About this veg manchow soup recipe
Veg manchow soup is a spicy and tangy Indo-Chinese soup made with a medley of vegetables, flavored with soy sauce, vinegar, and aromatic spices. It’s topped with crispy fried noodles for a delightful crunch, making it a comforting and flavorful favorite.
Recipe highlights –
- Loaded with colorful fresh veggies
- Topped with crispy fried noodles
- Includes instructions for making vegetable stock
- Quick and easy to make
- Perfect for a cold night dinner
Veg manchow soup packs a burst of flavors and textures that’s both satisfying and nourishing. Whether it’s a rainy evening or a dinner party, this soup always brings warmth and happiness to the table.
Origins, inspiration and popularity
Manchow Soup has its roots in Indo-Chinese cuisine, creatively blending Chinese cooking techniques with Indian flavors. This soup draws inspiration from the hot and sour soups of East Asia but has been adapted to suit Indian spice preferences.
It’s a staple in Indian-Chinese restaurants and street food stalls, loved for its comforting yet exciting taste. Whether you’re at a fancy restaurant or enjoying street food in a bustling market, you’ll likely find this soup on the menu.
Across India, Veg Manchow Soup is a go-to dish for chilly evenings, family dinners, and festive gatherings. Its versatility makes it a favorite for any occasion, from a light snack to a warm appetizer before a heavier meal.
Notes on main ingredients
The beauty of veg manchow soup lies in its simple yet flavorful ingredients –
- Aromatic base – Ginger, garlic and green chilies form a fragrant and spicy base for the soup. You can add finely chopped celery or coriander stems to enhance the freshness. Finely chopped spring onion whites or regular onions can also be added to further deepen the flavor.
- Vegetables – I like adding a lot of crunchy fresh vegetables to this soup when making it at home. I have added carrots, cabbage, mushrooms and beans for texture and nutrition. Capsicum (bell pepper) also goes well with this soup.
- Optional Protein – I love the soft texture of paneer cubes with the crunchy vegetables. You can also add tofu instead for a vegan version. This also adds some protein to the soup making it more healthy and filling.
- Fried noodles – The fried noodles on top have become the signature of this soup when it is served in restaurants. Boiled noodles are tossed in cornstarch and fried till crispy. They add a great texture and fun element to this soup. However, when making at home, sometimes I skip the noodles for a healthier soup.
- Seasonings – Soy sauce, vinegar, sugar, pepper, and salt create the perfect balance of flavors for this soup. In most restaurants, aromat powder or MSG is added to this soup to bring out its signature flavor. However, I dont like adding it at home so I have skipped it. Some people also like to add red chilli sauce or even tomato ketchup, but you can adjust the seasonings as per your preference.
- Broth – I like to make a quick version of a vegetable stock for making this soup. I just let the peels of vegetables boil with water for 15-30 mins while I prep my other ingredients. You can use pre-made vegetable stock or just plain water to make the soup as well.
- Thickener – Corn starch gives the soup its signature thick, glossy consistency. But you can adjust the quantity of it depending on how thick or thin you want your soup to be.
Tips for making veg manchow soup
Here are a few handy tips for making veg manchow soup –
- Chop vegetables finely so they cook evenly and quickly.
- Cook the vegetables on high heat to retain their crunch and vibrant colors.
- Prepare all the ingredients before you start cooking since the cooking process itself is very short.
- Mix the corn starch with cold water to avoid lumps before adding it to the soup. Add it slowly and keep mixing to adjust to your desired consistency.
- Taste and adjust seasonings as you go to match your flavor preference.
- Be careful not to over-season with salt, as soy sauce already contains salt.
Nutritional benefits of veg manchow soup
Veg Manchow Soup is a nutrient-rich dish that perfectly balances flavor and health. The colorful medley of vegetables like carrots, cabbage, beans and mushrooms brings a wealth of vitamins, minerals, and antioxidants to your bowl. These nutrients help support overall health, including boosting immunity, improving digestion, and promoting healthy skin and vision.
What makes veg manchow soup even more appealing is its adaptability for different dietary needs. Low in calories and naturally packed with fiber, it’s an excellent option for weight management and maintaining digestive health.
For those seeking a protein boost, adding tofu, paneer, or a handful of boiled chickpeas transforms it into a wholesome and filling meal. Preparing the soup at home also allows you to control the levels of sodium, oil, and spice, ensuring it remains a healthy and heart-friendly choice while retaining its comforting, spicy kick.
Serving suggestions
Veg Manchow Soup is best served piping hot, topped generously with crispy fried noodles. For an added crunch, serve extra noodles on the side, letting everyone add as much as they like.
Garnish with fresh coriander leaves and a sprinkle of finely chopped spring onions to enhance the flavors.
Pair it with other Indo-Chinese favorites like fried rice, hakka noodles, or crispy chili potatoes for a complete meal. It also pairs well with soft, steamed momos or dim sum for a delightful contrast of textures and flavors.
To make veg manchow soup at home, follow the detailed step by step recipe with photos posted below.
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Veg Manchow Soup Recipe
Recipe Info
Nutrition
Ingredients For Veg Manchow Soup Recipe
For the fried noodles
- 1 Cup Boiled Noodles
- 2 Tablespoons Corn Starch
- 1 Cup Oil for frying
For the soup
- 1 Tablespoon Oil
- 3 Tablespoons Garlic chopped
- 2 Tablespoons Ginger chopped
- 1 Teaspoon Green Chillies chopped
- 1 Tablespoon Coriander Stems or celery
- 2 Tablespoons Spring Onion Whites
- 1/3 Cup Green Cabbage (Patta Gobi) chopped
- 1/4 Cup Green Beans chopped
- 1/4 Cup Carrots (Gajar) chopped
- 1/4 Cup Mushrooms chopped
- 1/4 Cup Paneer chopped
- 2 Tablespoons Soy Sauce
- 1 Teaspoon Vinegar
- 1 Teaspoon Black Pepper Powder (Kali Mirch)
- 1/2 Teaspoon Sugar
- 1/2 Teaspoon Salt
- 2 Tablespoons Coriander Leaves (Cilantro or Dhaniya)
- 1 Tablespoon Spring Onion Greens
- 1.5 Litres Water
- 2 Tablespoons Corn Starch
Step By Step Instructions for Veg Manchow Soup Recipe
Preparing the noodles
- Toss room temperature boiled noodles with some cornstarch and salt.1 Cup Boiled Noodles, 2 Tablespoons Corn Starch
- Fry the noodles on high heat till they are crispy.1 Cup Oil
- Turn and fry from the other side as well. Then drain them on an absorbent paper and let them cool down. You can then crush and store them in an airtight container for several days.
Making the vegetable stock
- This is an optional step. If you don't want to make the stock, you can just use normal water for the soup. However, since it's really simple to make, I recommend it for a deeper flavor. Simply add the trimmings and leftover parts of the vegetables that you will be using for making the soup to a pot of boiling water. Make sure the vegetables are thoroughly washed before using. I added carrot peels and the outermost layers of cabbage and onions here.1.5 Litres Water
- Boil the water with the vegetable parts for 15-30 minutes. The longer time that you boil it for the better. I usually start this as the first step and let it boil while I am cutting and prepping the other ingredients. Discard the vegetable trimmings before using.
Preparing ingredients
- Prepare and chop all the vegetables for the soup. You can add any vegetables of your choice. I have added carrots, cabbage, beans, mushrooms and paneer.1/3 Cup Green Cabbage (Patta Gobi), 1/4 Cup Green Beans, 1/4 Cup Carrots (Gajar), 1/4 Cup Mushrooms, 1/4 Cup Paneer
- Also take some corn starch in a bowl along with some water.2 Tablespoons Corn Starch
- Mix well to make a smooth paste.
Preparing the soup
- Heat oil in a wok and add finely chopped ginger, garlic, green chillies, coriander stems (or celery) and spring onion whites to the pan. Fry them on high heat for 30-60 seconds1 Tablespoon Oil, 3 Tablespoons Garlic, 2 Tablespoons Ginger, 1 Teaspoon Green Chillies, 1 Tablespoon Coriander Stems, 2 Tablespoons Spring Onion Whites
- Then add in the chopped vegetables and fry for 1-2 minutes on high heat.
- Add in the soy sauce, vinegar, black pepper powder, sugar and salt.2 Tablespoons Soy Sauce, 1 Teaspoon Vinegar, 1 Teaspoon Black Pepper Powder (Kali Mirch), 1/2 Teaspoon Sugar, 1/2 Teaspoon Salt
- Then add the strained vegetable stock or water to the vegetables and bring it to a boil.
- Add in the prepared cornstarch slurry slowly and mix. You can adjust the quantity according to how thick you like the soup to be.
- Add finely chopped coriander leaves and spring onion greens to the soup.2 Tablespoons Coriander Leaves (Cilantro or Dhaniya), 1 Tablespoon Spring Onion Greens
- Veg manchow soup is ready. Serve it hot topped with some crispy noodles.
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