A popular Indo-Chinese soup packed with finely chopped vegetables, ginger, and garlic. This spicy and savory soup is served hot, garnished with crispy fried noodles for a delightful crunch.
Prep15 min
Cook20 min
Servings4
Serving size: 1 serving
364cal
7gprotein
37gcarbs
22g
Ingredients
100 g Noodles (Hakka or any plain wheat noodles)
2 cup Vegetable Oil (For deep frying the noodles)
2 tbsp Sesame Oil
1 inch Ginger (Finely chopped)
5 cloves Garlic (Finely chopped)
2 pcs Green Chili (Finely chopped, adjust to taste)
Aromatic Veg Manchow Soup - a gut-friendly, soul-satisfying comfort food that warms you up!
This indo_chinese dish is perfect for snack. With 363.52 calories and 7.19g of protein per serving, it's a low-phosphorus, low-calorie option for your meal plan.
fat
0.5 cup French Beans (Finely chopped)
0.5 pcs Capsicum (Medium, finely chopped)
6 cup Vegetable Broth (Or water)
3 tbsp Soy Sauce (Light soy sauce)
1 tbsp Red Chili Sauce (Adjust to taste)
1 tbsp Rice Vinegar
1 tsp Salt (Or to taste)
0.5 tsp Black Pepper Powder (Freshly ground is best)
2 tbsp Cornflour
0.25 cup Water (For cornflour slurry)
0.25 cup Spring Onion Greens (Chopped, for garnish)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Prepare Crispy Noodles
First, boil the noodles as per package instructions until al dente. Drain thoroughly and spread on a plate to cool and dry slightly.
Heat vegetable oil in a wok or deep pan over medium-high heat. Test if the oil is ready by dropping a single noodle; it should sizzle and rise immediately.
Carefully add the boiled noodles to the hot oil in small batches. Do not overcrowd the pan.
Fry for 2-3 minutes, turning gently, until the noodles are golden brown and crisp.
Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Set aside.
2
Sauté Aromatics and Vegetables
In a large pot or wok, heat the sesame oil over high heat.
Add the finely chopped ginger, garlic, and green chilies. Sauté for about 30-45 seconds until they release their aroma.
Add the finely chopped onion and sauté for 1-2 minutes until it becomes translucent.
Add all the remaining chopped vegetables (carrot, cabbage, french beans, capsicum). Stir-fry on high heat for 2-3 minutes. The vegetables should be tender-crisp, not mushy.
3
Build the Soup Base
Pour the vegetable broth into the wok with the sautéed vegetables. Bring it to a rolling boil.
Reduce the heat to medium. Add the soy sauce, red chili sauce, rice vinegar, salt, and black pepper powder. Stir well to combine.
Let the soup simmer for 5-7 minutes, allowing all the flavors to meld together.
4
Thicken and Finish the Soup
In a small bowl, mix the cornflour with 1/4 cup of cold water. Whisk until there are no lumps, creating a smooth slurry.
While continuously stirring the simmering soup with one hand, slowly pour the cornflour slurry in a steady stream with the other hand.
Continue to stir and cook for another 2-3 minutes until the soup thickens to your desired consistency. It should coat the back of a spoon.
5
Garnish and Serve
Turn off the heat. Stir in the chopped spring onion greens and coriander leaves, reserving some for garnish.
Ladle the hot soup into individual serving bowls.
Generously top with the crispy fried noodles just before serving to maintain their crunch. Serve immediately.
