Manchow Soup Recipe | Spicy Veg Manchow Soup
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
2
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Calories
224 kcal
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Cuisine
Indian-Chinese Fusion
Manchow Soup Recipe | Spicy Veg Manchow Soup
Description
This Manchow Soup begins by stir-frying a variety of seasonings and vegetables including onions, mushrooms, green beans, cabbage, carrots, capsicum, and optionally celery, all quickly cooked with garlic, ginger, and fresh chili peppers in sesame oil. The combination builds a layered flavor and varied vegetable texture. Soy sauce and black pepper add savory depth.
Water or vegetable stock is added to make the broth, which is thickened by stirring in a cornstarch and water mixture, creating a slightly viscous soup. The soup is seasoned with salt, with careful adjustment due to soy sauce’s saltiness. Optional rice vinegar can add subtle tang.
Serving may include garnishing with chopped coriander or spring onion greens and optionally fried noodles that provide an additional crispy texture. The level of spiciness can be adjusted by increasing green or red chilies or adding chili sauce. The soup benefits from the freshness of the vegetables and the warming spice profile, making it suitable as a starter or light meal.
Vegetable choices can be modified to taste, and additions like tofu or mung bean sprouts offer protein. Fried noodles are optional and vinegar can be omitted if undesired. The recipe scales easily for larger servings.
Ingredients
For manchow soup
- 1 tablespoon sesame oil or any other oil
- ½ to 1 teaspoon red chili peppers fresh and finely chopped or 1 to 2 green chillies or fresh red chillies
- 1 teaspoon ginger - finely chopped
- 1 teaspoon garlic - finely chopped
- ¼ cup onion finely chopped or ¼ cup spring onion whites
- ¼ to ⅓ cup button mushrooms - sliced or chopped
- ¼ cup green beans finely chopped, French beans
- ¼ cup cabbage - shredded
- ¼ cup carrot grated or finely chopped
- ¼ cup capsicum - finely chopped, (green bell pepper)
- 1 teaspoon celery finely chopped, optional
- ¼ teaspoon black pepper or white pepper powder, add as required, powder
- 2 teaspoons soy sauce or add as required
- 3 cups water or Veg Stock
- 2 tablespoons cornstarch (corn flour) dissolved in 2 tablespoons water
- ½ teaspoon rice vinegar or regular white vinegar, optional
- 2 teaspoons Coriander leaves - finely chopped, (cilantro) or 1 to 2 tablespoons spring onion greens, for garnish, optional
- salt as required
For the fried noodles - optional
- ⅓ cup noodles - cooked
- 1 teaspoon cornstarch - for coating noodles
- neutral cooking oil for deep frying, as required, generic cooking oil
Instructions
Stir frying veggies
- First rinse and chop all the veggies, mushrooms and keep aside.
- Heat oil in a wok or pan and add the chopped fresh red chilies, garlic and ginger.
- On low heat, sauté for 8 to 10 seconds and then add chopped onions or spring onions. Sauté again for a minute.
- Now add finely chopped french beans and chopped mushrooms.
- Stir fry on a medium to high heat till the mushrooms get lightly browned from the edges.
- Then add grated carrots, shredded cabbage, finely chopped capsicum/bell pepper and celery.
- Stir fry on a medium to high heat for 3 to 4 minutes.
- Once the veggies are stir fried for 3 to 4 minutes, then add soy sauce and black pepper. Stir to mix.
Making manchow soup
- Now add water or veg stock.
- Season with salt. Let the soup to come to a simmer on a medium heat. Keep a check on the amount of salt as soy sauce already has salt.
- Meanwhile. Make a smooth slurry or paste of the cornstarch with water.
- Reduce the heat to a low and add the cornstarch slurry or paste to the soup.
- Mix very well and let the soup thicken by simmering on medium-low to medium heat.
- Lastly add rice vinegar or regular vinegar. Turn off the heat.
- Stir and check the taste of soup. Add more seasonings like salt, black pepper or soy sauce or vinegar if needed.
- This is an optional step. In the meantime, if you have cooked noodles, first coat them with 1 teaspoon of cornstarch evenly.
- Then add them to medium hot oil for frying.
- Fry the noodles till they are crisp. Drain the fried noodles on kitchen paper towels.
- Stir and serve Manchow Soup hot topped with the fried noodles.
- You can also mix chopped coriander leaves towards the end or serve Veg Manchow Soup garnished with cilantro. Instead of coriander leaves, garnish with spring onion greens.
Notes
- Adjust the amount of fresh chilies or add a spicy chili sauce to increase soup heat.
- Feel free to customize vegetable selection based on availability or preference.
- For added protein, include tofu or mung bean sprouts.
- Fried noodles are optional; omit if preferred.
- Omit vinegar if its flavor is not desired.
- Recipe can be scaled up for more servings as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 955mg | 40% |
| Potassium | 281mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 3706IU | 74% |
| Vitamin B1 (Thiamine) | 0.1mg | |
| Vitamin B2 (Riboflavin) | 0.1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 0.2mg | |
| Vitamin B12 | 0.01µg | 0% |
| Vitamin C | 32mg | 36% |
| Vitamin D | 0.03µg | 0% |
| Vitamin E | 4mg | |
| Vitamin K | 20µg | |
| Calcium | 40mg | 4% |
| Vitamin B9 (Folate) | 30µg | |
| Iron | 1mg | 6% |
| Magnesium | 26mg | 7% |
| Phosphorus | 67mg | |
| Zinc | 0.5mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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