Veg Manchow Soup Recipe

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

This soup is usually served before main course. The ingredients are simple and mostly available in kitchen. You can prepare this without much planning or effort. Flavor is mildly spicy with tangy taste. It feels filling but not too much on stomach. Anyone who likes Indo Chinese food will enjoy making this at home.

Jump to:

• About Veg Manchow Soup
• Veg Manchow Soup Ingredients
• How to make Veg Manchow Soup Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Veg Manchow Soup

Veg Manchow Soup is a soup made with mixed vegetables and simple sauces. It is very common in Indian restaurants that serve Chinese dishes. The base is spicy and slightly peppery in taste. Corn flour is added to make it little thick and smooth. That thickness gives proper restaurant style feel at home.

This recipe is just made with vegetables like cabbage, carrot, beans and capsicum. Also garlic gives strong flavor and should not be skipped and soya sauce and vinegar adds that typical Chinese taste. Vegetables are cooked until slightly crunchy and not too soft. That small crunch makes lot of difference in final texture.

There are few small variations also. Some people add mushroom or baby corn for extra bite. Some prefer adding green chilli for more spice. Thickness can be adjusted easily by increasing or reducing corn flour mixture. You can also make it little watery if you like thin consistency. Taste can be balanced according to your family liking.

I usually prepare this on weekends. My family likes having this in evening time when weather is little cool.

Veg Manchow Soup Ingredients

• Hakka noodles - I have added for crunchy texture, I fry the noodles till golden and crisp and add it on top before serving.
• Cabbage - I have finely chopped this to add volume and sweetness. It gives slight crunch to the soup, you can replace with lettuce but I feel cabbage works better.
• Carrot - I added for color and light sweetness. I have chopped it small so it cooks faster, you can grate also if that is easy.
• Beans - I have used for extra bite and texture. If you do not have, you can skip but it gives good crunch.
• Capsicum - I added for mild flavor and freshness. You can use other colors also, I sometimes mix both.
• Spring onion - I have added this while sautéing for fresh taste. You can sprinkle little on top also while serving.
• Garlic - I have crushed fresh garlic and sautéed for strong flavor. I feel fresh one gives better taste than paste.
• Corn flour - I mixed this with water and added to thicken the soup. It gives smooth texture and slight shine which looks good.
• Soya sauce - I have added for saltiness and that Indo Chinese flavor. You can adjust more or less as per your taste.
• Vinegar - I added small amount for slight tangy taste. White vinegar works well, you can use apple cider also if that is what you have.
• Pepper powder - I have used this for heat and warmth. It balances the overall flavors nicely.
• Chilli powder - I added this for spice and little color. You can reduce if making for kids at home.
• Oil - I have used regular cooking oil for sautéing vegetables and frying noodles. Any oil which you use daily will be fine.

Similar Recipes

• Carrot Soup
• Broccoli Soup
• Sweet Corn Soup
• Clear Soup
• Mushroom Soup

How to make Veg Manchow Soup Step by Step

1.Deep fry noodles till golden. Drain in tissue paper and set aside. Chop the vegetables and keep it ready.

2.Heat oil in a pan - add crushed garlic saute till golden then add spring onion. Saute for a minute.

3.Add carrot, cabbage and beans saute for few minutes until raw smell leaves. Meanwhile add water to cornflour and make a thin liquid.

4.Add capsicum and saute the veggies together. Add soya sauce,vinegar.

5.Add pepper powder and saute for few minutes. Then add 1 cup water

6.Let it boil, add salt and chilli flakes (you can add it along with pepper powder itself). Let it cook for at least 10 minutes in low flame.

7.Cook until the veggies are cooked not too soft it should be slightly crunchy. Now add cornflour mixture. Let it boil for 5 minutes.

8.Cook until the mixture becomes slighty thick. Add the noodles boil for 3 minutes then switch off.

Store and serve.

Expert Tips

• Frying Noodles - I usually fry until golden and crisp, they become soggy in hot soup if not fried properly.
• Cooking - I avoid overcooking vegetables, they should stay crunchy. If overcooked texture becomes soft.
• Mix corn flour - I aways mix in water without lumps before adding. Pour slowly and keep stirring so it blends smooth.
• Adjust consistency - If it becomes too thick add little hot water and mix. If too thin let it boil for few more minutes.
• Fresh garlic - Use fresh crushed garlic for one strong flavor. You can also try garlic powder here.
• Add noodles at last - Always add crispy topping just before serving. This keeps the crunch for longer time.

Serving and Storage

Serve this hot with extra fried noodles on top. It goes well before fried rice or noodles meal at home. You can also have it alone for light dinner. Leftover can be stored in fridge for two days. Reheat in pan and add little water if it becomes thick while heating.

FAQS

1.Can I skip deep frying noodles?

Yes you can boil and add directly. But crispy topping gives better taste and texture overall.

2.Can I make this without corn flour?

You can skip it but consistency will be thin. Adding little helps to get proper coating and makes the soup thick.

3.Can I add more vegetables?

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

4.Is this very spicy?

Spice depends on pepper and chilli powder used. You can reduce both and make it mild for kids.

5.Can I prepare this in advance?

Yes you can prepare the base and refrigerate. Add fried noodles only while serving so that they stay crisp.

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