Manchow Soup

A comforting Indo-Chinese favourite, Manchow Soup is a hot, spicy soup packed with vegetables, soy sauce, and bold seasonings. Served with crispy fried noodles, it’s the perfect starter for a hearty meal.

Ingredients

• Vegetable Stock (Recipe below)
• ¼ cup finely chopped cabbage and carrot
• ¼ cup finely chopped French beans
• 1 tbsp finely chopped green chilli
• ¼ cup finely chopped capsicum
• ¼ to ½ tbsp ginger paste
• 1 tbsp green chilli paste
• 1 tsp red chilli paste
• ¼ tsp black pepper powder
• Salt as per taste (¼ to ½ tsp)
• 2 tbsp soya sauce
• 2 tbsp cornflour + ¼ cup water (for slurry)
• 1 tsp lemon juice (optional: vinegar)
• 2 tbsp oil
• ¼ cup (or little less) fresh coriander leaves, chopped
• Fried noodles for garnish

Preparation:

1. In a big pan, take 2 tbsp oil. Heat and add chopped chillies.
2. Add cabbage, French beans, and carrot. Stir for 2–3 minutes. Add capsicum and stir for 2 more minutes.
3. Add ginger paste, chilli paste, and red chilli paste. Mix well.
4. Add salt and black pepper powder. Keep flame low. Add vegetable stock.
5. Add soya sauce (tomato sauce is optional).
6. Add cornflour slurry and lemon juice.
7. Turn off the flame.
8. Add coriander leaves.
9. Serve hot with fried noodles.

Fried Noodles:

• Boil 200 gms noodles, make dry, and then deep fry.
• Sprinkle little cornflour on it.

For Vegetable Stock:

• ½ cup bottle gourd, chopped
• ½ cup fresh coriander stem, finely chopped
• ¼ cup French beans
• ½ cup chopped cabbage
• ¼ cup chopped green capsicum
• 1 liter water
• ¼ to ½ tsp black pepper powder
• ¼ to ½ tbsp cornflour slurry
• ¼ tsp salt (or as per taste)

Preparation: Boil all the above vegetables and make cool. Grind it and stir it. Add salt, black pepper, and cornflour slurry and boil it. Stock is ready.