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Ingredients
- Serves 4 people
10 ml oil
2 green chilies, finely-chopped
5 g ginger, finely-chopped
5 g garlic, finely-chopped
20 g scallion bulb whites, finely-chopped
20 g shredded green cabbage
20 g carrots, grated
20 g green bell pepper, finely-chopped
3 g black pepper powder
10 ml light soy sauce
250 ml water
15 g corn starch dissolved in 10 ml water
3 ml vinegar
3 to 4 g salt to taste
For garnishing:
3 g fresh coriander leaves, finely-chopped
5 g scallion greens, finely-sliced
5 g fried noodles
Vegetable Manchow Soup
Manchow soup is a widely popular Indo-Chinese soup that can be found in restaurants all over India. It is popularized by the street food vendors who sell Manchow soup out of small carts all over the country.
- Easy
- 10 min
- 10 min
- 10 min
- 1 steps
- 17 Ingredients
- Easy
- 1 steps
- 17 Ingredients
- 10 min
- 10 min
- 10 min
Instructions
-
Make the Manchow soup
- In a medium pot, add oil and heat. Add the chopped green chilies, garlic and ginger.
- Cook for a minute and then add the chopped onions. Cook for another 2 minutes or until the onions become translucent.
- Stir fry on a high flame till the onions get lightly browned from the edges.
- Add the grated carrots, shredded cabbage, and the finely-chopped green bell pepper.
- Stir fry on a medium to high flame for 3 to 4 minutes.
- Add the soy sauce and black pepper and stir well. Follow by adding the water.
- Season with 3 to 4 g salt and let the soup come to a simmer on a medium heat. Keep in mind that soy sauce is salty as well, so you will need a lesser amount of salt.
- Stir the corn starch and water together as they will have been separated.
- Add the corn starch paste to the soup and stir very well. Let the soup thicken on low heat.
- Lastly, add the vinegar and switch off the flame.
Plate and Serve!
Serve the Manchow soup hot and garnish with the scallion leaves and chopped coriander. Serve Manchow soup with fried noodles.
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Ingredients
- Serves 4 people
-
10 ml oil
2 green chilies, finely-chopped
5 g ginger, finely-chopped
5 g garlic, finely-chopped
20 g scallion bulb whites, finely-chopped
20 g shredded green cabbage
20 g carrots, grated
20 g green bell pepper, finely-chopped
3 g black pepper powder
10 ml light soy sauce
250 ml water
15 g corn starch dissolved in 10 ml water
3 ml vinegar
3 to 4 g salt to taste
For garnishing:
3 g fresh coriander leaves, finely-chopped
5 g scallion greens, finely-sliced
5 g fried noodles
Nutrition
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