Manchow Soup
Vegetarian Manchow Soup is a hot and spicy Indo-Chinese soup made with mixed vegetables, garlic, ginger, and soy sauce. It has a bold flavor profile and a slightly thick consistency. This Manchow soup recipe is easy to make and comes together quickly. It’s popular in India and is commonly served as a starter or with Indo-Chinese meals.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 1 tbsp sesame oil (or any other oil)
- 1/2 to 1 teaspoon red chilies (- fresh and finely chopped or 1 to 2 green chillies or fresh red chillies.)
- 1 tsp ginger (- finely chopped )
- 1 tsp garlic (- finely chopped)
- 1/4 cup onions (- finely chopped or 1/4 cup spring onion whites)
- 1/4 to 1/3 cup button mushrooms (- sliced or chopped)
- 1/4 cup french beans (- finely chopped)
- 1/4 cup cabbage (- shredded)
- 1/4 cup carrots (- grated or finely chopped)
- 1/4 cup capsicum (- finely chopped, (green bell pepper))
- 1 tsp celery (finely chopped, optional)
- 1/4 tsp black pepper powder ( or white pepper powder, add as required)
- 2 tsp soy sauce (or add as required)
- 3 cup water (or Veg Stock)
- 2 tbsp cornstarch ((corn flour) dissolved in 2 tablespoons water)
- 1/2 tsp rice vinegar (or regular white vinegar, optional)
- 2 tsp coriander leaves (- finely chopped, (cilantro) or 1 to 2 tablespoons spring onion greens, for garnish, optional)
- salt (as required)
- 1/3 cup noodles (- cooked)
- 1 tsp cornstarch (- for coating noodles)
- oil (for deep frying, as required)
Instructions
- 1
First rinse and chop all the veggies, mushrooms and keep aside.
- 2
Heat oil in a wok or pan and add the chopped fresh red chilies, garlic and ginger.
- 3
On low heat, sauté for 8 to 10 seconds and then add chopped onions or spring onions. Sauté again for a minute.
- 4
Now add finely chopped french beans and chopped mushrooms.
- 5
Stir fry on a medium to high heat till the mushrooms get lightly browned from the edges.
- 6
Then add grated carrots, shredded cabbage, finely chopped capsicum/bell pepper and celery.
- 7
Stir fry on a medium to high heat for 3 to 4 minutes.
- 8
Once the veggies are stir fried for 3 to 4 minutes, then add soy sauce and black pepper. Stir to mix.
- 9
Now add water or veg stock.
- 10
Season with salt. Let the soup to come to a simmer on a medium heat. Keep a check on the amount of salt as soy sauce already has salt.
- 11
Meanwhile. Make a smooth slurry or paste of the cornstarch with water.
- 12
Reduce the heat to a low and add the cornstarch slurry or paste to the soup.
- 13
Mix very well and let the soup thicken by simmering on medium-low to medium heat.
- 14
Lastly add rice vinegar or regular vinegar. Turn off the heat.
- 15
Stir and check the taste of soup. Add more seasonings like salt, black pepper or soy sauce or vinegar if needed.
- 16
This is an optional step. In the meantime, if you have cooked noodles, first coat them with 1 teaspoon of cornstarch evenly.
- 17
Then add them to medium hot oil for frying.
- 18
Fry the noodles till they are crisp. Drain the fried noodles on kitchen paper towels.
- 19
Stir and serve Manchow Soup hot topped with the fried noodles.
- 20
You can also mix chopped coriander leaves towards the end or serve Veg Manchow Soup garnished with cilantro. Instead of coriander leaves, garnish with spring onion greens.