Vegetable manchow soup (Indo-chinese manchow soup)

52344254_10155924430226643_932007297641611264_nHot soups bring comforting warmth during the cold winter months and vegetable manchow soup is one of the favorite soups we enjoy. Vegetable manchow soup is a spicy, hot and sour indo-chinese soup loaded with crunchy vegetables flavored with soy sauce and vinegar and thickened with a cornstarch  or arrowroot mixture. Once you have relished the indo-chinese flavors, your palate will crave for more….

This soup is my go to comfort food when i am suffering from stuffy nose or a bad throat infection! All that ginger and garlic almost works like magic potion and the veggies sure fill me up when i am not in the mood to eat anything heavier. This recipe is very easy, basically you can add any veggies that are available in your refrigerator. I usually add carrots, french beans, mushrooms, cabbage, capsicum, spring onions, broccoli, and anything else that is available at the time. I generously add lots of ginger and garlic, which makes the soup come to life!! Now lets make some soup, its an ideal meal in itself!


1/4 cup cabbage finely chopped

1/4 cup carrots finely chopped

1/4 cup bell pepper finely chopped

1/4 cup mushrooms finely chopped

1/4 cup onions finely chopped

3 tbsp green onions (finely chopped)

1 tbsp garlic finely minced

1 tbsp ginger finely minced

2-3 tbsp cilantro finely minced

2-3 jalapeños finely minced

3 cups of vegetable stock or water

2 tbsp of EVOO

2 tsp of soy sauce

1 tsp of vinegar

2 tbsp of cornstarch or arrowroot in 1/4 cup of water – thickener for the soup

1 tsp black pepper

salt to taste


Heat oil in a deep medium size pan. Once hot, add finely chopped onions, ginger, garlic, green chilies. Saute for a minute on high heat. Add all the chopped vegetables for couple of minutes – make sure you don’t overcook because you need little crunch from the vegetables in the soup.

Add 3 cups of vegetable stock or water to the vegetable and bring it to boil. Add all the seasonings and vinegar. Adjust salt, soy sauce, vinegar to get a balance flavor. Stir in corn starch or arrowroot paste to the soup and heat till it thickens. If you want a thicker soup, add more corn starch or arrowroot. Mix well until heated through, garnish with chopped green onions or cilantro and serve piping hot soup by it self or with dumplings. 51682670_10155924432561643_1297882504887271424_n


Spicy japanese eggplant stir-fry

51283423_10155916148081643_8098990160433119232_nSince I am still job hunting, I find some time during the day to cook low carb recipes and to update my blogs. We have some kind of routine down with my kiddo going to school now. Still its amazing how fast time flies by during the day. I do manage to find an hour for my self to go to gym though and been committed. On the other side when it comes to food, I am little laid back LOL. I have cheat days here and there. My goal is to keto adapt most of the regular recipes so I dont keep cooking 2 different meals every meal.

51341508_10155916147991643_8237153795147038720_nSpicy japanese eggplant dish is my all time fav recipe. This dish is so easy and outrageously delicious. It is spicy, sweet and amazingly paired with rice, quinoa, or cauliflower rice. Anytime I am craving asian/thai, this is my to go food at home. My original recipe isnt low carb or keto but I have changed couple of things from my original recipe to make it adaptable to keto diet. I will be sharing both options here, you can make it as your heart desires. Hope you love this dish as much as I do. If you end up making it than please don’t forget to share your experience with me.


2 large japanese eggplant (cut into 1 inch cubes)

1 onion – diced

2-3 thai basil leaves chopped (optional)

2 tbsp coconut oil

2-3 tbsp garlic cloves finely chopped

2-3 tbsp ginger finely chopped

2 tbsp brown sugar (if you are doing keto than add 2 single serving packets of pyure)

2 tbsp sambal oelek (chili garlic sauce)

1 tbsp sriracha sauce

2 tbsp molasses (if you are doing keto than add 1 tbsp of choc zero caramel syrup)

2 tbsp reduced sodium soy sauce

1 tbsp white vinegar

2-3 tbsp crushed red pepper (adjust to your comfort level)

salt to taste

1/2 cup water

scallions – chopped to garnish


Heat 1 tbsp of coconut oil in a pan. Once hot, add chopped eggplant. Add salt and crushed red pepper flakes. Saute over medium heat until tender but not mushy.  Maybe 5-8 minutes.  Set aside in a bowl.

Using the same pan, heat 1 TBS coconut oil & saute the onion with a bit of crushed red pepper. Add garlic, ginger. When the garlic begins to brown add brown sugar (pyure), sriracha, sambal oelek (or chili garlic sauce), molasses (choc zero caramel), soy sauce, white vinegar & water. Add eggplant and mix well.  Simmer over med-low heat for 10-15 minutes.  Stir in some chopped basil (if using). Serve over rice, quinoa, or cauliflower rice. Garnished with additional chopped basil, the scallions.

51100889_10155916148026643_4412771488650756096_nP.S. You will be amazed how delicious this dish is that you end up eating it by itself. Most of the time I end up eating the whole dish by it self without any rice or quinoa. It is quite spicy so adjust the heat to your comfort level.

Vegetable rice vermicelli noodles

51121361_10155903036711643_6111586738193301504_nIn my opinion, recipes must always be quick and easy. You know, the kind of recipes that you can whip up in a jiffy, and that doesn’t even need the use of accurate measurements. Do you love such recipes? Then read on to learn all about this rush hour recipe that also happens to be super delicious. This is my toddlers favorite meal and he can eat this any time of the day. My kiddo is very picky when it comes to vegetables hence I have to make different variety of dishes to squeeze in the veggie servings. When I make this dish for my husband and I, its quite different then when its made for my son. My version has lots of veggies and my kiddos version has 1-2. Today I was making this dish for my kiddo, hence it only has onions, tomatoes and carrots. However, you can add practically any veggies you like. I love adding asparagus, green beans, peas, etc.. go crazy with your choice of veggies.


1-2 cups of rice vermicelli noodles

1 cup shredded carrots

1 cup finely chopped onions

1/2 cup finely chopped tomatoes

salt to taste

1 tsp of ginger paste

1 tsp of garlic paste

1 tsp of chili powder

1 tsp of soy sauce

pinch of sugar

1 tbsp of EVOO


  1. Prepare the vermicelli noodles according to the package directions. Normally soak them in hot boiling water for 3-4 minutes then drain and rinse them under cold water. Set aside.
  2. Heat oil in a pan, once hot add finely chopped onions and tomatoes. Once translucent, add carrots, ginger, garlic, sugar, and salt. Mix well, cook for 3-4 minutes. Add noodles and soy sauce. Mix well and cook until warm throughout. Serve warm.

50792645_10155903036721643_8513722746679590912_nP.S. You can add chopped green chillies and other veggies as you wish. This is my sons fav noodle recipe hence I shared exactly the way he likes it. I like mine with little more heat and lots of veggies (green beans, carrots, onion, tomato, asparagus, bell pepper, broccoli)