Veg Manchow Soup is a popular Indo-Chinese favorite, cherished for its spicy kick, rich taste, and chunky, satisfying texture. It’s especially comforting on chilly winter evenings, when a steaming bowl packed with veggies and spice is just what you need.
You’ll spot this soup on nearly every Indian-Chinese restaurant menu, often alongside another favorite—Hot and Sour Soup. While both are packed with flavor, Manchow Soup stands out for its slightly thinner consistency and signature topping of crispy fried noodles. My husband always chooses one of these two over any smooth, creamy soup—he enjoys the chunky bite and spicy kick.
Traditionally, Manchow Soup has a light, broth-like base, thinner than hot and sour varieties. That said, if you prefer a thicker consistency, simply add a little extra cornstarch slurry.
What truly makes this soup irresistible is the final touch—a generous handful of golden, crunchy fried noodles on top. The mix of crunchy and soupy textures enhances the overall experience, turning each bite into a flavorful and enjoyable treat.
In this recipe, I’ve opted for homemade vegetable broth and highly recommend it over plain water, as it adds richer flavor to the soup. Since the broth is relatively light, most of the soup’s depth comes from the stock and flavorful sauces. The chopped vegetables add some body and taste, but their main role is texture.
Whether you’re making it for a cozy dinner or as a starter for an Indo-Chinese meal, this soup is a guaranteed crowd-pleaser.
Ingredients For Manchow Soup:
- 1 tablespoon Cornflour (Cornstarch) – Mix with ¼ cup of water to make a smooth slurry that helps thicken the soup slightly.
- 1 tablespoon Cooking Oil – Use any neutral oil like sunflower or vegetable oil for sautéing the aromatics and veggies.
- 2–3 tablespoons Finely Chopped Spring Onion Whites – Adds a mild onion flavor and forms the aromatic base of the soup.
- 1½ teaspoons Finely Chopped Ginger – Provides warmth and depth to the soup’s flavor.
- 1½ teaspoons Finely Chopped Garlic – Essential for that bold Indo-Chinese aroma and taste.
- 1 Small Green Chili, Finely Chopped – Adjust quantity to your spice preference; it adds heat and zing.
- 1 tablespoon Chopped Celery – Offers a fresh, herby note that balances the richness of the soup.
- ¼ cup Finely Chopped Cabbage – Brings in crunch and texture; a classic ingredient in Chinese-style soups.
- ¼ cup Finely Chopped Carrots – Adds a touch of sweetness and color.
- One-fourth cup Finely Chopped Green Bell Pepper (Capsicum) – Gives the soup a peppery aroma and mild bite.
- ¼ cup Finely Chopped French Beans – Offers a slight crunch and enhances the texture.
- Salt to Taste – Add carefully since soy sauce is also salty.
- ¼ teaspoon Ground Black Pepper, or as needed – Gives a mild heat and earthy flavor.
- 2 cups Vegetable Stock or Water – Use homemade vegetable broth for deeper, richer flavor.
- 2–3 teaspoons Soy Sauce – Adds umami and saltiness; essential in Indo-Chinese cooking.
- 1 teaspoon White Vinegar – Brings a hint of tang and balances the flavors.
- ½ cup Fried Noodles – Used as a topping to add a crispy contrast.
- Chopped Green Onion Greens – For fresh garnish and added color.
Step-by-Step Instructions:
1) Prepare Fried Noodles in Advance: Start by boiling Hakka or plain noodles as per the packet instructions. Once cooked, drain them well and spread out on a tray to air-dry completely. This can take 30–45 minutes, depending on humidity. Once dry, deep fry in hot oil until golden and crisp. Set them aside for garnish. Begin prepping the soup while the noodles dry.
2) Make Cornstarch Slurry: In a small bowl, combine 1 tablespoon of cornstarch with ¼ cup water. Stir thoroughly to create a smooth, lump-free mixture. Keep it aside for later use—it’ll help thicken the soup slightly.
3) Prepare All Ingredients: While the cornflour slurry sits, take time to finely chop all the vegetables—spring onion whites, ginger, garlic, green chili, celery, cabbage, carrots, capsicum, and green beans. Ensure uniform cutting for even cooking and better texture. Also, have the soy sauce, vinegar, vegetable stock (or water), and all your spices measured and ready beforehand to make the cooking process quick and hassle-free. Having everything prepped and ready will make the soup come together quickly and smoothly.
4) Sauté Aromatics: Heat a tablespoon of oil in a deep pan or saucepan over medium heat. Once hot, add ginger, garlic, green chili, chopped celery, and the white parts of the spring onions.
5) Sauté for 2 Minutes: Stir-fry the aromatics for about 2 minutes until fragrant but not browned.
6) Add Mixed Vegetables: Toss in all the finely chopped vegetables—cabbage, carrots, green beans, and capsicum. Mix well.
7) Cook Veggies Briefly: Stir and sauté the veggies for 2–3 minutes, keeping them crisp yet slightly tender.
8) Season the Base: Sprinkle in salt and black pepper to taste. Stir everything together.
9) Add Liquid Base: Pour in 2 cups of vegetable stock or water. If using stock, it’ll enhance the overall flavor more effectively than water.
10) Bring to Boil: Increase the heat and allow the soup to come to a rolling boil.
11) Let it Simmer: Once boiling, reduce the heat and let it simmer for 2 minutes to meld flavors.
12) Add Cornstarch Slurry: Stir the slurry once (as it may settle), then slowly pour it into the soup while stirring continuously.
13) Thicken the Soup: Let the soup cook for 5–6 more minutes or until it slightly thickens and reaches the desired consistency.
14) Add Sauces: Stir in soy sauce and vinegar. Mix well so the flavors are evenly distributed.
15) Final Simmer and Turn Off Heat: Let the soup simmer for another minute after adding sauces. Then switch off the heat.
16) Serve Hot: Ladle the soup into individual bowls for serving.
17) Top with Fried Noodles: Just before serving, top each bowl with a generous handful of crispy fried noodles.
18) Garnish and Enjoy: Finish with a sprinkle of chopped green onions (spring onion greens) for freshness and color.
📝 Tip: Always add fried noodles right before eating to retain their crunch. If added early, they’ll soak up the liquid and turn soggy.
Serving suggestion:
- Starter Option: Serve this flavorful Veg Manchow Soup as a delicious appetizer to kick off your Indo-Chinese meal. It pairs wonderfully with classic starters like crispy chili paneer, golden spring rolls, or flavorful fried rice. This combination offers a perfect balance of textures and tastes to excite your palate.
- Light Meal Idea: For a satisfying yet light meal, enjoy the soup alongside a plate of stir-fried noodles or freshly steamed momos. This duo creates a wholesome and comforting lunch or dinner that is both nourishing and easy to prepare, ideal for busy weekdays or casual family meals.
- Perfect Comfort Food for Rainy or Chilly Days: When the weather turns cool or rainy, a hot bowl of spicy Veg Manchow Soup topped with crunchy fried noodles provides the ultimate comfort. Its warming spices and savory flavors help you beat the chill, and if you love heat, feel free to increase the chili quantity for an extra fiery kick that will warm you right up.
Expert Tips for Perfect Veg Manchow Soup
1. Finely chop vegetables for the best texture:
Manchow soup gets its signature taste and feel from finely chopped vegetables. Avoid large chunks; the vegetables should be small enough to blend well in every spoonful but still maintain a bit of crunch. Use a sharp knife or a food processor for quick and uniform chopping.
2. Use homemade vegetable stock:
For the best depth of flavor, use homemade vegetable broth instead of plain water. You can simmer peels and scraps of vegetables like onions, carrots, celery, garlic, and bay leaves to make a quick, flavorful broth.
3. Prep in advance:
This soup comes together quickly once you start cooking, so it’s helpful to have all ingredients chopped and sauces measured ahead of time. This “mise en place” approach ensures you don’t overcook anything while multitasking.
4. Stir the cornstarch slurry before adding:
Cornstarch tends to settle at the bottom. Always give it a good stir before adding it to the soup, or you may end up with clumps instead of a smooth consistency.
5. Fry noodles just before serving:
Crispy fried noodles are the highlight of this soup. To avoid sogginess, always add them just before serving. If making ahead of time, store fried noodles in an airtight container at room temperature.
Variations You Can Try
1. Add Mushrooms or Tofu for Extra Nutrition:
To transform your Veg Manchow Soup into a more filling and nutritious bowl, consider adding protein-rich ingredients like mushrooms or tofu. Sliced button or shiitake mushrooms add an earthy depth and meaty texture, while firm tofu cubes absorb the broth beautifully, offering a soft contrast to the crunchy noodles. Let them simmer in the broth for a few minutes so they soak up all the aromatic spices and sauces. This simple addition makes your soup suitable as a standalone meal too.
2. Make It Gluten-Free Without Losing Flavor:
For those following a gluten-free diet, you can easily adapt this recipe without sacrificing taste. Replace regular soy sauce with tamari or a certified gluten-free soy sauce brand. Also, make sure the crispy noodles used for topping are gluten-free—several rice or millet-based noodle options are now widely available. This makes the soup inclusive for anyone with gluten sensitivity or celiac disease while still retaining its classic Indo-Chinese flavors.
3. Customize the Spice Level to Suit All Ages:
This soup can be as mild or as fiery as you like. If you enjoy bold, spicy flavors, amp it up by adding extra green chilies, red chili flakes, or a drizzle of chili oil just before serving. For those cooking for kids or those who prefer a gentler taste, simply omit the chili or reduce it significantly. You can always serve spicy condiments on the side so that each person can adjust the heat to their own liking. This flexibility makes the recipe family-friendly and adaptable for any occasion.