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.
Come JOIN US on our FACEBOOK group and be a part of our community and discuss various recipes, tips and tricks.
LET’S BE FRIENDS ON PINTEREST! WE’RE ALWAYS PINNING TASTY RECIPES
Jump to:
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 ½ 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
Looking for other recipes like this? Try these:
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!
Print
Vegetable Manchow Soup
- Total Time: 0 hours
Description
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
[mv_img id="37893"]
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.
[mv_img id="37892"]
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.
- Prep Time: 0 hours
- Additional Time: 0 hours
- Cook Time: 0 hours
- Cuisine: Indian
