Healthy Foodist

MANCHOW SOUP

Difficulty:

EASY

Preparation Time:

15 Minutes

Cooking Time:

15 Minutes

Total Time:

30 Minutes

Servings:

2

Manchow Soup is a delicious spicy Indo-Chinese appetizer that can be accompanied alongside some noodles or Chinese fried rice. This soup is made by simmering finely chopped vegetables in soya sauce and other pantry ingredients, with ginger and garlic added for that extra burst of flavour.

The recipe of this manchow soup is vegetarian and vegan but can be made even healthier and protein-rich by adding some boiled pieces or shredded chicken. You can also add tofu as a vegan protein element.

This flavourful umami tasting soup is usually served with some crispy fried noodles (chowmein) alongside other Chinese dishes.

Ingredients:

1 teaspoon oil
1 teaspoon finely chopped garlic
1 teaspoon finely chopped ginger
2 tablespoon chopped onion
2 tablespoon finely chopped carrot
2 tablespoon finely chopped capsicum
2 tablespoon shredded cabbage

1 tablespoon red chilli paste
1 tablespoon soya sauce
1 tablespoon vinegar
1 tablespoon ketchup
2.5 cups water
1 tablespoon cornflour
Finely chopped spring onion greens

Direction:

Heat oil in a pan and add finely chopped garlic and ginger. Saute for a minute.
Add all chopped vegetables (onion, carrot, capsicum and cabbage). Saute on medium-high flame for 3-4 mins or till the vegetables are partially cooked.

Then add red chilli paste, soya sauce, vinegar and ketchup.
Add around 2-3 cups of water or as required. Keep the flame to medium-high and simmer it all for 4-5 mins.

Meanwhile, make a cornflour slurry using 1 tablespoon of cornflour and approx ¼ cup of water.
Add slurry to the simmered soup and let it again boil for a few more minutes till the soup thickens. Turn off the flame when desired consistency is achieved.