Delicious Restaurant Style Vegetable Manchow Soup Recipe You Must Try Today

To make restaurant-style Vegetable Manchow Soup, saut garlic, ginger, chilies, and chopped vegetables, then add vegetable stock, soy sauce, vinegar, and chili sauce, thickening with cornstarch slurry. Simmer and serve hot, garnished with fried noodles, coriander leaves, and spring onion greens.

To make restaurant-style Vegetable Manchow Soup, saut garlic, ginger, and chilies, then add chopped vegetables like carrots, cabbage, bell peppers, beans, and spring onions. Pour in vegetable stock, soy sauce, vinegar, and chili sauce, and bring to a boil. Thicken with cornstarch slurry and let it simmer. Serve hot, garnished with fried noodles, coriander leaves, and spring onion greens.

Ingredients:

For the Soup Base:

• 1 tablespoon oil
• 1 tablespoon garlic, finely chopped
• 1 tablespoon ginger, finely chopped
• 2 green chilies, finely chopped
• 1 onion, finely chopped
• 1/4 cup carrots, finely chopped
• 1/4 cup cabbage, finely chopped
• 1/4 cup bell peppers, finely chopped
• 1/4 cup beans, finely chopped
• 3 tablespoons spring onions, finely chopped
• 4 cups vegetable stock or water
• 2 tablespoons soy sauce
• 1 tablespoon vinegar
• 1 tablespoon chili sauce
• 1 teaspoon black pepper powder
• Salt to taste

For Thickening:

• 2 tablespoons cornstarch
• 1/4 cup water

For Garnish:

• 1/2 cup fried noodles
• 2 tablespoons chopped coriander leaves
• Spring onion greens

Instructions:

1. Prepare the Vegetables:

• Finely chop the garlic, ginger, green chilies, onion, carrots, cabbage, bell peppers, beans, and spring onions. Keep them ready.

2. Make the Soup Base:

• Heat oil in a large pot over medium heat.
• Add the chopped garlic, ginger, and green chilies. Saut for a minute until fragrant.
• Add the finely chopped onions and saut until translucent.
• Add the chopped carrots, cabbage, bell peppers, beans, and spring onions. Cook for 2-3 minutes until the vegetables are slightly tender but still crisp.

3. Add Liquid Ingredients:

• Pour in the vegetable stock or water and bring it to a boil.
• Add soy sauce, vinegar, chili sauce, black pepper powder, and salt. Stir well to combine.

4. Thicken the Soup:

• In a small bowl, mix the cornstarch with 1/4 cup water to make a slurry.
• Gradually add this slurry to the boiling soup, stirring continuously to avoid lumps. The soup will start to thicken.

5. Simmer and Adjust Seasoning:

• Let the soup simmer for another 2-3 minutes, allowing the flavors to meld and the soup to reach the desired consistency.
• Taste and adjust the seasoning if necessary.

6. Serve the Soup:

• Ladle the hot Manchow soup into serving bowls.
• Garnish with fried noodles, chopped coriander leaves, and spring onion greens.

7. Enjoy:

• Serve the soup hot, preferably with additional fried noodles on the side for extra crunch.

Tips:

• You can customize the vegetables according to your preference or availability.
• Adjust the amount of soy sauce and chili sauce to suit your taste.
• Ensure to stir the soup continuously while adding the cornstarch slurry to prevent any lumps.