Vegetable Manchow Soup Recipe
Description:
Warm, hearty, and packed with flavor, Vegetable Manchow Soup is the perfect remedy for chilly winter evenings. As the cold weather sets in, this Indo-Chinese dish offers a comforting, spicy, and savory experience that will make your winter days much brighter. Despite the rains and the gray skies, this soup will warm you right up, making it an ideal choice for a cozy dinner. Full of vibrant vegetables and a delightful hint of spice, it pairs beautifully with crispy fried rice noodles for added crunch. A true crowd-pleaser, this soup is bound to become a family favorite.
Cuisine: Indo-Chinese
Course: Dinner
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Carrots (Gajjar), finely chopped | 4 |
| Green beans (French Beans), finely chopped | 15 |
| Cabbage (Patta Gobi/ Muttaikose), finely chopped | 1/2 cup |
| Spring Onion (Bulb & Greens), finely chopped | 1/2 cup |
| Ginger, finely chopped | 2 tablespoons |
| Garlic, finely chopped | 2 tablespoons |
| Dark soy sauce | 2 tablespoons |
| White vinegar | 2 teaspoons |
| Salt | To taste |
| Black pepper powder | 2 tablespoons |
| Sesame (Gingelly) Oil | 2 tablespoons |
| Corn flour | 2 tablespoons |
| Water | 1/2 cup + extra for cornflour mixture |
| Spring Onion Greens | For garnish |
| Rice Noodles (Flat), fried | 1 cup |
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Instructions:
-
Sauté Aromatics:
Begin by heating some sesame oil in a wok or large saucepan over medium heat. Once the oil is hot, add the finely chopped ginger, garlic, and spring onions (bulb and greens). Sauté until the onions soften and turn a pale pink, releasing their fragrant aroma. This step will take about 2–3 minutes. -
Cook Vegetables:
Add the finely chopped carrots, green beans, and cabbage to the pan, along with salt and black pepper. Stir-fry the vegetables on high heat for 3 to 4 minutes, allowing them to soften slightly while maintaining their vibrant colors. Be careful not to overcook them; they should retain a bit of crunch. -
Flavor Base:
Once the vegetables have softened, add the dark soy sauce and white vinegar to the pan. Toss everything together to ensure the vegetables are evenly coated with the sauces. Pour in water (about 1/2 cup or more if you prefer a thinner soup), then bring the mixture to a boil, stirring occasionally. -
Thicken the Soup:
In a small bowl, mix the cornflour with a little water until smooth, ensuring no lumps remain. Slowly add this mixture to the boiling soup, stirring constantly to avoid clumps. Let the soup simmer for an additional 3–5 minutes, allowing it to thicken slightly and achieve a silky texture. -
Prepare Fried Noodles:
While the soup simmers, cook the rice noodles according to the package instructions. Drain the noodles and set them aside to cool. Once cooled, heat some oil in a separate pan and fry the noodles until they turn crispy and golden. Remove from the oil and place them on a paper towel to drain excess oil. -
Final Adjustments:
Taste the soup and adjust the seasoning, adding more salt, pepper, or soy sauce if needed. Once the flavor is to your liking, turn off the heat. -
Serve:
Ladle the hot Vegetable Manchow Soup into individual bowls. Top with crispy fried rice noodles and garnish with fresh spring onion greens for an extra burst of flavor and color. Serve hot, alongside Chinese Vegetable Fried Rice or any other dish of your choice for a wholesome, fulfilling dinner.
Serving Suggestions:
This Vegetable Manchow Soup makes a perfect standalone meal, especially when paired with crispy fried rice noodles. However, if you’re looking to add more variety, serving it alongside a plate of Chinese Vegetable Fried Rice adds a delightful balance of flavors. Whether enjoyed on a cold winter evening or as a quick dinner, this soup is sure to warm you up with every spoonful.
Enjoy the heartwarming flavors of this dish, and let the spices and textures transport you to the streets of Indo-China.
