Vegetable Manchow Soup | veg manchow soup recipe Manchow soup is an Indo Chinese dish that is tasty, filling and loaded with veggies and noodles. It is ideal for cold winter nights.
With cold wind blowing and most of us falling sick, soups come to the rescue. They are ideal for the season and filling. Moreover, it is loaded with veggies and noodles that taste good .
I often make this as it has the goodness of both noodles and vegetables. Anything with noodles, is always welcome. Pair it with chinese fried rice and gobi manchurian to have a simple yet comfy chinese meal.
Other soup recipes on the blog are : Spicy Chipotle Chilli Corn Soup, Healthy Tomato Soup, Sweet Corn Vegetable Soup,
Ingredients:
- 15 beans
- 1 carrot
- 1/2 cup shredded cabbage
- 1 capsicum
- 1/2 cup spring spring onion
- 1 onion
- 2 teaspoon olive oil
- 1 inch ginger
- 3 cloves garlic
- 1 green chilly
- 2 teaspoon soy sauce
- 1 teaspoon vinegar
- 1/2 teaspoon pepper powder
- 1 tablespoon corn flour
- 4 cups water
- salt to taste
- 1 cup noodles
- oil for frying
Method:
- Cut the veggies finely. Hold them closely while you chop or better still, put them in a food processor.
- Take oil in a pan, add the onions, saute for a second, then add the beans, after sometime put the carrot and cabbage.
- Let cook for sometime.
- Make a paste of gren chilly, ginger and garlic, put it innthe broth. Saute for sometime.
- Put the vinegar and soya sauce to it.
- Mix cornflour with little water, make a smooth paste of it. Add it to the broth.
- Simmer for sometime.
- In the meantime, dry roast the noodles in another pan on a low flame for five to seven minutes. It should be golden in colour. Alternatively, deep fry them.
- Once the soup is ready, put it in bowl and top with noodles.
Take a tip:
- Noodles are deep fried in restaurants I have tried to give a healthy touch here.
- Noodles may be avoided. Just serve without the topping.
- Mushroom may be used.
Vegetable Manchow Soup | veg manchow soup recipe
Ingredients
Method
- Cut the veggies finely. Hold them closely while you chop or better still, put them in a food processor.
- Take oil in a pan, add the onions, saute for a second, then add the beans, after sometime put the carrot and cabbage. Let cook for sometime.
- Make a paste of green chilly, ginger and garlic, add it. Saute for sometime. Put the vinegar and soya sauce to it.
- Mix cornflour with little water, make a smooth paste of it. Add it to the broth. Sprinkle pepper powder. Simmer for sometime.
- In the meantime, dry roast the noodles in another pan on a low flame for five to seven minutes. It should be golden in colour. Alternatively, you can deep fry them.
- Once the soup is ready, put it in bowl and top with noodles.
This post is part of Healthy Wellthy Cuisine with the theme Soupy Tales. Here are the other recipes by co-bloggers :
- Hot and Sour Vegetable Soup with Burnt Garlic by Priya
- Lauki Shorba by Seema
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