Veg Manchow Soup
A hot, peppery Indo-Chinese soup loaded with finely chopped vegetables, garlic, soy sauce, and a light cornstarch-thickened broth. Topped with crisp fried noodles, it makes a cozy starter with plenty of texture and bold flavor.
For 4 servings
- prep · ~10 min
Chop the vegetables and aromatics.
1.Finely chop the garlic, ginger, and green chili.2.Finely chop the spring onion whites and greens, keeping them separate.3.Shred the cabbage and finely chop the carrot, bell pepper, french beans, and mushroom. - fry · ~6 min
Fry the noodles until crisp.
1.Heat oil for frying in a deep pan over medium heat.2.Add the dried noodles in batches and fry until golden and crisp.3.Lift out and drain well before setting aside for topping.TIPKeep the heat medium so the noodles crisp evenly without turning dark too fast. - saute · ~5 min
Cook the garlic and vegetables.
1.Heat 1 tablespoon oil in a pot over medium-high heat.2.Add garlic, ginger, green chili, and spring onion whites; cook until fragrant (1 minute).3.Add cabbage, carrot, bell pepper, french beans, and mushroom.4.Stir-fry for 3 to 4 minutes so the vegetables stay slightly crisp.TIPDo not overcook the vegetables; a little crunch gives Manchow soup its signature texture. - boil · ~5 min
Add sauces and bring the soup to a boil.
1.Pour in 4 cups water and stir well.2.Add soy sauce, vinegar, red chili sauce, black pepper, and salt.3.Bring the soup to a gentle boil. - mix · ~1 min
Make the cornstarch slurry.
Mix the cornstarch with 2 tablespoons water in a small bowl until smooth and lump-free.
- simmer · ~3 min
Thicken the soup lightly.
Pour the slurry into the boiling soup while stirring. Simmer for 2 to 3 minutes until the broth lightly thickens and coats the spoon.
TIPAdd the slurry slowly while stirring to keep the soup smooth. - garnish
Finish with spring onion greens and fried noodles.
Stir in most of the spring onion greens. Pour the soup into bowls and top each serving with crisp fried noodles and the remaining greens.
- serve
Serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut all vegetables very fine so they cook fast and stay suspended in the broth instead of sinking heavily.
- 2Fry the noodles in small batches; overcrowding drops the oil temperature and makes the topping greasy instead of crisp.
- 3Keep the stir-fry on medium-high heat so the cabbage and beans stay slightly crunchy, which is classic for Manchow soup.
- 4Mix the cornstarch slurry right before adding, because starch settles quickly at the bottom of the bowl.
- 5Taste after adding soy sauce before adjusting salt, since soy already adds a lot of seasoning.
- 6Add the fried noodles only at the table or just before serving so they keep their crunch against the hot soup.
- 7If making ahead, store the soup and fried noodles separately and reheat the soup to a simmer before serving.
Adapt it for your goals.
Low-oil
Skip deep-frying the noodles and use baked or air-fried noodles on top for a lighter bowl with the same crunchy finish.
high proteinHigh-protein
Add tofu, shredded paneer, or finely chopped mushrooms in extra quantity to make the soup more filling without changing its core flavor.
jainJain
Omit garlic, ginger, and spring onion; increase cabbage, peppers, and mushrooms, then lean on pepper, chili sauce, and vinegar for punch.
gluten freeGluten-free
Use gluten-free noodles for topping and replace regular soy sauce with tamari to suit gluten-sensitive diners.
Why this is on our healthy list.
Loaded with Vegetables
Cabbage, carrot, bell pepper, beans, mushrooms, and spring onion make this soup rich in varied plant compounds and everyday fiber.
Light Yet Satisfying
The broth-based format feels filling from vegetables and warm liquid without being as heavy as cream-based soups.
Aromatic Digestive Boost
Garlic, ginger, and chili bring bold flavor and warmth, helping the soup feel especially comforting in cool weather.
Frequently asked questions
The slurry may have been too concentrated or simmered too long. Add a splash of hot water and stir until the broth returns to a light, spoon-coating consistency.
