veg manchow soup recipe with step by step photos – posting yet another indo chinese soup recipe.
manchow soup is a spicy and hot soup made from mixed vegetables. apart from veg hot and sour soup, manchow soup and tom yum soup are some of the soups we order from chinese takeaways and in restaurants.
as always for proteins i have added mushrooms. you can add tofu or sprouts. i do not get good quality tofu here and hence they don't get added to soups or any stir fries.
in the indian chinese restaurants, the soup is served with fried noodles. just to give a restaurant like flavor, i also added fried noodles. i was making both the soup and veg chowmein together and hence kept some noodles for frying. you can completely skip the fried noodles part and serve the soup as it is.
in restaurants, what they serve is a thick soup, which we do not prefer. so i add less corn starch in the soup. thickness can be easily adjusted by adding more or less of corn starch.
serve veg manchow soup as starter with any indo chinese main course.
step by step vegetable manchow soup recipe:
1. first chop all the veggies and keep aside.
2. heat oil in a wok or pan and add the chopped fresh red chilies, garlic and ginger. saute for a minute
3. then add chopped onions. saute again for a minute.
4. now add finely chopped french beans and chopped mushrooms. stir fry on a medium to high flame till the mushrooms get lightly browned from the edges.
5. then add grated carrots, shredded cabbage, finely chopped capsicum/bell pepper & celery.
6. stir fry on a medium to high flame for 3 to 4 minutes. add black pepper and soy sauce. stir.
7. add water or veg stock to the stir fried veggies.
8. season with salt. add less salt initially as soy sauce already has salt in it.
9. allow the soup to come to a simmer on medium flame.
10. in the meantime, if you have cooked noodles, then add them to medium hot oil for frying. this is an optional step.
11. fry the noodles till they are crisp. drain the fried noodles on kitchen paper towels.
12. meanwhile. make a smooth paste of the corn starch with water.
13. add the corn starch paste to the soup.
14. stir very well and let the manchow soup thicken.
15. lastly add rice vinegar or regular vinegar. switch off the flame. stir and check the taste. add more seasonings like salt, black pepper or soy sauce or vinegar if required.
16. stir and serve vegetable manchow soup hot topped with fried noodles or just plain garnished with coriander leaves.
if you are looking for more vegetarian soup recipes then do check tomato soup, spinach soup, cream of celery soup, cream of mushroom soup, sweet corn soup and thai veg tofu soup recipe.
vegetable manchow soup recipe details below:
veg manchow soup recipe
veg manchow soup recipe - spicy and hot soup made from mixed vegetables
AUTHOR: dassana
RECIPE TYPE: starter
CUISINE: indo chinese
SERVES: 2 to 3
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for the soup:
- ¼ cup shredded cabbage
- ¼ cup grated carrots
- ¼ to ⅓ cup sliced or chopped mushrooms
- ¼ cup finely chopped french beans
- ¼ cup finely chopped onion or spring onion whites
- 1 tsp finely chopped ginger/adrak
- 1 tsp finely chopped garlic/lahsun
- 1 tsp finely chopped celery (optional)
- 1 to 2 fresh red chilies or green chilies, finely chopped
- ½ tsp rice vinegar or regular vinegar
- 2 tsp soy sauce or add as required
- ¼ tsp black pepper or white pepper powder, add as required
- 3 cups water or veg stock
- 6 tsp cornstarch dissolved in 2 tbsp water (for a slight thicker consistency in the soup, dissolve 7 to 8 tsp corn starch in 3 tbsp water)
- 2 tsp finely chopped coriander leaves for garnish, (optional)
- 1 tbsp sesame oil or any other oil
- salt as required
for the fried noodles: (optional)
- ⅓ cup cooked noodles
- oil for frying, as required
INSTRUCTIONS
- first chop all the veggies and keep aside.
- heat oil in a wok or pan and add the chopped fresh red chilies, garlic and ginger.
- saute for a minute and then add chopped onions. saute again for a minute.
- now add finely chopped french beans and chopped mushrooms.
- stir fry on a medium to high flame till the mushrooms get lightly browned from the edges.
- then add grated carrots, shredded cabbage, finely chopped capsicum/bell pepper & celery.
- stir fry on a medium to high flame for 3 to 4 minutes.
- in the meantime, if you have cooked noodles, then add them to oil for frying. this is an optional step.
- fry the noodles till they are crisp. drain the fried noodles on kitchen paper towels.
- once the veggies are stir fried for 3 to 4 minutes, then add soy sauce and black pepper. stir.
- now add water or veg stock.
- season with salt. allow the soup to come to a simmer on a medium flame. keep a check on the amount of salt as soy sauce already has a lot of salt.
- meanwhile. make a smooth paste of the corn starch with water.
- add the corn starch paste to the soup. stir very well and let the manchow soup thicken.
- lastly add rice vinegar or regular vinegar. switch off the flame. stir and check the taste. add more seasonings like salt, black pepper or soy sauce or vinegar if required.
- stir and serve vegetable manchow soup hot topped with fried noodles. you can also mix chopped coriander leaves towards the end or serve the soup garnished with coriander leaves.
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via Veg Recipes of India http://feedproxy.google.com/~r/VegRecipesOfIndia/~3/JTWgpzg5RUQ/
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