Manchow Soup is one of the most popular Indo-Chinese starters, which is relished for its spicy taste, aromatic ingredients, and crispy fried noodle topping. Made from fresh vegetables, ginger, garlic, green chillies, soy, and black pepper, the soup is a wonderful mix of spicy, tangy, and savoury flavours. It’s particularly fun in the winter evenings or on rainy days. Let’s make a Manchow Soup at home like the one you will find at the restaurant!
Manchow Soup ingredients
For two servings of vegetable Manchow Soup, you’ll need 1 tablespoon of cooking oil, 1 teaspoon chopped ginger, 1 teaspoon chopped garlic, 1 green chilli, ¼ cup chopped cabbage, ¼ cup carrot, ¼ cup capsicum, ¼ cup French beans, ¼ cup mushrooms, 2 teaspoons of soy sauce, ½ teaspoon black pepper, 3 cups of vegetable stock or water, and 2 tablespoons of cornflour and salt to taste. For garnishes, have some fried noodles, spring onions, and fresh coriander leaves.
The preparation time and serving
It’s a basic soup recipe which takes about 15 minutes to prepare and 20-25 minutes to cook. This serves two, but can be easily scaled up if you want to serve more. If the vegetables are finely chopped prior to cooking, it speeds up the cooking time and results in the traditional restaurant texture.
Here are three steps to follow for making manchow soup
First, warm cooking oil in a large frying pan or wok. Include chopped ginger, garlic, and green chilli and fry till it releases the aroma. Add finely chopped cabbage, carrot, capsicum, French beans, and mushrooms. Cook vegetables for 2-3 minutes until they are tender. Add soy sauce, black pepper, and salt, then add vegetable stock/water. Let the mixture boil for a few minutes. Meanwhile, make a slurry of cornflour and water. Slowly add it to the soup, stirring continuously. Simmer until the soup is slightly thick. Then add some vinegar and chopped spring onions.
How to Add Condiments to Fried Noodles
Crispy fried noodles are an important part of traditional Manchow Soup. They should be boiled just to the point of being cooked before they are prepared. Drain off and leave to dry thoroughly. Rinse the noodles and lightly coat with cornflour; then add them to the hot oil and deep-fry until they are golden and crispy. Take out and put them on paper towels to absorb excess oil. Just before serving, to keep the crispy noodles crunchy, add them on top of the soup.
Essential tips for preparing Restaurant-style Manchow Soup
Use freshly chopped ginger, garlic, and green chillies at all times for a delicious restaurant-style taste. Do not overcook the vegetables, as they will have a better texture with a bit of crunch. Adjust the amount of black pepper, soy sauce, and vinegar according to your personal preference. The Manchow soup with extra garlic, green chillies, and crispy noodles is my favourite; it’s a great balance of spicy taste and crunchy texture.
Types of Manchow Soup
There are various ways to make Manchow Soup, depending on your taste and food preferences. Vegetable Manchow Soup is perfect for vegetarians, and chicken Manchow Soup can be made with finely chopped chicken and chicken stock. For some texture and variety, you can serve tofu, paneer, or mushrooms. If you like spicy dishes, you can add some more green chillies or chilli sauce to the soup for extra flavour.
Conclusion
Manchow Soup is a delicious Indo-Chinese starter that is made from fresh vegetables, aromatic spices, and crispy noodles. With its tangy and pungent taste, it’s an ideal starter to any meal or snack at home. I like serving them hot and garnished with extra crispy noodles and spring onions for a restaurant-style meal.
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