Vegetable Manchow Soup - An Indo-Chinese Recipe
Manchow Soup is a mandatory part of any Indo-Chinese menu. I love it because it is chock-a-bloc with veggies and can be a meal by itself.
Ingredients
- 50 Gms Cabbage
- 50 Gms Purple Cabbage
- 1 Large Carrot
- 1 Large Capsicum
- 10 Mushrooms
- 2 Spring Onions with Greens
- 8 Garlic Cloves
- 1" Ginger
- 2 Green Chillies
- 1.5 tbsp Soy Sauce
- 1 tbsp Vinegar
- 1.5 tbsp Corn Flour
- 1 tbsp Oil
- 3 Cups Water
- Salt to Taste
For Garnish
- 50 Gms Hakka Noodles
- Oil for Frying the Hakka Noodles
Instructions
The Preparations for Manchow Soup
- Chop all vegetables to fine pieces. Keep the spring onion and its greens separate.
- Chop the ginger, garlic, and chillies to fine pieces as well.
- Dissolve 1.5 tbsp corn flour in 1/4 cup water. Set aside.
Method to Fry Hakka Noodles
- Boil the hakka noodles just to soften them.
- Leave in the colander to drain water completely.
- Sprinkle corn flour and mix well.
- Heat some oil.
- Deep fry noodles till they just start to turn brown.
- Remove from the oil and place on a kitchen tissue.
- Set aside.
Method to Make Manchow Soup
- In a pan, heat the oil.
- Add ginger, garlic and green chillies.
- Saute till the aromas are released.
- Add the spring onions. Do not add the spring onion greens at this stage.
- Stir-fry for a minute.
- Add the mushrooms and stir-fry to 1 minute.
- Add carrots and stir-fry for 2 minutes.
- Add the capsicum and stir-fry for 2 minutes.
- Add both the cabbages and stir-fry for 2 minutes.
- Add spring onion greens and mix well.
- Add soy sauce and vinegar.
- Mix well.
- Stir-fry for 1 minute.
- Add 3 cups water.
- Simmer for 5 minutes.
- Add the corn flour paste and salt.
- Mix well and simmer till the Manchow Soup thickens a bit.
- Divide into 4 equal portions.
- Top with some fried Hakka noodles.
- Serve hot!
Notes
You could also add some boiled Hakka Noodles to the Soup to make it more hearty and a complete meal.