Restaurant Style Veg Manchow Soup2021-03-01
- Servings: 4
- Prep Time: 15m
- Cook Time: 30m
- Ready In: 45m
Average Member Rating
(5 / 5)
2 People rated this recipe
This information is per serving.
Serving Size1 Bowl
Manchow Soup is a popular soup recipe from Indian Chinese cuisine. This hot and spicy veg soup is perfect for serving as an appetizer or with the main course.
- 100 Grams Noodles
- 1 1/2 Teaspoon Cornflour
- 1 Tablespoon Chopped Garlic
- 1 Tablespoon Chopped Ginger
- 1 Tablespoon Chopped Green Chilies
- 1 Tablespoon Chopped Spring Onions
- 1/4 Cup Chopped Carrot
- 1/4 Cup Chopped Beans
- 1/2 Cup Chopped Cabbage
- 2 Teaspoons Vinegar
- 2 Teaspoons Soya Sauce
- 1 Teaspoon Chili Sauce
- 3 Cup Vegetable Stock
- 1 Cup Water
- 1 1/2 Teaspoon Salt
- 1 Teaspoon Sugar
- 1/2 Teaspoon Pepper Powder
- 3 Tablespoons Corn Starch
- Spring Onion Greens
Add 1/2 teaspoon salt to the water and add noodles. Boil the noodles for 5 minutes and take the noodles out.
Add 1 1/2 teaspoon cornflour to noodles and mix well.
Heat oil and deep fry the noodles until crispy. Take them out and keep them aside.
Heat 1 tablespoon oil and add 1 tablespoon chopped garlic, 1 tablespoon chopped ginger, 1 tablespoon chopped green chilies, 1 tablespoon spring onions. Sauté well for a minute.
Add 1/4 cup chopped carrots, 1/4 cup beans, 1/2 cup cabbage, and sauté for 2 minutes.
Add 2 teaspoons vinegar, 2 teaspoons soya sauce, 1 teaspoon chili sauce, and mix well.
Add 3 cup vegetable stocks, 1 cup water, 1 1/2 teaspoon salt, 1 teaspoon sugar, 1/2 teaspoon pepper powder, and mix well.
Boil the soup for 2 minutes and add 3 tablespoons corn starch. Mix well and boil it for a minute.
Add chopped spring onions greens and turn off the stove.