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Dorothy Thomas

Manchow Soup Recipe

A spicy, tangy, and flavorful Indo-Chinese soup with a crunchy texture, perfect for rainy days or as a starter.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Appetizer, Soup
Cuisine: Indo-Chinese
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Oil
  • 1 tbsp Garlic (minced)
  • 1 tbsp Ginger (minced)
  • 1 tsp Green Chilies (chopped)
  • 1 medium Onion (finely chopped)
  • ¼ cup Carrot (finely chopped)
  • ¼ cup Cabbage (shredded)
  • ¼ cup Capsicum (chopped)
  • ¼ cup French Beans (chopped)
  • 2 tbsp Mushrooms (sliced)
  • ¼ cup Soy Sauce
  • 1 tbsp Vinegar
  • 1 tbsp Red Chili Sauce
  • ½ tsp Black Pepper Powder
  • To taste Salt
  • 4 cups Vegetable Stock/Water
  • 2 tbsp cornflour + ¼ cup water Cornflour Slurry
  • 2 tbsp Spring Onions (garnish)
  • ¼ cup Fried Noodles (garnish)

Equipment

  •  knife
  •  Cutting Board
  • Saucepan
  • Ladle
  • Mixing bowl

Method
 

  1. Heat oil in a saucepan. Add garlic, ginger, and green chilies. Sauté for 30 seconds.
  2. Add onions and sauté until translucent.
  3. Add carrots, cabbage, capsicum, beans, and mushrooms. Stir-fry for 3-4 minutes.
  4. Pour soy sauce, vinegar, red chili sauce, black pepper, and salt. Mix well.
  5. Pour vegetable stock/water and bring to a boil. Simmer for 5-7 minutes.
  6. Add cornflour slurry and stir continuously until the soup thickens slightly.
  7. Pour into bowls, top with fried noodles and spring onions.
  8. Serve hot with extra chili sauce if desired.

Notes

  • For a non-veg version, add boiled chicken or shrimp.
  • Adjust spice levels by increasing/decreasing chili sauce.
  • Use fresh veggies for the best crunch.
  • For gluten-free, use tamari instead of soy sauce.