Vegetable Manchow Soup is a spicy, hot and tangy soup made from mixed vegetables which are cooked in a vegetable stock. This soup is known for its spicy taste due to the heat added to it by the generous use of green chilies and is perfect to have on a cold winter evening. It’s a popular soup in Indo-Chinese cuisine, known for its big flavors and comforting heat. Perfect for those cold nights that you just want something hot and tasty to warm you up.
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While Vegetable Manchow Soup can be made anytime, it is a more popular choice during the monsoon and winter seasons, offering warmth and comfort. It's also a favorite starter at parties and gatherings, setting the tone for a flavorful meal. Back in Mumbai, our restaurant meals always started with 1/2 bowl of Manchow soup.
Instructions to make Vegetable Manchow Soup at home
Air-Fry or Fry the Noodles
- Cook noodles according to packet, drain and rinse under cold water.
- One for a weeknight side dish, too.) Spread on a plate and let them dry out a little for 15 to 20 minutes.
- Combine with cornstarch, salt, and optional 1 teaspoon oil.
- Air fry at 200°C (390°F) for 10-12 minutes, shaking halfway, until golden and crispy or Deep fry them in hot oil until golden brown
- Let them cool and crush them lightly for topping.
Make the Soup
- Heat oil in a Deep pan or a Pot or wok on a medium flame.
- Stir in garlic, ginger, green chilies and coriander stems. Sauté about 1 minute until fragrant.
- Toss in diced cabbage, carrots, beans, and bell peppers. Stir-fry for 1 minute — do not overcook.
- Add 4 cups water or veg stock. Bring to a boil.
- Stir in soy sauce, green chili sauce, vinegar, salt, and pepper. Stir well.
- Combine cornstarch + water in a bowl (slurry) and add slowly to the boiling soup while stirring.
- keep stirring and cook until soup has thickened (you should notice that the texture has changed—it takes around 1 min).
- Add paneer or tofu cubes. Add 1 more minute on low heat.
- Switch off the heat and mix in fresh coriander and spring onion greens.
- Pour hot soup into bowls
- Garnish with crushed air-fried noodles.
- Serve at once, while the noodles are still crisp.
Life is short, eat more Veg Manchow Soup!
Good friends and Veg Manchow Soup are the perfect recipe for a cozy night in.
🛠️ Common Problems and Solutions
| Mistake | Result | Solution |
|---|---|---|
| Overcooking vegetables | Mushy texture | Stir-fry veggies briefly to retain crunch |
| Adding noodles too early | Soggy noodles | Add fried noodles just before serving |
| Not stirring while adding cornflour slurry | Lumpy soup | Stir continuously while adding slurry |
How to Serve
- Vegetable Hakka Noodles: Keep the Indo-Chinese theme strong!
- Garlic Noodles:
- Veg Manchurian: That would be spicy, like the soup.
- Spring Rolls: 2 would be appetizing to snappy with the hot soup.
- Steamed Rice
- Veg Fried Rice: It’s a hearty, entire meal.
How to Store
Ensure the soup is cooled to room temperature before storing.
| Storage Method | Duration | Tips |
|---|---|---|
| Refrigerator | 2-3 days | Store soup and fried noodles separately in airtight containers |
| Freezer | Up to 2 months | Freeze soup without noodles; thaw and reheat before serving |
Top Tip
Fried noodles take this soup to a whole new level. Don't skip it
Chop vegetables finely and evenly for faster cooking and better texture; Taste and adjust sauces before thickening the soup.
Related
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If you have tried this Manchow Soup recipe, let us know your Manchow Soup experience in the comments below!
More than a recipe, Manchow Soup is a bowl filled with cozy memories, family tales and spicy goodness. With its bright vegetables and pop of flavors, not to mention those irresistible crunchy noodles, it will be a regular in your home too.
Thanks for coming – happy cooking and hope your steaming bowl of Veg Manchow Soup was a comfort dish!
Vegetable Manchow Soup
Craving a comforting bowl of vegetable manchow soup? Our recipe combines traditional flavors with modern twists. Discover the perfect balance of spices and textures.
Ingredients
- For Air-Fried Noodles:
- 2 cups boiled noodles (follow package instructions)
- 2 tablespoon cornstarch
- 1 teaspoon oil (optional, helps them crisp up)
For Veg Manchow Soup:
- 1 tablespoon oil
- 1.5 tablespoon garlic (finely chopped)
- 1 tablespoon ginger (finely chopped)
- 1 teaspoon green chilies (chopped or crushed)
- 2 tablespoon coriander stems or celery (chopped)
- 4 cups water or homemade veg stock
- ½ cup cabbage (shredded)
- ¼ cup carrot (finely chopped)
- ¼ cup green beans (chopped)
- ¼ cup green bell pepper (chopped)
- ¼ cup paneer or tofu (small cubes)
- 1 tablespoon dark soy sauce
- 1 teaspoon green chili sauce
- 1 teaspoon vinegar
- Salt and pepper to taste
- 2 tablespoon cornstarch + 3 tablespoon water (for slurry)
- 2 tablespoon fresh coriander leaves (chopped)
- 2 tablespoon spring onion greens (chopped, for garnish)
Instructions
Step 1: Air-Fry the Noodles
- Cook noodles according to packet, drain and rinse under cold water.
- One for a weeknight side dish, too.) Spread on a plate and let them dry out a little for 15 to 20 minutes.
- Combine with cornstarch, salt, and optional 1 teaspoon oil.
- Air fry at 200°C (390°F) for 10-12 minutes, shaking halfway, until golden and crispy.
- Let them cool and crush them lightly for topping.
Step 2: Make the Soup
- Heat 1tbsp oil in a kadai or wok on a medium flame.
- Stir in garlic, ginger, green chilies and coriander stems. Sauté about 1 minute until fragrant.
- Toss in diced cabbage, carrots, beans, and bell peppers. Stir-fry for 1 minute — do not overcook.
- Add 4 cups water or veg stock. Bring to a boil.
- Stir in soy sauce, chili sauce, vinegar, salt, and pepper. Stir well.
- Combine cornstarch + water in a bowl (slurry) and add slowly to the boiling soup while stirring.
- Cook until soup has thickened (you should notice that the texture has changed—it takes around 2 mins).
- Add paneer or tofu cubes. Add 1 more minute on low heat.
- Swtich off the heat, Add fresh coriander. Switch off the heat and mix in fresh coriander and spring onion greens.
- Pour hot soup into bowls
- Garnish with crushed air-fried noodles.
- Serve at once, while the noodles are still crisp.
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