Manchow Soup is another well-known soup recipe from Indian Chinese cooking. This hot and hot veg soup is idealize to serve as an appetizer or with the fundamental course like hakka noodles or fricasseed rice during cold winter days.
The making handle of this soup is comparable to the hot and acrid soup but this one is topped with firm fried noodles at the time of serving. This soup has a thick consistency. Be that as it may, you can effectively alter the consistency of the soup as per your inclination by expanding or diminishing the sum of cornstarch (studied in the tips area). Take after the recipe with step-by-step photographs to make Vegetable mushroom soup at home.
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 2 servings
| Ingredients: |
| For Crispy Noodles |
| 100 gms Hakka Noodles, boiled |
| 1 tablespoon Cornflour (cornstarch) |
| Oil, for profound frying |
| For Soup: |
| 2 tablespoons Cornflour (corn starch) |
| 1/2 tablespoon Oil |
| 1/2 tablespoon finely chopped Garlic |
| 1/2 tablespoon finely chopped Ginger |
| 1 medium Onion, finely chopped (approx. 1/4 cup) |
| 1/4 cup finely chopped Carrot |
| 1/4 cup finely chopped Green Beans |
| 1/4 cup finely chopped Capsicum |
| 1/4 cup finely chopped Tomato |
| 1/3 cup finely chopped Cabbage |
| 2 tablespoons finely chopped Coriander Leaves, optional |
| 2 cups Vegetable Stock or Water |
| 1 tablespoon Soy Sauce |
| 2 teaspoons Chilli Sauce |
| 1/2 teaspoon Vinegar |
| A squeeze of Black Pepper Powder |
| 1-2 tablespoons finely chopped Green Onion, optional |
| Salt to taste |
Directions:
1. Sprinkle 1 tablespoon cornflour(cornstarch) over bubbled noodles. Hurl them well to coat each noodle with flour equally. Profound sear the noodles in hot oil until firm. (See the step-by-step photographs and nitty gritty bearings for “crispy noodles“.)
2. Blend 2 tablespoons cornflour(cornstarch) with 1/4 cup water and keep aside. Make beyond any doubt that there are no lumps.
3. Warm 1/2 tablespoon oil in a profound pot or a kadai over medium fire. Include 1/2 tablespoon finely chopped garlic, 1/2 tablespoon finely chopped ginger, and 1 finely chopped onion. Sauté until onion turns translucent, for 1-2 minutes.
4. Include 1/4 cup finely chopped carrot, 1/4 cup finely chopped green beans, 1/4 cup finely chopped capsicum, 1/4 cup finely chopped tomato and 1/3 cup finely chopped cabbage.
5. Sauté until all veggies are cooked but still crunchy, for approx. 2-minutes.
6. Include 2 tablespoons of finely chopped coriander leaves and blend well.
7. Include 2 cups vegetable stock or water.
8. Include 2 teaspoons chili sauce and 1/2 teaspoon vinegar.
9. Include 1 tablespoon soy sauce.
10. Blend well and let the soup cook over medium flame.
11. When the soup begins bubbling, include the cornflour-water blend and blend well. Blend ceaselessly for a miniature to anticipate any protuberances formation.
12. Include a squeeze of black pepper powder and salt to taste.
13. Include 1-2 tablespoons finely chopped green onion.
14. Let the soup cook until it begins to thicken. It will take 3-5 minutes. Turn off the fire. Manchow Soup is prepared for serving. Exchange it to the person serving bowls and embellish with green onions and fried noodles.
Tips and Variations:
- Add fricasseed noodles to the soup fair sometime recently serving else they will turn soggy.
- Add vegetables like baby corn, mushrooms, sweet corn, etc. for variation.
- This soup has a thicker consistency. If you need lean soup, include 1 teaspoon less cornflour (cornstarch).
- For way better flavor, utilize vegetable stock instead of water.
Taste: Hot and Spicy with Crunchy Noodles
Serving Ideas: Serve Manchow Soup as a starter with the Indo-Chinese primary course like vegetable hakka noodles and vegetable Manchurian or Schezwan fricasseed rice or Vegetable Fricasseed Rice.