Manchow Soup
A hot and peppery Indo-Chinese soup loaded with finely chopped vegetables, ginger, garlic, and soy sauce. It has a bold, savory taste and a lightly thick texture that makes it especially comforting on cool evenings.
For 4 servings
- prep · ~15 min
Prep the vegetables and slurry.
1.Finely chop the ginger, garlic, green chili, and spring onion whites.2.Finely shred the cabbage and finely chop the carrot, bell pepper, beans, and mushroom.3.Mix the cornflour with 2 tbsp water from the measured water to make a smooth slurry.4.Keep the spring onion greens aside for the final garnish. - saute · ~2 min
Cook the aromatics.
1.Heat oil in a deep pan over medium heat.2.Add ginger, garlic, green chili, and spring onion whites.3.Cook for 1 to 2 minutes until fragrant without letting the garlic brown too much.TIPKeep the heat at medium so the garlic turns fragrant, not bitter. - saute · ~4 min
Stir-fry the vegetables.
1.Add cabbage, carrot, bell pepper, beans, and mushroom to the pan.2.Stir-fry for 3 to 4 minutes so the vegetables soften slightly but still keep some bite.3.Season with black pepper and salt. - boil · ~7 min
Add the liquids and bring the soup to a boil.
1.Pour in the remaining water and stir well.2.Add soy sauce, vinegar, and red chili sauce.3.Bring the soup to a gentle boil over medium-high heat. - simmer · ~3 min
Thicken the soup lightly.
Stir the cornflour slurry once more, then pour it into the boiling soup in a thin stream while stirring continuously. Simmer for 2 to 3 minutes until the soup looks glossy and lightly thickened.
TIPAdd the slurry slowly while stirring so the soup stays smooth and not lumpy. - garnish
Finish with spring onion greens.
- serve
Serve the Manchow Soup hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep all the vegetables finely chopped and similar in size so they cook quickly and give the soup its classic texture.
- 2Do not brown the garlic deeply; lightly sautéed garlic keeps the broth sharp and savory instead of bitter.
- 3Stir-fry the vegetables on medium-high heat just until slightly tender so the soup still has a pleasant crunch.
- 4Taste only after adding soy sauce, since it already brings saltiness and can easily push the soup over the edge.
- 5Whisk the cornflour slurry again right before pouring, because it settles fast and can form lumps in the soup.
- 6Add the slurry only once the soup is boiling, then simmer briefly until it turns glossy rather than overly thick.
- 7For best leftovers, reheat gently and add a splash of water if the soup tightens up in the fridge.
Adapt it for your goals.
Restaurant-style
Top each bowl with crisp fried noodles for the classic Indo-Chinese Manchow soup experience and extra crunch.
low oilLow-oil
Use less oil and splash in a little water while sautéing; you still get a flavorful soup with a lighter finish.
protein richProtein-rich
Add tofu, shredded chicken, or beaten egg near the end to make the soup more filling without changing its bold flavor profile.
veganVegan
This version is already vegan if your soy sauce and red chili sauce are plant-based, making it an easy meat-free meal.
Why this is on our healthy list.
Vegetable-Dense Bowl
Cabbage, carrot, beans, bell pepper, mushrooms, and spring onion make this soup rich in varied plant nutrients and fiber.
Warming Aromatics
Ginger, garlic, green chili, and black pepper give the soup its warming character and bold, stimulating flavor.
Light Yet Satisfying
Because it is broth-based with plenty of vegetables and only a small amount of oil, it feels hearty without being too heavy.
Frequently asked questions
Usually the cornflour slurry was not mixed well or was added too fast. Stir the slurry first and pour it in a thin stream while stirring the boiling soup.
