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Savor the flavor of this veg manchow soup that’s gonna knock your socks off with every slurp. Not only is it loaded with vegetables, but its hot and spicy flavor will tantalize your taste buds and keep you warm on those chilly nights.
This manchow soup recipe has become one of my favorites, especially during winter.
Sitting on my bed, with blankets embracing me, watching a thriller while taking a sip of this delicacy is such a treat!
And you’ll be amazed how great this appetizer is to serve at parties and get-togethers.
With only 20 minutes to spare, you can conjure up this crowd-pleaser.
Yup, that’s how time-friendly it is!
What is Manchow Soup?
Manchow soup is an Indo-Chinese delicacy that emerged from the Manchuria region of China.
Known for its robust and pungent flavors, this soup incorporates a mix of vegetables, sauces, vinegar, garlic, and spices that have been adapted to suit the Indian taste.
What makes this soup distinct is the addition of fried noodles that immaculately contrast its crispy texture with the savoriness of the broth.
You got a banger of a dish, I tell ya!
Know the origin of manchow soup here.
Tools You’ll Need
- Grinder: Use a grinder to finely chop the vegetables. You won’t get the same level of finesse with a knife.
- Skillet/Wok: You can choose any to make the soup.
- Pot: To boil the noodles in.
- Spatula: to saute and stir.
Ingredients in This Veg Manchow Soup Recipe
Noodles: Noodles are what makes this veg manchow soup recipe distinct. They add crispiness that perfectly balances the overall flavors.
Onion: They give this appetizer the crunch and aroma.
Ginger & Garlic: No meal is complete without them. They are highly aromatic and have anti-inflammatory qualities.
Green Chilies: Spicy, Spicy, Spicy!
French Beans: They add a burst of green color, and are rich in vitamins A, K, and C.
Carrots: It adds sweetness and a light crunch.
Cabbage: Use green cabbage as they have mild flavor, but pack a lot of freshness.
Mushrooms: You can go for any mushrooms you like. They have a chewy texture and are rich in potassium and various vitamins.
Soy Sauce: Its umami flavor adds wonders to the broth.
Vinegar: You can also sprinkle in some lemon instead too. They are responsible for its signature savory flavor.
Corn Starch: It helps in making the soup thick and is a coating agent for frying the noodles.
Black Pepper Powder: It has an intense hot flavor that enhances the soup’s flavor.
Coriander Leaves: They add a ton of freshness to the soup.
Water: For maintaining the consistency, and balancing the flavors.
Sugar
Salt
Oil
How to Make Manchow Soup
Prepare the Noodles:
1. Boil water in a pot, noodles, and cook it for 8-10 minutes on high flame. Strain the water, sprinkle some oil, and add salt and cornstarch to them.
2. Take a wok, and heat oil in it. Now add the noodles, and fry them on high flame till they turn golden brown. Set the fried noodles aside for later.
Make Vegetable Stock (optional):
3. Boil water in the same pot as the noodles, and add all the vegetable trimmings. Boil and simmer for 15 minutes (or longer for more flavor).
Prepare the Broth:
4. In a skillet, strain the excess oil from the wok, and saute ginger, garlic, and green chilies on high flame for a minute.
5. Strain the vegetable stock, and add it to the wok. Continue cooking on high flame and bring it to a boil.
Add Vegetables:
6. Add cabbage, carrots, french beans, and mushrooms. Saute and let them cook on high flame.
7. Add soy sauce, vinegar, black pepper powder, salt, and sugar. Give them a nice mix.
Final Steps:
8. Make a cornstarch slurry in a small bowl, and pour it slowly into the broth while simultaneously stirring and mixing with the spatula to thicken the soup.
9. Finally, garnish it with coriander leaves, and while serving add fried noodles on top.
10. Your veg manchow soup is ready to be served.
Tips & Variations
- Use your imagination when frying noodles. You can make any type of shape like circles, flowers, and so on.
- Instead of making a vegetable stock, you can pour hot water.
- Garnish the soup with spring onion greens if they are available to you.
Non-veg Alternative
Normally chicken is added in the non-veg version but shrimp is also a good contender.
Firstly, roughly mince the meat properly, and sear it in hot oil for 2-3 minutes on high flames after adding the aromatics, then continue the same process as mentioned above.
FAQs
Can I make veg manchow soup with store-bought vegetable broth?
Yes, store-bought vegetable broth can be a great time-saving option. Just remember to adjust the seasonings according to your preferred taste.
Can I make Veg Manchow Soup in advance?
While it is best to enjoy the soup fresh, you can certainly make it in advance. Add the vegetables to the broth at the time of consumption to maintain the same crunchiness.
Serving Options
This veg manchow soup can be served as a starter or an appetizer before the main course.
Serve it with condiments on the side such as soy sauce, chili sauce, vinegar, or chopped garlic to readjust the flavors.
Or you can also pair it with steamed rice or noodles for a substantial meal.
How to Store
Store it in a fridge for 3-4 days to maintain the same textures and flavors. I don’t recommend freezing it as the soup will lose its features and get soggy.
After reheating the soup, freshly fry the noodles and add it on top for the same crunchiness.
Meal prep it by making small batches in air-tight containers
Why You’ll Love This Veg Manchow Soup
- It is a perfect starter/ appetizer if you’re having a party.
- It incorporates a variety of vegetables that are rich in vitamins and minerals.
- You can easily store it in batches and enjoy it whenever you want.
- This soup is also a great serve if you’re suffering from a cold.
More Appetizers
- Paneer Corn Sandwich
- Soy Butter Corn Ramen
- Golden Girl Salad with Sweet Corn Vinaigrette
- Veg Grilled Cheese Sandwich
- Veg Kathi Roll
Please rate and comment if you make this veg manchow soup so I know how much you like it.
Best Homemade Veg Manchow Soup
Ingredients
For Vegetable Stock:
- Any Vegetable Trimmings
- 1.5 l Water
For Cornstarch Slurry:
- 2 tbsp Cornstarch
- 1 tbsp Water
For the Broth:
- 2 tbsp Oil
- 4 cloves Garlic (chopped)
- 1 inch Ginder (chopped)
- 1-2 Green Chili (chopped)
- 1 medium Onions (chopped)
- Prepared Vegetable Stock (strained)
- ¼ medium Cabbage (chopped)
- 1 small Carrot (chopped)
- 5-6 Mushrooms (sliced)
- 5-6 French Beans
- 2 tbsp Soy Sauce
- 1 tbsp Vinegar
- ½ tsp Black Pepper Powder
- ½ tsp Sugar
- Salt to taste
- Cornstarch Slurry
- Coriander Leaves
Instructions
- Boil water in a pot, add noodles, and cook it for 8-10 minutes on high flame. Strain the water, and add salt and cornstarch to them.
- Take a wok, and heat oil in it. Now add the noodles, and fry them on high flame till they turn golden brown. Set the fried noodles aside for later.
- Boil water in the same pot as the noodles, and add all the vegetable trimmings. Boil and simmer for 15 minutes (or longer for more flavor).
- In a skillet, strain the excess oil from wok, and saute ginger, garlic, and green chilies on high flame for a minute.
- Strain the vegetable stock, and add it to the wok. Continue cooking on high flame and bring it to a boil.
- Add cabbage, carrots, french beans, and mushrooms. Saute and let them cook on high flame.
- Add soy sauce, black pepper powder, salt, and sugar. Give them a nice mix.
- Make a cornstarch slurry in a small bowl, and pour it slowly into the broth while simultaneously stirring and mixing with the spatula to thicken the soup.
- Finally, garnish it with coriander leaves, and while serving add fried noodles on top.
- Your veg manchow soup is ready to be served.
Notes
- Use your imagination when frying noodles. You can make any type of shape like circles, flowers, and so on.
- Instead of making a vegetable stock, you can pour hot water.
- Garnish the soup with spring onion greens if they are available to you.