Veg Manchow Soup recipe with step by step photos & a recipe video. It is one of the popular soups from Indo-Chinese cuisine.
The Veg Manchow soup is loaded with delectable flavors. This soup is served with fried noodles. This is my favorite part of the soup.
What is Manchow Soup?
Manchow soup is a popular soup from Indo-Chinese cuisine. It is a hot & spicy soup prepared with a lot of vegetables, broth, & flavored with sauces.
It is garnished with spring onion greens & served with fried Hakka noodles. This Indo-Chinese Manchow soup is filled with a yummy blast of flavors.
About this Manchow Soup recipe:
You can make Veg Manchow soup easily at home within 30 minutes. The only time-consuming task is chopping the vegetables. You can use a food processor or vegetable chopper to speed up this process.
The best part of this soup is that it is loaded with a lot of fresh vegetables. It increases the heartiness and fiber quotient of the soup.
Additionally, the mushroom is a good source of protein and antioxidants. You can skip the addition of fried noodles to the Manchow soup recipe to make it healthier.
Recipe Features
- Quick & easy to make - Saute the vegetables, add broth & flavor with spices. Soup is ready.
- Easy to customize – see the ingredient list below for alternative ingredients. You can add or skip the ingredients as per your taste.
- Make-ahead recipe - You can make it ahead of time. Store it in an airtight container in the refrigerator for 2 days.
- Vegetarian - No eggs or meat is used to make the soup.
- Vegan - No dairy products are used to make the soup.
Veg Manchow Soup Ingredients:
- Ginger & garlic - It gives a nice flavor to the soup.
- Spring onions - Both white & green part is used to make the soup.
- Vegetables - I have used corn, carrots, green capsicum, cabbage & beans. You can add any vegetable of your choice.
- Button Mushrooms - It gives a beautiful flavor & also adds protein to the soup. You can substitute it with Paneer (Indian cottage cheese) or Tofu.
- Flavoring - black pepper powder & salt.
- Sauces - Soy sauce & chili sauce.
- Vegetable broth - Vegetable broth adds flavor to the soup. You can substitute it with water.
- Cornflour/Cornstarch - It helps to thicken the soup.
- Vinegar - Gives a slight tangy punch to the taste buds. You can substitute it with lemon juice.
- Fresh herbs - Cilantro or coriander leaves add a fresh flavor to the soup.
- Fried noodles - You can use store bought fried noodles or make your own. I have use hakka noodles to make fried noodles for the soup.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
How to make Veg Manchow Soup
Preparation
- Finely chop all the vegetables & set it aside.
- Finely chop the cilantro & spring onion greens.
- Mix 2 teaspoon cornflour to ¼ cup of water. Set it aside.
- Add ¼ cup of fresh corn in boiling water. Cook it for 5 minutes. Drain & set it aside. Skip if using canned corn.
- Keep all the sauces & seasoning ready.
Making the fried noodles
- Cook noodles as per the instructions given on the package.
- Drain & rinse it with cold water. It will stop the cooking process of noodles.
- Sprinkle 2 teaspoon cornflour over the cooked noodles. (image 1)
- Coat the noodles with cornflour well. (image 2)
- Heat oil in a pan over medium heat.
- Add noodles. (image 3)
- Let it set. Do not flip immediately.
- Flip & fry on the other side too.
- Crisp fried noodles ready. (image 4)
- Once cooled, crush it & set it aside.
Making the Veg Manchow soup
- Heat oil over medium heat.
- Saute garlic, ginger, and spring onion whites for a minute. (image 5)
- Add boiled corns, mushrooms, carrot, green capsicum, cabbage, and beans. (image 6)
- Saute until vegetables are cooked but crunchy. It might take 3-4 minutes. (image 7)
- Add black pepper powder, salt, soy sauce, and chili sauce. Mix it well. (image 8)
- Next, add 2 cups of vegetable broth or water. Mix it well. (image 10)
- Cook until the soup comes to a boil.
- Once the soup starts to boil, add cornflour slurry. (image 11)
- Cook stirring continuously until the soup thickens.
- Add vinegar, cilantro, or coriander leaves & spring onion greens. (image 12)
- Simmer & cook for 5 minutes.
- Taste & adjust the seasoning. Remove from heat.
- Manchow Soup is ready.
- Serve with crispy fried noodles. Serve hot & enjoy!
Cooking Tips
- Cooking the noodles - Cook the noodle until al dente. Cook it as per the instructions given on the package. Rinse it with cold water to stop cooking process.
- Sprinkle cornflour to the cooked noodles. Toss the noodles with it. Cornflour will absorb the excess moisture in the noodles & helps to crisp fry it.
- Add crispy fried noodles to the Manchow soup only when you are ready to serve. Do not add it earlier otherwise it may turn out soggy.
- Saute the vegetables - Stir fry the vegetables until they are cooked but still crunchy. Do not overcook the vegetables. We do not want soggy vegetables in the soup.
- Adjust the consistency of the soup - Manchow is a thick soup. You can add more cornflour slurry to thicken the soup or use less of the slurry to keep it thin.
- Add the cornflour slurry only when the soup starts to boil. Also, stir continuously until the soup thickens.
- Add sauces & spices as per taste.
- You can add some fresh green chilies to the soup with ginger & garlic. I skipped adding it for my kids. But if you prefer spicy, add some fresh green chilies to the soup.
- Be careful while adding salt. All the sauces especially soy sauce has salt in it.
- Restaurant-style Manchow soup has Ajinomoto or MSG in it. Better to avoid it to make healthy soup.
If you like this recipe, you might be interested in these other Indo-Chinese recipes:
FAQs
What to serve with Manchow Soup?
You can serve Manchow soup as a starter with main course Hakka Noodles or Fried rice.
Or serve it with garlic bread.
How can I make it gluten-free soup?
To make this soup gluten-free, use tapioca starch or potato starch to thicken the sauce instead of using cornflour.
Regular soy sauce varieties are not gluten-free. Substitute it with coconut aminos, or tamari.
Can this soup recipe be doubled?
Yes, you can double this recipe.
Serving Suggestion
Serve it as a starter with a main course like:
- Veg Fried Rice
- Veg Spaghetti Marinara
- Chicken Chow Mein
- Vegetable Lo Mein
- Egg Hakka Noodles
- Garlic bread
Variations that you can try
- You can add the vegetables of your choice.
- If you are non-vegetarian then add chicken to make it chicken Manchow soup.
- Add tofu instead of Mushrooms.
Related recipes
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Veg Manchow Soup (Hot & Spicy)
Veg Manchow soup is a popular vegetarian soup from Indian Chinese cuisine. It is a hot & spicy vegetarian soup prepared with a lot of vegetables, broth, & flavored with sauces.
Servings 4 people
Calories 135kcal
Equipment
- Heavy bottom pan
Ingredients
To make crisp fried noodles
- 100 grams noodles, cooked
- 2 teaspoon cornflour,
- Oil for deep frying
To make the Manchow soup
- 2 teaspoon garlic, finely chopped
- 1 teaspoon ginger, finely grated
- ¼ cup spring onions, finely chopped
- ¼ cup corns, boiled
- 4 button mushrooms, finely chopped
- ¼ cup carrot, finely chopped
- ¼ cup green capsicum, finely chopped
- ¼ cup cabbage, finely chopped
- ¼ cup beans, finely chopped
- 1 teaspoon black pepper powder
- salt to taste
- 1 tablespoon soy sauce
- 2 teaspoon chili sauce
- 2 cups vegetable broth or water
- cornflour slurry - Mix 2 tablespoon cornflour in 5 tablespoon water. If you prefer thick consistency then add 3 tablespoon cornflour
- 1 teaspoon vinegar
- cilantro or coriander leaves
- spring onion greens
Instructions
Preparation
- Finely chop all the vegetables & set it aside.
- Finely chop the cilantro & spring onion greens.
- Mix 2 teaspoon cornflour to ¼ cup of water. Set it aside.
- Add ¼ cup of fresh corn in boiling water. Cook it for 5 minutes. Drain & set it aside. Skip if using canned corn.
- Keep all the sauces & seasoning ready.
Making the crisp fried noodles
- Cook noodles as per the instructions given on the package.
- Drain & rinse it with cold water.
- Sprinkle 2 teaspoon cornflour over the noodles.
- Coat the noodles with cornflour well.
- Heat oil in a pan over medium heat.
- Add noodles & fry it until crisp.
- Let it set. Do not flip immediately.
- Flip & fry on the other side too.
- Crisp fried noodles ready.
- Once cooled, crush it & set it aside.
Making the Manchow soup
- Heat oil over medium heat.
- Saute garlic, ginger, and spring onion whites for a minute.
- Add boiled corns, mushrooms, carrot, green capsicum, cabbage, and beans.
- Saute until vegetables are cooked but crunchy. It might take 3-4 minutes.
- Add black pepper powder, salt, soy sauce, and chili sauce. Mix it well.
- Next, add 2 cups of vegetable broth or water. Mix it well.
- Cook until the soup comes to a boil.
- Once the soup starts to boil, add cornflour slurry.
- Cook stirring continuously until the soup thickens.
- Add vinegar, cilantro, or coriander leaves & spring onion greens.
- Simmer & cook for 5 minutes.
- Taste & adjust the seasoning. Remove from heat.
- Veg Manchow Soup is ready.
- Serve with crispy fried noodles. Serve hot & enjoy!
Video
Notes
- Saute the vegetables - Stir fry the vegetables until they are cooked but still crunchy. Do not overcook the vegetables. We do not want soggy vegetables in the soup.
- Adjust the consistency of the soup - Manchow is a thick soup. You can add more cornflour slurry to thicken the soup or use less of the slurry to keep it thin.
- Add the cornflour slurry only when the soup starts to boil. Also, stir continuously until the soup thickens.
- Add sauces & spices as per taste.
- You can add some fresh green chilies to the soup with ginger & garlic. I skipped adding it for my kids. But if you prefer spicy, add some fresh green chilies to the soup.
- Be careful while adding salt. All the sauces especially soy sauce has salt in it.
- Restaurant-style Manchow soup has Ajinomoto in it. Better to avoid it to make it a healthy soup.
- Add crispy fried noodles to the Manchow soup only when you are ready to serve.
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