Veg Manchow Soup Recipe – Sharmis Passion

Veg Manchow Soup is made by adding vegetables, spices and then fried noodles in it. It is slightly spicy and filling enough to serve as a starter. Its taste feels warm and comforting, especially during rainy or cold days. Many people order it in hotels but it is very easy to make at home.

This soup is usually served before the main dish. The ingredients are simple and available in most kitchens. You can prepare it without much planning or hard work. Its taste is mildly spicy with a spicy aftertaste. This gives a feeling of filling the stomach but does not put too much pressure on the stomach. Anyone who likes Indo-Chinese food will enjoy making this at home.

About Veg Manchow Soup

Veg Manchow Soup is a soup made of mixed vegetables and simple sauce. This is very common in Indian restaurants serving Chinese cuisine. The base is spicy and slightly peppery in taste. To make it a little thick and smooth, corn flour is added. That thickness gives the home a proper restaurant-style feel.

This recipe is made only with vegetables like cabbage, carrot, beans and capsicum. Additionally the garlic adds a strong flavor and should not be omitted and the soy sauce and vinegar add the distinctive Chinese flavor. The vegetables are cooked until slightly crisp and not too soft. That small difference makes a big difference in the final texture.

There are some minor changes also. Some people add mushrooms or baby corn for extra flavor. Some people like to add green chillies for more spice. The thickness can be easily adjusted by adding more or less corn flour. You can also make it a little watery if you like a thinner consistency. The taste can be balanced as per your family’s preferences.

I usually prepare it on weekends. My family likes to eat it in the evening when the weather is a little cooler.

Veg Manchow Soup Ingredients

• Hakka Noodles – I add it for the crunchy texture, I fry the noodles until golden and crisp and add them on top before serving.
• Cabbage – I have chopped it finely to increase the quantity and sweetness. It gives a slight crunch to the soup, you can replace it with lettuce but I think cabbage works better.
• Carrot – I have added for color and slight sweetness. I have cut it into small pieces so that it cooks quickly, you can also grate it if it is easier.
• beans – I used for extra bite and texture. If you don’t have it you can leave it out but it gives a nice crunch.
• Capsicum – I have added for mild taste and freshness. You can use other colors too, I sometimes mix the two.
• green onion – I add it while frying for fresh taste. You can also sprinkle a little on top while serving.
• Garlic – I have crushed fresh garlic and roasted it for stronger flavor. I find it tastes better fresh than paste.
• corn flour – I mixed it with water and added it to the soup to thicken it. It gives smooth texture and light shine which looks good.
• soy sauce – I have added it for saltiness and Indo Chinese taste. You can do more or less as per your taste.
• vinegar – I have added a small amount to give it a mild spicy taste. White vinegar works well, you can also use apple cider if you have it.
• freshly ground black pepper – I have used it for summer and summer. It balances the overall flavors well.
• chilli powder – I added it for spice and a little color. If you are making it for children at home then you can reduce it.
• Oil – I have used regular cooking oil for roasting vegetables and frying noodles. Any oil you use daily will be fine.

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How to make Veg Manchow Soup step by step

1. Deep fry the noodles until golden. Take out in tissue paper and keep aside. – Cut and prepare the vegetables.

2. Heat oil in a pan – add crushed garlic and fry until golden, then add green onions. Fry for a minute.

3. Add carrots, cabbage and beans and fry for a few minutes until the raw smell goes away. Meanwhile, add water to cornflour and make a thin liquid.

4.Add capsicum and fry the vegetables together. Add soya sauce, vinegar.

5. Add black pepper powder and fry for a few minutes. – Then add 1 cup water

6. Let it boil, add salt and chilli flakes (you can also mix it with black pepper powder). Let it cook on low flame for at least 10 minutes.

7. Cook the vegetables till cooked, not too soft, they should be slightly crisp. – Now add cornflour mixture. Let it boil for 5 minutes.

8.Cook until the mixture thickens slightly. Add noodles and boil for 3 minutes and then turn off.

Store and serve.

Expert Tips

• fry noodles – I usually fry until golden and crisp, they get soggy if not fried properly in hot soup.
• cooking – I avoid overcooking vegetables, they should remain crisp. Its texture becomes soft when cooked too much.
• add corn flour – I add lump-free water before pouring. Add slowly and keep stirring so that it gets mixed well.
• adjust stability – If it becomes too thick then add some hot water to it and mix. If it is too thin then let it boil for a few more minutes.
• fresh garlic – Use fresh crushed garlic for a stronger flavor. You can also try garlic powder here.
• add noodles at the end – Always add the crispy topping just before serving. This makes the crunch last longer.

serving and storage

Serve it hot with additional fried noodles on top. It tastes good before eating fried rice or noodles at home. You can also eat it alone for a light dinner. Leftovers can be kept in the refrigerator for up to two days. Heat the pan again and if it thickens while heating, add some water to it.

general questions and answers

1.Can I skip deep frying the noodles?

Yes, you can boil and pour directly. But the crispy topping gives an overall better taste and texture.

2.Can I make this without corn flour?

You can skip it but the consistency will be thinner. Mixing a little helps to get proper coating and thickens the soup.

3.Can I add more vegetables?

Yes, you can add mushrooms, baby corn or peas. It is flexible and easy to adjust.

4.Is it too spicy?

The spice depends on the black pepper and chili powder used. You can reduce both and make it lighter for kids.

5.Can I prepare it in advance?

Yes, you can prepare the base and keep it in the fridge. Add fried noodles just when serving so that they remain crunchy.

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