Manchow soup is a Chinese popular soup served in almost all Indian Chinese restaurants due to its ease of preparation and hot spicy taste. I observed many small street chinese stall also serve this soup with a name “Manchuria Soup”. This soup has various vegetables and thickened with stock and corn flour. Main flavour of this soup can be enhaced with relatively generous doses of soy sauce, salt, garlic and chile peppers. It may also be garnished with chopped scallions and dried crispy noodles. So here goes its recipe my way 😉
Cooking Time : 10 mins.
Preparation Time : 15 mins.
4 1/2 cups clear vegetable stock
2 tbsp finely chopped tomatoes
2 tbsp finely chopped capsicum
2 tbsp finely chopped cauliflower
2 tbsp finely chopped carrots
2 tbsp finely chopped cabbage
2 tbsp finely chopped spring onions
2 tbsp finely chopped garlic
2 tbsp chopped ginger
2 tbsp finely chopped mushrooms
1 tbsp fresh finely chopped mint (phudina) leaves (optional)
1 tbsp chopped coriander
3 tspn soya sauce
2 tbsp cornflour dissolved in ½ cup water
1 tbsp oil
salt and freshly crushed pepper to taste
Heat oil and saute garlic, ginger and chilles.
Then add spring onions and cook till soft.
Add all vegetables and fry for few minutes.
Add soyasauce, salt add ajinamoto.
Add salt and freshly crushed pepper as per taste.
Then add water and let it boil
Add cornflour paste to thicken
Garnish with some boiled noddles, mint and corriander leaves.