Vegetable Manchow Soup

Author:

Soniya Saluja

Craving a comforting bowl of vegetable manchow soup? Our recipe combines traditional flavors with modern twists. Discover the perfect balance of spices and textures.

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Course: Soup

Cuisine: Indo-Chinese

Keyword: manchow soup, veg manchow sooup, vegetable manchow soup

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

4 people

Calories:

533kcal

Ingredients

For Air-Fried Crispy Noodles

2 cups boiled noodles follow package instructions
2 tablespoon cornstarch
1 teaspoon oil optional, helps crisping

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 vegetable 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 slurry
2 tablespoon fresh coriander chopped
2 tablespoon spring onion greens chopped (for garnish)

Instructions

How to Make Air-Fried Crispy 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.

How to Make Veg Manchow 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 — 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.

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