Veg Manchow Soup Recipe

Veg Manchow Soup is a spicy Indo-Chinese soup loaded with veggies, bold flavors, and crispy noodles, perfect for cozy meals or appetizers!

Step By Step Instructions for Veg Manchow Soup Recipe

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.

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.

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.

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 seconds
1 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.