Vegetable Manchow Soup is a spicy, hot and tangy soup made from mixed vegetables which are cooked in a vegetable stock. This soup is known for its spicy taste due to the heat added to it by the generous use of green chilies and is perfect to have on a cold winter evening. It’s a popular soup in Indo-Chinese cuisine, known for its big flavors and comforting heat. Perfect for those cold nights that you just want something hot and tasty to warm you up.
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- Instructions
- Life is short, eat more Veg Manchow Soup!
- 🛠️ Common Problems and Solutions
- How to Serve
- How to Store
- Top Tip
- Related
- Conclusion
- Vegetable Manchow Soup
While Vegetable Manchow Soup can be made anytime, it is a more popular choice during the monsoon and winter seasons, offering warmth and comfort. It’s also a favorite starter at parties and gatherings, setting the tone for a flavorful meal. Back in Mumbai, our restaurant meals always started with ½ bowl of Manchow soup.
Instructions
Air-Fry or Fry the Noodles
- Cook noodles according to the packet. Drain and rinse under cold water.
- Spread them on a plate and let them air-dry for 15-20 minutes.
- Toss with cornstarch, salt, and optional 1 teaspoon oil.
- Air fry at 200°C (390°F) for 10-12 minutes, shaking halfway, until golden and crispy.
- Let them cool and crush lightly for topping.
Make the Soup
- Heat 1 tablespoon oil in a wok or kadai over medium heat.
- Add garlic, ginger, green chilies, and coriander stems. Sauté for 1 minute until fragrant.
- Add cabbage, carrots, beans, and bell peppers. Stir-fry for just 1 minute (keep them crisp and don’t overcook).
- Pour in 4 cups water or vegetable stock and bring to a boil.
- Add soy sauce, chili sauce, vinegar, salt, and pepper. Stir well.
- Mix cornstarch + water in a small bowl to make a slurry. Slowly add to the boiling soup while stirring.
- Cook for 2 minutes until the soup thickens.
- Add paneer or tofu and simmer for 1 more minute on low heat.
- Turn off the heat. Mix in fresh coriander and spring onion greens.
- Serve hot, topped generously with crushed air-fried noodles.
- Stir in soy sauce, green chili sauce, vinegar, salt, and pepper. Stir well.
- Combine cornstarch + water in a bowl (slurry) and add slowly to the boiling soup while stirring.
- Keep stirring and cook until soup has thickened (you should notice that the texture has changed. It takes around 1 min).
- Add paneer or tofu cubes. Add 1 more minute on low heat.
- Switch off the heat and mix in fresh coriander and spring onion greens.
- Pour hot soup into bowls
- Garnish with crushed air-fried noodles.
- Serve at once, while the noodles are still crisp.
Life is short, eat more Veg Manchow Soup!
Good friends and Veg Manchow Soup are the perfect recipe for a cozy night in.
🛠️ Common Problems and Solutions
| Mistake | Result | Solution |
|---|---|---|
| Overcooking vegetables | Mushy texture | Stir-fry veggies briefly to retain crunch |
| Adding noodles too early | Soggy noodles | Add fried noodles just before serving |
| Not stirring while adding cornflour slurry | Lumpy soup | Stir continuously while adding slurry |
How to Serve
Serve these besides these following awesome Indo-Chinese recipes !
- Street Style Hakka Noodles / Chowmein Recipe
- Vegetable Manchurian Gravy
- Street-Style Indo Chinese Vegetable Fried Rice
- Fresh Vietnamese Spring Rolls
How to Store
Ensure the soup is cooled to room temperature before storing. Warm it on the stovetop over medium heat or microwave it for 1-2 minutes before serving.
| Storage Method | Duration | Tips |
|---|---|---|
| Refrigerator | 2-3 days | Store soup and fried noodles separately in airtight containers |
| Freezer | Up to 2 months | Freeze soup without noodles; thaw and reheat before serving. |
Top Tip
Fried noodles take this soup to a whole new level. Don’t skip it . Chop vegetables finely and evenly for faster cooking and better texture; Taste and adjust sauces before thickening the soup.
Related
Looking for other recipes like this? Try these:
- The Best Sopa De Fideo Recipe - Mexican Noodle Soup
- Sopa De Lentejas (Mexican Lentil Soup)
- Copycat Olive Garden Minestrone Soup
- One minute Instant Pot Vegetable Quinoa Soup
Conclusion
More than a recipe, Manchow Soup is a bowl filled with cozy memories, family tales and spicy goodness. With its bright vegetables and pop of flavors, not to mention those irresistible crunchy noodles, it will be a regular in your home too.
Ingredients
For Air-Fried Crispy Noodles
- 2 cups boiled noodles follow package instructions
- 2 tablespoon cornstarch
- 1 teaspoon oil optional, helps crisping
For Veg Manchow Soup
- 1 tablespoon oil
- 1.5 tablespoon garlic finely chopped
- 1 tablespoon ginger finely chopped
- 1 teaspoon green chilies chopped or crushed
- 2 tablespoon coriander stems or celery chopped
- 4 cups water or homemade vegetable stock
- ½ cup cabbage shredded
- ¼ cup carrot finely chopped
- ¼ cup green beans chopped
- ¼ cup green bell pepper chopped
- ¼ cup paneer or tofu small cubes
- 1 tablespoon dark soy sauce
- 1 teaspoon green chili sauce
- 1 teaspoon vinegar
- Salt and pepper to taste
- 2 tablespoon cornstarch + 3 tablespoon water slurry
- 2 tablespoon fresh coriander chopped
- 2 tablespoon spring onion greens chopped (for garnish)
Instructions
How to Make Air-Fried Crispy Noodles
- Cook noodles according to the packet. Drain and rinse under cold water.
- Spread them on a plate and let them air-dry for 15-20 minutes.
- Toss with cornstarch, salt, and optional 1 teaspoon oil.
- Air fry at 200°C (390°F) for 10-12 minutes, shaking halfway, until golden and crispy.
- Let them cool and crush lightly for topping.
How to Make Veg Manchow Soup
- Heat 1 tablespoon oil in a wok or kadai over medium heat.
- Add garlic, ginger, green chilies, and coriander stems. Sauté for 1 minute until fragrant.
- Add cabbage, carrots, beans, and bell peppers. Stir-fry for just 1 minute (keep them crisp - don’t overcook).
- Pour in 4 cups water or vegetable stock and bring to a boil.
- Add soy sauce, chili sauce, vinegar, salt, and pepper. Stir well.
- Mix cornstarch + water in a small bowl to make a slurry. Slowly add to the boiling soup while stirring.
- Cook for 2 minutes until the soup thickens.
- Add paneer or tofu and simmer for 1 more minute on low heat.
- Turn off the heat. Mix in fresh coriander and spring onion greens.
- Serve hot, topped generously with crushed air-fried noodles.
Video
Nutrition
Ingredients
For Air-Fried Crispy Noodles
- 2 cups boiled noodles follow package instructions
- 2 tablespoon cornstarch
- 1 teaspoon oil optional, helps crisping
For Veg Manchow Soup
- 1 tablespoon oil
- 1.5 tablespoon garlic finely chopped
- 1 tablespoon ginger finely chopped
- 1 teaspoon green chilies chopped or crushed
- 2 tablespoon coriander stems or celery chopped
- 4 cups water or homemade vegetable stock
- ½ cup cabbage shredded
- ¼ cup carrot finely chopped
- ¼ cup green beans chopped
- ¼ cup green bell pepper chopped
- ¼ cup paneer or tofu small cubes
- 1 tablespoon dark soy sauce
- 1 teaspoon green chili sauce
- 1 teaspoon vinegar
- Salt and pepper to taste
- 2 tablespoon cornstarch + 3 tablespoon water slurry
- 2 tablespoon fresh coriander chopped
- 2 tablespoon spring onion greens chopped (for garnish)
Instructions
How to Make Air-Fried Crispy Noodles
- Cook noodles according to the packet. Drain and rinse under cold water.
- Spread them on a plate and let them air-dry for 15–20 minutes.
- Toss with cornstarch, salt, and optional 1 teaspoon oil.
- Air fry at 200°C (390°F) for 10–12 minutes, shaking halfway, until golden and crispy.
- Let them cool and crush lightly for topping.
How to Make Veg Manchow Soup
- Heat 1 tablespoon oil in a wok or kadai over medium heat.
- Add garlic, ginger, green chilies, and coriander stems. Sauté for 1 minute until fragrant.
- Add cabbage, carrots, beans, and bell peppers. Stir-fry for just 1 minute (keep them crisp — don’t overcook).
- Pour in 4 cups water or vegetable stock and bring to a boil.
- Add soy sauce, chili sauce, vinegar, salt, and pepper. Stir well.
- Mix cornstarch + water in a small bowl to make a slurry. Slowly add to the boiling soup while stirring.
- Cook for 2 minutes until the soup thickens.
- Add paneer or tofu and simmer for 1 more minute on low heat.
- Turn off the heat. Mix in fresh coriander and spring onion greens.
- Serve hot, topped generously with crushed air-fried noodles.
