Manchow Soup Recipe
Manchow soup is the recipe of winter season, and basically an Indo-chinese recipe. This hot and spicy veg soup is perfect appetizer or with the main course like hakka noodles or fried rice during cold winter days. The cooking process of this soup is similar to the hot and sour soup but this one is topped with crispy fried noodles (basically chowmean got boiled then sprinkled with corn starch then deep fried to form the crispy topping but I am using atta noodles directly after frying them) at the time of serving. This soup has a thick consistency. However, you can easily adjust the consistency of the soup as per your preference by increasing or decreasing the amount of cornstarch, I am not adding much cornstarch as I love the thin soup. Let’s learn step by step process to prepare this recipe.
Manchow Soup
- 1 Piece Noodles
- 1 Cup Oil (For frying this noodles )
- 2 tbsp Finely chopped cabbage
- 1 tbsp Finely chopped carrot
- 1 tbsp Chopped capsicum
- 1 tbsp Chopped beans
- 1 tbsp Chopped coriander leaves
- 1 tsp Chopped green chilli
- 1 tsp Chopped ginger
- 1 tsp Chopped garlic
- 1 tbsp Corn starch
- 1 tbsp Tomato sauce
- 1 tsp Soy sauce
- 1 tsp Vinegar
- 1 tbsp Salt
- 1 tsp Demerara sugar
Take all the ingredients.
Fry the noodles and keep it aside.
In a wok add ginger, garlic, green chilli and all the chopped veggies into the pan.
In the same wok add salt, tomato sauce and soy sauce into it.
Add demerara sugar.
Mix them well.
Add salt and mix 2 cups of water into the wok.
Cook it by covering the lid.
Add corn starch into the wok.
Add chopped coriander leaves into it.
Add noodles into it and serve it.
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