How To Make Authentic Manchow Soup At Home

Manchow soup combines finely chopped vegetables, ginger, garlic, and sauces like soy, vinegar, and chili for a spicy, tangy flavor. The soup is thickened with cornflour slurry and garnished with fried noodles for a crunchy twist. It's quick to prepare and versatile, with vegetarian or non-vegetarian options. A comforting dish, it pairs well with other Indo-Chinese favorites.

Manchow soup is a popular Indo-Chinese recipe made with a mix of crunchy vegetables, soy sauce, vinegar, and spices for a bold, tangy flavor. The soup is thickened with cornflour slurry and topped with crispy fried noodles for a delightful texture. It's cooked on high heat to maintain the crunchiness of vegetables and infused with garlic, ginger, and green chilies for a punch of aroma. The fried noodles serve as a perfect garnish, making it a standout dish. This versatile soup can be customized with chicken or prawns for non-vegetarian options. Enjoy it as a starter or a comforting bowl on cold days.

Ingredients

For the Soup:

Oil: 2 tbsp
Garlic: 6-8 cloves (finely chopped)
Ginger: 1 inch (finely chopped or grated)
Green chilies: 2-3 (finely chopped)
Spring onions: 1 cup (finely chopped, separate white and green parts)
Carrots: cup (finely chopped)
Cabbage: cup (finely shredded)
Capsicum (green bell pepper): cup (finely chopped)
Mushrooms: cup (optional, finely sliced)
Soy sauce: 2 tbsp
Vinegar: 1 tbsp
Red chili sauce: 1 tbsp
Black pepper powder: tsp
Cornflour (cornstarch): 2 tbsp (mixed with cup water for slurry)
Vegetable stock or water: 4 cups
Salt: to taste

For Fried Noodles (Topping):

Noodles: 1 cup (boiled and drained)
Cornflour: 1 tbsp
Oil: for deep frying

Instructions

Step 1: Prepare the Fried Noodles

Boil the noodles: Cook the noodles as per the packet instructions. Drain and let them cool completely.
Coat with cornflour: Sprinkle cornflour over the cooled noodles and toss gently to coat evenly.
Fry until crispy: Heat oil in a deep pan, and fry the noodles in small batches until they turn golden and crispy. Remove and drain on paper towels. Set aside for garnishing.

Step 2: Prepare the Soup Base

Heat oil: Heat 2 tbsp oil in a large pan or wok over medium heat.
Saut aromatics: Add chopped garlic, ginger, and green chilies. Saut for 30 seconds until fragrant.
Add spring onions (white): Stir in the white part of the spring onions and saut for another minute.

Step 3: Cook the Vegetables

Add vegetables: Add the carrots, cabbage, capsicum, and mushrooms. Saut for 3-4 minutes on high heat until the vegetables are slightly tender but still crunchy.

Step 4: Add Liquids and Seasoning

Add sauces: Stir in soy sauce, red chili sauce, and vinegar. Mix well to coat the vegetables.
Pour in stock or water: Add vegetable stock or water and bring the mixture to a boil.
Season the soup: Add black pepper powder and salt to taste. Stir well.

Step 5: Thicken the Soup

Add cornflour slurry: Gradually stir in the prepared cornflour slurry while continuously stirring the soup. This will thicken the soup to a desired consistency.
Simmer: Lower the heat and let the soup simmer for 3-4 minutes. Adjust seasoning if necessary.

Step 6: Final Touches

Add greens: Stir in the green part of the spring onions and mix well.
Garnish and serve: Ladle the soup into bowls, top with crispy fried noodles, and serve hot.

Serving Suggestions

Serve the Manchow Soup hot with extra fried noodles on the side for added crunch.
Pair it with spring rolls, dumplings, or fried rice for a complete meal.

Tips for Perfect Manchow Soup:

Crunchy vegetables: Avoid overcooking the vegetables to maintain their crunch and texture.
Fried noodles: Ensure the noodles are dry before frying to avoid clumping.
Spice level: Adjust green chilies and chili sauce according to your spice tolerance.
For a non-vegetarian twist: Add shredded chicken or prawns while saut ing the vegetables.

Enjoy the spicy, tangy flavors of homemade Manchow Soup, a perfect comfort food for any occasion.