Last updated . Originally posted By Jyothi Rajesh 14 Comments
Vegetable manchow soup is hot, sour, spicy and easy to make. Loaded with mix of vegetables and topped with crunchy fried noodles on top, this Indo-Chinese soup is sure to brighten up chilly damp day.
To feel safe and warm on a cold wet night, all you really need is soup. – Laurie Colwin
Let’s talk hot soup! Let’s talk –
Manchow Soup
I hope winter is treating you better. Though this winter was not really that cold in my part of the world, I’m going “brrrrrr”! My husband and kids have a good laugh at times when they see me wearing at least 3 layers of cloth: D.
Their laughs did not bother me much. I decided I will make a party out of it and wear my best stockings, sweaters, jackets, hats. I decided to love winters, embrace the coldand find beauty in the bleak skies. And even in the shorter days and the darker nights, I simply refuse to let the change of seasons bring down my spirits!
What comes to your mind when you think of cold, chilly nights? Cozy corners, blankets, and soups right? Yes, that’s what I thought! Cold winter nights are meantfor having hot steaming bowls of manchow soup.
All you need is a bowl of steaming hot soup to sip on while sitting under your favorite cozy blanket in your most comfortable position and watching your favorite soap opera or may be reading your favorite book while sipping this soup.
Veg Manchow Soup
The easy option for me is of course mixed vegetable soup which is sour and spicy. Simple, hearty, yet light it is healthy and delicious too. And you know what s the best part about this soup? Crunchy fried noodles on the top! This is VEGETABLE MANCHOW SOUP!
I always ask the waiter to give me an extra bowl of those crispy noodles every time we eat out in a Chinese restaurant. I can munch on and finish like 2 full blows of it alone. Do you do that as well? Those crunchy noodles drenching in hot super comforting soup can make you drool even at 3 AM! 😀
With loads of veggies, topped with some fried noodles, it will brighten up a chilly damp day for sure. Serve this as a beginning to an Indo-Chinese meal or make it in a large pot, filled with lots of vegetables to make a soupy meal by itself.
How To Make Veg Manchow Soup
- Heat oil in a wok. Add ginger, garlic, finely chopped green chilies and onions to hot oil. Saute till onions turns pink.
- Add all the finely chopped vegetables along with salt and pepper powder. Cook on high flame for about 3 to 4 minutes.
- Add soy sauce and vinegar. Mix well. Add water as required and bring it to boil.
- Add corn flour to water and mix well making sure no lumps are present. Add it to the soup stirring constantly as you add. Let it simmer for another 3 to 5 minutes.
- Cook noodles in water as per packet instructions and then drain it. Fry the noodles in hot oil until crisp. Remove from oil and drain it on paper towel.
- Once soup is ready, check for seasoning. Turn off the stove.
- Pour hot soup into serving bowls, top it with fried noodles and green spring onions. Serve immediately.
MORE SOUP RECIPES FOR YOU TO TRY –
Thai Pumpkin Soup
Creamy Cauliflower Soup
Instant Pot Butternut Squash Soup
Roasted Tomato Basil Soup
Roasted Carrot Onion Soup
Chinese Egg Drop Soup
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Vegetable Manchow Soup
Jyothi Rajesh
Vegetable machow soup is hot, sour, spicy and easy to make. Loaded with mix of vegetables and topped with crunchy fried noodles on top, this Indo-Chinese soup is sure to brighten up chilly damp day.
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Prep Time 15 minutes mins
Cook Time 15 minutes mins
Course Soup
Cuisine Indo-Chinese
Servings 5 servings
Calories 141
Ingredients
- 2 Carrots
- 10 green beans
- ¼ cup cabbage
- ¼ cups white spring onions
- 1 tablespoon ginger finely chopped
- 1 tablespoon garlic finely chopped
- 1 green chili adjust as per spice preference
- 1 tablespoon dark soy sauce
- 1 teaspoon white vinegar
- Salt to taste
- 1 tablespoon ground pepper
- 1 tablespoon sesame oil
- 1 tablespoon corn flour
- ¼ cup water (plus extra water if needed)
For Garnish –
- ¼ cup green spring onions
- ½ cup fried noodles
Instructions
Wash all the vegetables(onions, ginger, garlic, carrots, beans, cabbage) and chop them very fine.
Heat oil in a wok. Add ginger, garlic, finely chopped green chilies and onions to hot oil. Saute till onions turns pink.
Add all the finely chopped vegetables along with salt and pepper powder. Cook on high flame for about 3 to 4 minutes.
Add soy sauce and vinegar. Mix well. Add water as required and bring it to boil.
Add corn flour to water and mix well making sure no lumps are present. Add it to the soup stirring constantly as you add. Let it simmer for another 3 to 5 minutes.
Cook noodles in water as per packet instructions and then drain it. Fry the noodles in hot oil until crisp. Remove from oil and drain it on paper towel.
Once soup is ready, check for seasoning. Turn off the stove.
Pour hot soup into serving bowls, top it with fried noodles and green spring onions. Serve immediately.
Notes
Nutritional Info– Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.
Nutrition
Calories: 141kcalCarbohydrates: 26gProtein: 2gFat: 3gSaturated Fat: 1gSodium: 293mgPotassium: 151mgFiber: 2gSugar: 2gVitamin A: 4618IUVitamin C: 8mgCalcium: 23mgIron: 1mg
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