Spicy Restaurant-Style Veg Manchow SoupVeg
Warm up with this comforting, restaurant-style Veg Manchow Soup, a perfect blend of bold, savory, and tangy flavors. Packed with finely chopped fresh vegetables, aromatic ginger, garlic, and chilies, this hearty soup is thickened to a glossy perfection. Topped with crispy fried noodles, it offers a delightful crunch in every spoonful. It is a quick, fiber-rich meal that is both soothing and satisfying, ideal for cold evenings or when you crave a delicious bowl of Indo-Chinese goodness at home.
Ingredients
1 packet Boiled Noodles
1 tbsp Cornflour (Cornstarch)
as needed Oil
1 tbsp Green Garlic (finely chopped)
1 tbsp Ginger (finely chopped)
1 tbsp Green Chilli (finely chopped)
5 Green Beans (finely chopped)
1 Carrot (finely chopped)
1 cup Cabbage (chopped)
4 sliced Mushroom (sliced)
few Fresh Coriander
1 tsp Black Pepper Powder
to taste Salt
1 tbsp Soy Sauce
2 tsp Red Chilli Sauce
2 tsp Vinegar
3 cups Water
For garnishing Spring Onion Greens
Thickener Slurry (1 tbsp corn flour mixed with 1/4 cup water)
finely chopped colored capsicums (1/4 Cup)
finely chopped Spring Onion Greens
Instructions
1
Toss the pre-boiled noodles with 1 tablespoon of corn flour until evenly coated. Sieve off any excess flour. Deep fry the coated noodles in hot oil until they turn crispy and golden brown. Remove, let them cool completely, and then break them into smaller pieces for topping.
2
Heat a tablespoon of oil in a wok over high flame. Add the finely chopped garlic, ginger, green chilies, and spring onion greens. Toss for about a minute; do not overcook these.
3
Add the capsicum, beans, carrot, cabbage, mushrooms, and fresh coriander stems to the wok. Sauté everything on high heat for about 2 minutes, ensuring the vegetables retain their crunch.
4
Add salt and black pepper powder to the vegetables. Stir in the soy sauce, red chili sauce, and vinegar. Mix well and let it cook for 2-3 minutes.
5
Pour in 3-4 cups of water (or vegetable stock) and bring the mixture to a good boil. Let it simmer on medium-high flame for a few minutes.
6
In a small bowl, prepare a slurry by whisking 1 tablespoon of corn flour with 1/4 cup of water until smooth. Gradually add this slurry into the boiling soup, stirring constantly to prevent lumps from forming.
7
Continue to cook on medium flame for another 4-5 minutes, or until the soup thickens to your desired consistency. Taste and adjust the salt or seasoning if needed.
8
Garnish with fresh spring onion greens or coriander. Serve the soup steaming hot, topped with the prepared crispy fried noodles.
