Vegetable Manchow Soup Recipe
Vegetable Manchow Soup is a popular Indo-Chinese dish that is both flavorful and comforting. With its combination of finely chopped vegetables, crispy fried noodles, and the perfect blend of spices, it’s a great choice for a cozy dinner or a hearty appetizer. This recipe is quick to prepare, requiring just 15 minutes of prep time and 25 minutes of cooking. It is ideal for vegetarians and anyone craving a warm, delicious soup with a bit of a spicy kick.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Carrots (Gajjar) | 4 – finely chopped |
| Green beans (French Beans) | 15 – finely chopped |
| Cabbage (Patta Gobi/ Muttaikose) | 1/2 cup – finely chopped |
| Spring Onion (Bulb & Greens) | 1/2 cup – finely chopped |
| Ginger | 2 tbsp – finely chopped |
| Garlic | 2 tbsp – finely chopped |
| Dark soy sauce | 2 tbsp |
| White vinegar | 2 tsp |
| Salt | To taste |
| Black pepper powder | 2 tbsp |
| Sesame (Gingelly) Oil | 2 tbsp |
| Corn flour | 2 tbsp |
| Water (plus extra if needed) | 1/2 cup |
| Spring Onion Greens | For garnish |
| Rice Noodles (Flat) – fried | 1 cup |
Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: Indo-Chinese
Course: Dinner
Diet: Vegetarian
Instructions:
-
Prepare the Soup Base:
Start by heating a wok or large pan over medium heat. Add 2 tablespoons of sesame oil to the pan and allow it to warm up. Once the oil is hot, add the finely chopped ginger, garlic, and spring onions. Sauté them for a minute or two until the onions turn soft and pink. -
Cook the Vegetables:
Add the finely chopped carrots, green beans, and cabbage to the wok. Season the vegetables with salt and black pepper. Stir-fry them on high heat for about 3 to 4 minutes, allowing the vegetables to soften slightly while maintaining a bit of crunch. -
Season the Soup:
Now, add the dark soy sauce and white vinegar to the pan, tossing the vegetables well to combine all the flavors. Pour in 1/2 cup of water and bring the mixture to a boil. Adjust the water level if you prefer a thinner consistency for your soup. -
Thicken the Soup:
In a small bowl, dissolve the cornflour with a little extra water, making sure there are no lumps. Once dissolved, add this cornflour mixture into the soup, stirring continuously to avoid any clumping. Let the soup simmer for another 3 to 5 minutes until it thickens to your desired consistency. -
Prepare the Fried Noodles:
While the soup is simmering, prepare the fried rice noodles. Cook the noodles according to the packet instructions, then drain and set them aside to cool. Once cooled, heat a little oil in a separate pan and fry the noodles until they become crispy and golden. Remove the fried noodles from the pan and drain them on a paper towel to absorb any excess oil. -
Final Adjustments:
Check the soup for seasoning. If needed, adjust the salt and spice levels by adding more black pepper or soy sauce. Once you are satisfied with the taste, turn off the heat. -
Serve the Soup:
To serve, ladle the hot Vegetable Manchow Soup into individual bowls. Top each bowl with a generous amount of crispy fried noodles and garnish with freshly chopped spring onion greens. This soup pairs wonderfully with a side of Chinese Vegetable Fried Rice for a complete meal.
Enjoy this hearty and flavorful Vegetable Manchow Soup as a perfect weeknight dinner or a warming appetizer at any gathering!
This Vegetable Manchow Soup brings together the perfect balance of spice, crunch, and savory depth. The combination of vegetables, seasonings, and crispy noodles ensures that each bite is both satisfying and delicious. Its versatility makes it ideal for serving with other Indo-Chinese dishes like fried rice or as a standalone soup. Whether you’re looking for a light yet filling meal or something to impress your guests, this soup will surely deliver.
