Street Style Vegetable Manchow Soup

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.

Jump to:

• Instructions
• Life is short, eat more Veg Manchow Soup!
• 🛠️ Common Problems and Solutions
• How to Serve
• How to Store
• Top Tip
• Related
• Conclusion
• Vegetable Manchow Soup

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

Air-Fry or Fry the Noodles

• Cook noodles according to the packet. Drain and rinse under cold water.
• Spread them on a plate and let them air-dry for 15-20 minutes.
• Toss 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 lightly for topping.

Make the Soup

• Heat 1 tablespoon oil in a wok or kadai over medium heat.
• Add garlic, ginger, green chilies, and coriander stems. Sauté for 1 minute until fragrant.
• Add cabbage, carrots, beans, and bell peppers. Stir-fry for just 1 minute (keep them crisp and don't overcook).
• Pour in 4 cups water or vegetable stock and bring to a boil.
• Add soy sauce, chili sauce, vinegar, salt, and pepper. Stir well.
• Mix cornstarch + water in a small bowl to make a slurry. Slowly add to the boiling soup while stirring.
• Cook for 2 minutes until the soup thickens.
• Add paneer or tofu and simmer for 1 more minute on low heat.
• Turn off the heat. Mix in fresh coriander and spring onion greens.
• Serve hot, topped generously with crushed air-fried noodles.
• 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.

🛠️ 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

Serve these besides these following awesome Indo-Chinese recipes !

How to Store

Ensure the soup is cooled to room temperature before storing. Warm it on the stovetop over medium heat or microwave it for 1-2 minutes before serving.

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.

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!

Conclusion

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.