Go Back
+ servings
vegetarian manchow soup garnished with fried noodles served in a white bowl with a spoon.
Print

Veg Manchow Soup

Veg Manchow Soup is a delicious vegan Asian soup loaded with vegetables. It's one of the most popular Asian-style soups in India. Manchow soup is served with fried noodles on top which makes it even more appetizing.
Course Soup
Cuisine Asian, Indian, Indo-Chinese
Diet Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 264kcal

Equipment

  • Cooking pot

Ingredients

  • ¼ cup finely chopped button mushrooms
  • ¼ cup finely chopped french beans
  • ¼ cup finely chopped carrots
  • ¼ cup finely chopped cabbage
  • ¼ cup finely chopped bell pepper (capsicum)
  • 1 small onion finely chopped
  • 1 teaspoon finely chopped garlic
  • ½ teaspoon finely chopped ginger
  • 1-2 finely chopped hot green chili peppers adjust as per taste
  • ¼ cup finely chopped spring onion keep white and green part separated
  • ¼ cup roughly chopped cilantro leaves
  • 1 tablespoon finely chopped cilantro stems
  • 2 tablespoons soy sauce
  • ½ tablespoon white vinegar
  • 2 tablespoons corn starch
  • Ground black pepper to taste
  • Salt to taste
  • 1 tablespoon vegetable oil
  • 4 cups vegetable stock/ water

Ingredients for fried noodles

  • 1 cup boiled noodles
  • 1 tablespoon corn starch
  • Salt to taste
  • Vegetable oil/ canola oil for deep frying the noodles

Instructions

  • Sprinkle corn starch and salt on boiled noodles. Toss until the starch gets evenly coated on each strand. Heat oil in a pot and deep fry the noodles until they turn golden brown. Take them out on a plate lined with a paper towel. Keep the fried noodles aside.
  • In another cooking pot, heat around 1 tablespoon of oil. Add ginger, garlic, and green chilies. Saute for a few seconds or until they become fragrant.
  • Add chopped onion and white part of spring onion. Saute until the onion becomes translucent.
  • Add chopped cilantro stems and saute for a few seconds.
  • Next, add all the vegetables. Stir fry them on high flame for 4-5 minutes. The vegetables should be cooked but remain crunchy.
  • Add vegetable stock/ water, soy sauce, vinegar, salt, and pepper. Mix and let the soup boil.
  • While the soup is boiling, mix 2 tablespoons of corn starch with around 3 tablespoons of water to make a smooth slurry.
  • Once the soup starts boiling, add corn starch slurry to it and stir continuously for 1-2 minutes. Cook until the soup thickens.
  • Add chopped cilantro leaves and spring onion greens. Mix.
  • Pour the soup into a serving bowl, garnish with fried noodles and chopped spring onion greens. Enjoy!

Notes

  • Though the vegetables that I have added are the vegetables that are generally used in this soup. You can add or skip a few based on your liking.
  • If you prefer a thinner soup, add less corn starch.
  • Don't stop stirring for 1-2 minutes after adding corn starch slurry to avoid lump formation in the soup.
  • Add the fried noodles just before consuming the soup. Once you put them in the soup bowl they will start turning soft and we want to enjoy them crisp. You can serve the fried noodles on the side too.
  • For a hotter version of this soup, add some chili oil or hot sauce to it.
  • More recipe tips and tricks are given within the post above, please follow them to make this recipe.

Nutrition

Calories: 264kcal | Carbohydrates: 56g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1455mg | Potassium: 164mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2060IU | Vitamin C: 15mg | Calcium: 21mg | Iron: 1mg