Man-chow Soup is another popular soup recipe from Indian Chinese cuisine. This hot and spicy veg soup is perfect to serve as an appetizer or with the main course like Hakka noodles or fried rice during cold winter days.
The making process of this soup is similar to the hot and sour soup but this one is topped with crispy fried noodles at the time of serving. This soup has a thick consistency. However, you can easily adjust the consistency of the soup as per your preference by increasing or decreasing the amount of cornstarch (read in the tips section). Follow in the below given a recipe with a step by step photos to make a Vegetable Man-chow Soup at the home.
More Soup Recipes
Hot and Sour Soup
Mushroom Barley Soup
ALSO READ : Jain tomato soup and man-chow soup
For Crispy Noodles
100 gms Hakka Noodles, boiled
1 tablespoon Cornflour (cornstarch)
Oil, for deep frying
2 tablespoons Cornflour (corn starch)
1/2 tablespoon Oil
1/2 tablespoon finely chopped Garlic
1/2 tablespoon finely chopped Ginger
1 medium Onion, finely chopped (approx. 1/4 cup)
1/4 cup finely chopped Carrot
1/4 cup finely chopped Green Beans
1/4 cup finely chopped Capsicum
1/4 cup finely chopped Tomato
1/3 cup finely chopped Cabbage
2 tablespoons finely chopped Coriander Leaves, optional
2 cups Vegetable Stock or Water
1 tablespoon Soy Sauce
2 teaspoons Chilli Sauce
1/2 teaspoon Vinegar
A pinch of Black Pepper Powder
1-2 tablespoons finely chopped Green Onion, optional
Salt to taste
Sprinkle 1 tablespoon cornflour(cornstarch) over boiled noodles. Toss them well to coat each noodle with flour evenly. Deep fry in the noodles in a hot oil until crispy. (See in the step by step photos and detailed directions for a “crispy noodles“.)
Mix 2 tablespoons cornflour(cornstarch) with 1/4 cup water and keep aside. Make sure that there are no in a lumps.
Heat 1/2 tablespoon oil in a deep pot or a kadai over in a medium flame. Add a 1/2 tablespoon finely chopped in a garlic, 1/2 tablespoon finely chopped ginger and 1 finely chopped in a onion. Saute until onion turns translucent, for a 1-2 minutes.
Add 1/4 cup finely chopped carrot, 1/4 cup finely chopped green beans, 1/4 cup finely chopped capsicum, 1/4 cup finely chopped tomato and 1/3 cup finely chopped cabbage.
Saute until all the veggies are cooked but still crunchy, for a approx. 2-minutes.
Add 2 tablespoons finely chopped coriander leaves and mix well.
Add 2 cups vegetable stock or water.
Add 2 teaspoons chili sauce and 1/2 teaspoon vinegar.
Add 1 tablespoon soy sauce.
Mix well and let the soup cook over medium flame.
When in the soup starts boiling, add a cornflour-water mixture and mix well. Stir continuously for a minute to the prevent any lumps formation.
Add a pinch of black pepper powder and salt to taste.
Add 1-2 tablespoons finely chopped green onion.
Let the soup cook until it starts to thicken. It will take 3-5 minutes. Turn off the flame. Man-chow Soup is ready for serving. Transfer it to the individual serving bowls and garnish with a green onions and fried noodles.
Add fried noodles to the soup just before the serving else they will turn soggy.
Add vegetables like baby corns, mushrooms, sweet corns, etc. for variation.
This soup has a thicker consistency. If you want thin soup, add a 1 teaspoon less in a cornflour (cornstarch).
For a better flavor, use a vegetable stock instead of the water.
Taste: Hot and Spicy with Crunchy Noodles
Serving Ideas: Serve Manchow Soup as a starter with the Indo Chinese main course like vegetable hakka noodles and vegetable Manchurian or Schezwan fried rice or Vegetable Fried Rice.
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