinese starter that opens every takeout meal—light, tangy, and built entirely on aromatic broth rather than cream or starch. This keto version skips the crispy noodles (which don't belong in low-carb anyway) and doubles down on the shredded vegetables instead, giving you textural contrast without the carb load. The broth itself is the star, built from quality vegetable stock and layered with garlic, ginger, soy, and vinegar.
The secret to great Manchow is the balance between hot, sour, and umami—too much of any one throws it off balance. Start with less vinegar and adjust to taste; some broths are naturally more acidic than others. The chilli flakes and fresh green chillies provide different types of heat, and you can tune either up or down depending on tolerance. Don't over-simmer the vegetables; they should maintain a slight bite, not become mushy.
Make the broth base up to 2 days ahead and store in the fridge; when ready to serve, bring it to a simmer and add the shredded vegetables fresh so they stay crisp. This soup is deeply restorative without being heavy—perfect for a light keto lunch or as a starter before a larger meal.
Ingredients
Quantities for 2 servings.
Method
- 1Heat a pot and add minced garlic and ginger; fry briefly until aromatic, about 30 seconds.
- 2Pour vegetable broth and bring to a simmer; add shredded cabbage, carrot, and mushroom slices.
- 3Simmer for 5 minutes until vegetables soften slightly, then add soy sauce, rice vinegar, and red chilli flakes.
- 4Simmer for another 3 minutes, taste and adjust seasoning; stir in sesame oil at the end.
- 5Ladle into bowls, top with sliced green chillies, spring onion, and black pepper; serve hot.
