This post is also available in: Hindi
A part of the Indian-Chinese cuisine, Manchow soup is one of the most popular soups that get ordered at restaurants. The spicy, tangy taste with a while bunch of vegetables and crispy noodles on the top make it simply delicious. Having it piping hot
Manchow is a great hit with adults and children alike. Children love it because of the taste. It can always be customized to tone down the spice for them. Parents love it because when you make it at home, you can hide a lot of proteins in the soup. You can also do away with any harmful substances like ajinomoto that may come with street side or restaurant versions and even added colours.
You’ll normally find the restaurant version of this soup filled with finely shredded cabbage and carrots and a lot of onion, spring onion, garlic and ginger. At home, the same soup can be made with not only these ingredients but also mushrooms and tofu to increase the nutritional value. Mushrooms don’t have calories and are high in proteins and nutrients. Tofu, which is made from soy milk, is also a great source of protein. Adding these two ingredients ensures that you get a great mix of taste and health in your soup.
Because of the way it is served in restaurants, people generally think that Manchow soup is quite thick and dense. This is because a lot of cornflour is added to the soup to make it thick. At home, you can add this as per your preference and keep the soup a bit flowing, which also tastes good.
Manchow soup requires a bit of prep time because all the vegetables need to be finely chopped. You’ll also need to first cook the noodles in order to fry it.
Veg ManChow Soup
Chinese cuisine has many delicious soup varieties,both veg and non-veg. The similarity in most is the addition of a number of vegetables with use of different sauces for flavouring. Manchow Soup is one such popular Soup that is a hot-seller in the Indian market. With the winters upon us, the palate yearns for hot and spicy light meals. This recipe is ideal for such times as it doesn't take too much time, effort and ingredients.
- 1 cup Fried Noodles
- 1 small Onion (very finely chopped)
- 1 ½ cups Assorted vegetables (Like capsicum, carrot, french beans and cabbage (very finely chopped))
- 4 cloves Garlic (chopped finely)
- ½ teaspoon Ginger (grated)
- 1 Green Chilli (slit)
- 1 tablespoon Fresh Coriander Leaves (chopped)
- Few Mushrooms (chopped) (optional)
- 3 to 4 cups Water
- 3 teaspoons Corn Flour (mixed in ½ cup water)
- 1 tablespoon Oil
- ¼ teaspoon White Pepper Powder
- Salt as per taste
- 1 tablespoon Soya Sauce
- 1 teaspoon Vinegar
Heat the oil in a thick bottom pan on low flame. Add the garlic, ginger and green chilli. In a few seconds, they will get fried.
Add all the vegetables and stir-fry for 3 to 4 minutes on full flame.
Do not overcook as the vegetables should be crunchy and hence need to be cooked only to remove the rawness.
Add about 4 cups of water, soya sauce, and vinegar. Season with salt and pepper powder. Lower the heat to medium and let it simmer for 5 minutes.
Add the cornflour paste and again let it cook till it gets the desired consistency.
Shut off the flame and garnish with the green coriander leaves. Serve with the fried noodles.
Manchow soup is served as a starter dish when serving Indo-chinese cuisine in the main course. Your main course can consist of noodles, fried rice, manchurian gravy and paneer chilli gravy. But the soup is so popular that it is had even when you are having regular Indian food.
In fact, the soup is also a favourite way to solve 6PM hunger pangs. One reason for this is that the instant version of the soup is available in single serving cup size packs. But it just can’t replace the version you make fresh at home. Your home made soup can be full of nutritional goodness and free of preservatives.
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