Vegetable Manchow Soup Recipe (Indo-Chinese Manchow Soup)

 


Vegetable Manchow Soup is a spicy, hot and sour Indo-Chinese soup loaded with crunchy vegetables flavored with soy sauce and vinegar and thickened with a cornstarch mixture. The highlight of this delightful soup is the garnish of fried noodles! Every savory, spicy spoonful is best enjoyed with the crunch of deep fried noodles.

Hot soups bring comforting warmth during the cold winter months and vegetable manchow soup is one of the favorite soups we enjoy, especially during our jaunts to the local Chinese restaurant; it is one of the first soups we order along with sweet corn vegetable soup.

All Chinese recipes in India have been metamorphosed to a spicy Indo-Chinese flavor with a fusion of both Chinese flavors and Indian spices. Once you have relished the Indo-Chinese flavors, your palate will never dare to enjoy the bland (for us Indians who are lovers of all kinds of spices) authentic Chinese cuisine!!

Vegetable manchow soup is one of the easiest and quickest soups you can make.   Finely chopped crunchy vegetables are sauteed along with onions, ginger, garlic, green chillies/jalapenos and coriander leaves/cilantro and boiled in vegetable stock or water. The Chinese elements are soy sauce and vinegar.

Indian soy sauce is very dark so a little goes a long way. Vinegar adds a tang to the hot soup; you can substitute with lemon juice (but I prefer the taste vinegar gives to Chinese food). For the protein element, along with mushrooms you can add finely chopped tofu or paneer (Indian cottage cheese).

The piece de resistance is the deep fried noodles served along with the soup.  Regular noodles are boiled, drained and deep fried to a crispy crunch.  Served along with the soup, they give a nice crunchy bite in every spoonful!! And of course, how can you forget the ultimate garnish: finely chopped green onions or cilantro.

Serve light, healthy and comforting vegetable manchow soup with schezwan hakka noodles or vegetable fried rice and Indo-Chinese vegetable puffs for a Chinese experience in your own home!!

So no more soup from a packet or take out from a local joint, do try out my take on vegetable manchow soup today and enjoy a comforting, healthy and light soup as a starter or just as a snack break.

Check out these lip-smacking soups you can enjoy any time:

Creamy Mushroom Soup

Sweet Corn Vegetable Soup

Light and Healthy Lauki (Bottle Gourd) Soup

 


Vegetable Manchow Soup
Serves 4
A light, healthy and comforting Indo-Chinese soup, vegetable manchow soup is full of crunchy vegetables cooked along with soy sauce and vinegar and served with a topping of crunchy crispy deep fried noodles!!!
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
162 calories
22 g
0 g
7 g
3 g
1 g
278 g
869 g
4 g
0 g
6 g
Nutrition Facts
Serving Size
278g
Servings
4
Amount Per Serving
Calories 162
Calories from Fat 65
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 869mg
36%
Total Carbohydrates 22g
7%
Dietary Fiber 3g
10%
Sugars 4g
Protein 3g
Vitamin A
45%
Vitamin C
52%
Calcium
4%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ¼ cup finely chopped cabbage
  2. ¼ cup finely chopped carrots
  3. ¼ cup finely chopped bell pepper/capsicum
  4. ¼ cup finely chopped mushrooms
  5. ¼ cup finely chopped onions
  6. 2 tablespoons white portion of green onions
  7. 1 teaspoon finely minced or grated garlic
  8. 1 teaspoon finely minced or grated ginger
  9. 3 tablespoons finely chopped coriander leaves/cilantro
  10. 2 to 3 green chillies/jalapenos, finely minced
  11. 3 cups of vegetable stock or water
  12. 2 tablespoons sesame oil or any cooking oil
  13. 1 to 2 teaspoons soy sauce
  14. ½ to 1 teaspoon white vinegar
  15. 2 tablespoons cornflour in ¼ cup of water
  16. Black pepper powder
  17. Salt to taste
  18. Deep fried noodles
  19. Finely chopped green onions or coriander leaves/cilantro for garnishing
Instructions
  1. Heat oil in a deep pan or wok.
  2. Add finely chopped onions, ginger, garlic, cilantro and green chillies; sauté for a minute on high.
  3. Add all the chopped vegetables (carrots, cabbage, mushrooms and bell peppers and fry again for about another minute (make sure you do not overcook; you need the crunch of vegetables in the soup).
  4. Meanwhile, heat the vegetable stock (if using) or water in a separate saucepan.
  5. Once the vegetables are fried, add the hot water or stock, salt to taste, soy sauce, and black pepper powder (about ½ teaspoon) and bring to a boil again.
  6. Add vinegar and do a taste test. Add salt, soy sauce or vinegar to get a balanced flavor.
  7. Stir in cornflour paste and heat till it thickens. If you want a thicker soup, add more cornflour.
  8. Mix well till heated through, garnish with chopped green onions or cilantro and serve piping hot with a topping of deep fried crispy noodles!!
Notes
  1. For the crispy fried noodles topping, either use store bought or make your own. Just boil noodles according to the instructions on the packet, drain well and deep fry in small batches till crisp and crunchy.
  2. You can add finely diced paneer or tofu for additional nutrition.
  3. Other vegetables you can add are baby corn, broccoli, bamboo shoots, water chestnuts etc.
beta
calories
162
fat
7g
protein
3g
carbs
22g
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Curry and Vanilla http://www.curryandvanilla.com/

How to make Vegetable Manchow Soup with step-by-step Method:

  • Heat oil in a deep pan or wok.
  • Add finely chopped onions, ginger, garlic, cilantro and green chillies; sauté for a minute on high.

  • Add all the chopped vegetables (carrots, cabbage, mushrooms and bell peppers and fry again for about another minute (make sure you do not overcook; you need the crunch of vegetables in the soup).

  • Meanwhile, heat the vegetable stock (if using) or water in a separate saucepan.
  • Once the vegetables are fried, add the hot water or stock, salt to taste, soy sauce, and black pepper powder (about ½ teaspoon) and bring to a boil again.

  • Add vinegar and do a taste test.  Add salt, soy sauce or vinegar to get a balanced flavor.
  • Stir in cornflour paste and heat till it thickens.  If you want a thicker soup, add more cornflour.
  • Mix well till heated through, garnish with chopped green onions or cilantro and serve piping hot with a topping of deep fried crispy noodles!!

  • Enjoy!!!!

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3 comments

  1. Kriska Marie says:

    I love Chinese food and I have come to love Indian dishes, so this recipe piqued my curiosity. It’s perfect especially with Dubai’s cold weather now. Thanks for the recipe!

    Oh and thanks for sharing it over at Food Friday. Your recipe got featured HERE. Hope to see you again! 🙂

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