Manchow soup is a very popular soup recipe of Indo-chinese cuisine. I love to have this soup during winter days because it provides essential nutrients and keeps our body warm. In every Indian-Chinese restaurant menu, you will find this veg manchow soup. The consistency of the soup is thin compared to hot and sour soup. This is how I have tasted in many restaurants. But in case, if you like thick soup then add more cornflour amount to the soup. This soup recipe uses plenty of vegetables such as carrot, cabbage, beans, capsicum and onion. The best thing about manchow soup is that it is topped with fried noodles.
It fills the stomach and helps to add nutrients in our diet. All these veggies provide vitamins, minerals and antioxidants to our body. Generally, eating soup helps to lose weight and also increase fluid content in the body. While preparing soup I take very less oil because I do not want to add calories to my diet. It is simple to-make and doesnot consume much time and effort. Prepare this yummy soup for your family and add crunchy toasted bread in the soup to enhance the taste and flavour. Try this, simple soup recipe for your loved ones and enjoy!
Chinese Manchow Soup
Print RecipeIngredients
- 2 tbsp oil
- 2 tbsp chopped garlic (lehsun)
- 1 tbsp chopped ginger (adrak)
- 2 tsp chopped green chilli (harimirch)
- 1/4 cup chopped spring onion (green pyaaj ke patthey)
- 1 chopped capsicum (Shimla mirch)
- 1/4 cup chopped cabbage (pathagobi)
- 1 carrot (gajar) cut into long thin strips
- 2 tbsp soy sauce
- 2 tsp vinegar
- 2 tsp red chilli sauce OR dry whole chillies, soaked in vinegar- grinded to paste
- Salt to taste
- 1 tbsp freshly crushed black pepper powder (kalimirch)
- 3 cups vegetable stock
- 1 tbsp cornflour dissolve in 1 tbsp of water
- For The Serving - 1 cup fried noodles
Instructions
- Heat a pan, add a tbsp of oil.
- Add the garlic, ginger and green chilles and saute for a second.
- Along with green spring onions and cook till translucent.
- Now add cabbage and carrots or any veggies of your choice. Saute for 2 minutes on high flame.
- Add finely chopped capsicum and fry for another minute.
- Add soy sauce, vinegar, red chilli sauce, salt as required above. Saute for a second.
- Further add 3 cups vegetable stock or more water if required and simmer for 5 to 7 minutes.
- Now stir the corn starch with some water and make a paste out of it. Add it to the soup accordingly. Stir it continuously, so that no lumps remain.
- Finally add some freshly crushed black pepper and some spring onions green. Mix well.
- Simmer for further 5 minutes til the soup becomes little thick.
- Serve the soup topped with some fried noddles and green spring onions.