Vegetable Manchow Soup Recipe – Crispy Noodles & Soy Sauce

Last Updated on 1 month by Neha Deshmukh

Vegetable Manchow Soup Recipe – Crispy Noodles & Soy Sauce

Introduction

There’s just something so comforting about a warm bowl of soup, isn’t there? Especially when it’s packed with veggies and has that lovely, slightly spicy kick! This Vegetable Manchow Soup is a family favorite in my home – it’s become a go-to, especially during those cozy monsoon evenings or when I’m feeling a little under the weather. I first made this when I was craving something flavorful and healthy, and it’s been a regular on my menu ever since. The crispy noodles on top? Absolute must. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any vegetable soup. It’s a vibrant, flavorful experience! Here’s what makes it special:

• Packed with Goodness: Loads of fresh vegetables make it super healthy.
• Flavor Explosion: The combination of soy sauce, rice vinegar, and spices is just divine.
• Texture Play: The soft soup with the crunchy noodles is a delightful contrast.
• Customizable: Easily adapt it to your taste and what you have on hand.
• Comfort Food: It’s warm, soothing, and perfect for any time of year.

Ingredients

Here’s what you’ll need to create this delicious Manchow Soup:

• 1 tablespoon sesame oil
• ½ – 1 teaspoon red chilies, finely chopped
• 1 teaspoon ginger, minced
• 1 teaspoon garlic, minced
• ½ cup onions, finely chopped (about 80g)
• ½ – ¾ cup button mushrooms, sliced (about 60-80g)
• ½ cup french beans, finely chopped (about 75g)
• ½ cup cabbage, shredded (about 75g)
• ½ cup carrots, finely chopped (about 75g)
• ½ cup capsicum (bell pepper), finely chopped (about 75g)
• 1 teaspoon celery, finely chopped
• ½ teaspoon black pepper powder
• 2 teaspoons soy sauce (approx. 15ml)
• 3 cups water (720ml)
• 2 tablespoons cornstarch (approx. 20g)
• ½ teaspoon rice vinegar (approx. 2.5ml)
• 2 teaspoons coriander leaves (cilantro), chopped for garnish
• Salt to taste
• ¾ cup noodles (approx. 75g)
• 1 teaspoon cornstarch (approx. 5g) – for noodles
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Sesame Oil: Don’t skip this! It adds a wonderful nutty aroma that really elevates the soup. A little goes a long way.
• Red Chilies: Adjust the amount to your spice preference. I like to use Indian red chilies, but you can use any variety you enjoy.
• Soy Sauce: Use a good quality soy sauce. It makes a big difference in the overall flavor. For a richer flavor, consider dark soy sauce.
• Rice Vinegar: This adds a lovely tanginess. If you don’t have rice vinegar, you can substitute with white vinegar, but use a little less.
• Noodle Type: I prefer using Hakka noodles or chow mein noodles for this recipe. They hold their shape well when fried. You can also use regular noodles, but they might become a bit softer.

Step-By-Step Instructions

Alright, let’s get cooking! Here’s how to make this amazing Manchow Soup:

1. First, prep your veggies! Chop all the vegetables – onions, mushrooms, french beans, cabbage, carrots, capsicum, celery, chilies, ginger, and garlic – finely. Having everything ready to go makes the cooking process so much smoother.
2. Heat the sesame oil in a wok or large pot over medium heat. Add the chopped red chilies, ginger, and garlic. Sauté for about 8-10 seconds until fragrant. Be careful not to burn the garlic!
3. Add the chopped onions and sauté for about a minute until they become translucent. Then, add the mushrooms and french beans. Cook until the mushrooms start to brown slightly.
4. Now, add the cabbage, carrots, capsicum, and celery. Stir-fry everything together for 3-4 minutes on medium-high heat. You want the vegetables to be slightly tender-crisp.
5. Season with black pepper powder and soy sauce. Give it a good mix to ensure everything is well coated.
6. Pour in the water or vegetable stock. Add salt to taste and bring the soup to a simmer. Let it simmer for about 5-7 minutes to allow the flavors to meld.
7. Time for the thickening magic! Prepare a cornstarch slurry by mixing 2 tablespoons of cornstarch with 2 tablespoons of water. Stir this slurry into the simmering soup and cook for another minute or two until the soup thickens to your desired consistency.
8. Add the rice vinegar and adjust the seasoning if needed. Taste and add more soy sauce or salt if you think it needs it.
9. Now, let’s make those crispy noodles! Toss the cooked noodles with 1 teaspoon of cornstarch. Heat oil in a separate pan for deep frying. Deep fry the noodles until they turn golden brown and crispy. Drain them on paper towels to remove excess oil.
10. Serve the hot soup immediately, garnished with the crispy fried noodles and a sprinkle of fresh coriander or spring onions.

Expert Tips

• Don’t overcrowd the wok: Cook the vegetables in batches if necessary to ensure they cook evenly.
• Taste as you go: Adjust the seasoning throughout the cooking process to get the perfect flavor.
• For a richer soup: Use vegetable stock instead of water.
• Keep it hot: Serve immediately for the best flavor and texture.

Variations

• My friend, Priya, loves adding a handful of spinach towards the end for an extra boost of nutrients.
• For a heartier soup, add some cooked chicken or shrimp.
• My family loves a squeeze of lemon juice right before serving for a brighter flavor.

Vegan Adaptation

This recipe is easily made vegan! Just ensure your soy sauce doesn’t contain any animal products (some brands do).

Gluten-Free Adaptation (Soy Sauce Alternatives)

If you’re gluten-free, use tamari instead of soy sauce. Tamari is a gluten-free alternative that has a similar flavor profile. Coconut aminos are another option, though they have a slightly sweeter taste.

Spice Level Adjustment

Love it hot? Add more red chilies or a dash of chili oil. Prefer it milder? Reduce the amount of red chilies or omit them altogether.

Festival Adaptations (Winter/Monsoon Comfort Food)

This soup is perfect for those chilly winter or rainy monsoon days. It’s warming, comforting, and just what you need to lift your spirits.

Serving Suggestions

Serve this soup as a starter or a light meal. It pairs well with spring rolls or momos.

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 2 days. The crispy noodles will lose their crispness, so it’s best to add fresh noodles when reheating.

FAQs

What is Manchow Soup traditionally made with?

Traditionally, Manchow Soup is a Chinese-Indian creation, featuring a blend of Chinese flavors with Indian spices and vegetables. It often includes a mix of vegetables and is known for its slightly spicy and tangy taste.

Can I use different vegetables in this soup?

Absolutely! Feel free to use any vegetables you like. Broccoli, peas, and cauliflower are all great additions.

How can I make the soup spicier?

Add more red chilies, a dash of chili oil, or a pinch of cayenne pepper.

Can I prepare the crispy noodles ahead of time?

You can fry the noodles ahead of time, but they will lose their crispness. It’s best to fry them just before serving.

What is the best way to adjust the saltiness of the soup?

Add salt gradually, tasting as you go. Remember that soy sauce is already salty, so start with a small amount of salt and add more if needed.