Manchow Soup Recipe
If you’re a fan of Indo-Chinese cuisine, then Manchow Soup is probably already a favorite. This hot and spicy soup is a popular appetizer served in Indian restaurants and street stalls alike. With its bold flavors, crispy noodle topping, and hearty vegetable base, Manchow Soup is the perfect bowl of comfort food—especially on a chilly day.
What is Manchow Soup?
Manchow Soup is a fusion dish that blends the techniques of Chinese cooking with Indian ingredients and flavors. It’s a spicy vegetable soup (or sometimes chicken-based) with a soy sauce-laced broth, garlic, ginger, green chilies, and a mix of finely chopped vegetables. The soup is thickened slightly with cornstarch and topped with crunchy fried noodles, giving it that signature texture contrast.
Despite its name, Manchow Soup doesn’t originate from China—it’s an Indian creation, part of the beloved Indo-Chinese food culture.
Why You’ll Love It
- Flavor-packed: Savory, spicy, and a touch tangy.
- Customizable: Make it vegetarian, vegan, or add chicken for a non-veg twist.
- Quick to prepare: Comes together in under 30 minutes.
- Perfect for all seasons: Warm enough for winters, but light enough for any time of the year.
Ingredients
Here’s what you need for a classic vegetarian Manchow Soup:
For the Soup:
- 1 tablespoon oil (vegetable or sesame)
- 1 tablespoon garlic, finely chopped
- 1 tablespoon ginger, finely chopped
- 1 green chili, finely chopped
- 2 tablespoons spring onion (white part), chopped
- ¼ cup carrots, finely chopped
- ¼ cup cabbage, finely chopped
- ¼ cup capsicum (bell pepper), finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 tablespoon chili sauce (adjust to taste)
- 2 cups vegetable stock or water
- Salt and pepper to taste
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- Spring onion greens for garnish
For the Crispy Noodles:
- ½ cup cooked noodles
- Oil for frying
Instructions
Step 1: Fry the Noodles
- Heat oil in a pan for deep frying.
- Add cooked noodles and fry until golden and crisp.
- Remove and drain on paper towels. Set aside.
Step 2: Make the Soup
- Heat 1 tablespoon oil in a wok or pan.
- Add garlic, ginger, and green chili. Sauté for a few seconds until fragrant.
- Add chopped spring onion whites, carrots, cabbage, and capsicum. Stir-fry for 2–3 minutes.
- Pour in the soy sauce, vinegar, and chili sauce. Mix well.
- Add the vegetable stock or water. Bring to a boil.
- Season with salt and pepper to taste.
- Add the cornstarch slurry while stirring to thicken the soup. Simmer for 2–3 minutes.
- Turn off the heat and garnish with spring onion greens.
Step 3: Serve
Ladle the hot soup into bowls and top with a generous handful of crispy fried noodles. Serve immediately for the perfect crunch!
Tips and Variations
- Make it non-vegetarian: Add shredded chicken or cooked prawns.
- Go vegan: Ensure your noodles and sauces are free of animal products.
- Adjust the spice level: Reduce the chili or use sweet chili sauce for a milder version.
- Add mushrooms or tofu: For more protein and flavor.
Manchow Soup is a celebration of texture and taste. It brings together the heat of Indian spices, the umami of Chinese sauces, and the crunch of fried noodles—all in one delightful bowl. Whether you’re warming up in winter or just craving a zesty soup, Manchow Soup won’t disappoint.
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