Category: Soups & Salads

Vegetable Manchow Soup | Restaurant Style Manchow Soup Recipe

Vegetable Manchow Soup | Restaurant Style Manchow Soup Recipe is one of the most popular Indo Chinese soups. It tastes delicious and the crunchy noodles on the top are the best bit!!

Vegetable Manchow Soup | Restaurant Style Manchow Soup Recipe

Vegetable Manchow Soup | Restaurant Style Manchow Soup Recipe can be made with boiled and shredded chicken or  steamed prawns too but I’ve always preferred this vegetarian version. It’s packed with crunchy veggies of my choice!! It has been my favorite forever, I always end up ordering it when we are visiting our favorite Chinese place! 🙂

This soup has to be my go to comfort food when I’m suffering from stuffy nose or a bad throat infection! All that ginger and garlic almost works like a magic potion 😉 And the veggies sure fill me up when I’m not in the mood to eat anything heavier. I also rely heavily on my Mexican Vegetable Soup to cure the sniffles 🙂 It’s a completely different flavor profile and again full of veggies, it’s amazing what some basic ingredients can do!

Vegetable Manchow Soup | Restaurant Style Manchow Soup Recipe

Vegetable Manchow Soup | Restaurant Style Manchow Soup Recipe making this soup at home is so easy and I’m always up for a bit of chopping to prep the veggies. I don’t use any chopper, it’s just sitting idle in the pantry, lol! I usually add carrots, French beans, mushrooms, cabbage, capsicum, spring onions, broccoli and anything else that is sitting in the refrigerator! That’s the beauty of this recipe. I love the flavor of ginger and garlic in this soup and I add them generously. Needless to say that the fried noodles added on top of the soup while serving it is absolutely genius! The crunch from the noodles along with the half cooked veggies is just so appetizing!

Vegetable Manchow Soup | Restaurant Style Manchow Soup Recipe

Let’s make some piping hot soup 🙂

Wash, dry and chop all the veggies very finely. Set these aside.

Take water in a bowl and add corn starch, mix these to make smooth slurry. Set it aside too

Chop green chilies, fresh ginger and garlic finely. Set these aside too.

Heat oil in a wok, in the meanwhile, dust the boiled noodles with some APF/ corn flour or rice flour, mix well and fry the boiled noodles until crispy and golden.

Vegetable Manchow Soup | Restaurant Style Manchow Soup Recipe

Drain the fried noodles on some absorbent kitchen paper. Set them aside.

In the same hot, add chopped green chilies, garlic and ginger. Sauté them for 2-3 minutes.

Vegetable Manchow Soup | Restaurant Style Manchow Soup Recipe

Next, add the spring onion whites and sauté for another 2 minutes. Season with salt and black pepper.

Vegetable Manchow Soup | Restaurant Style Manchow Soup Recipe

Next, add all the chopped veggies except the greens from the spring onions. Toss all the veggies on high flame for 3-4 minutes stirring continuously.

Add soy sauce, vinegar and green chilly sauce. mix well

Add the corn starch slurry and plain water. Stir well to ensure there are no lumps. Add a pinch of sugar (optional).

Let the soup come to a boil, then simmer it for 3-4 minutes on medium flame.

Serve the soup piping hot, topped with fried noodles and chopped spring onion greens.

This soup is best consumed fresh.

Vegetable Manchow Soup | Restaurant Style Manchow Soup Recipe

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: serves 2

Restaurant Style Vegetable Manchow soup is spicy, crunchy and packed with delicious veggies. This makes for ideal meal in itself. The crispy noodles on the top are my favorite!

Ingredients

  • 2 tbsp. finely chopped cabbage
  • 2 tbsp. finely chopped carrots
  • 2 tbsp. finely chopped capsicum
  • 2 tbsp. finely chopped mushrooms
  • 2 tbsp. finely chopped french beans
  • 2 tbsp. finely chopped broccoli
  • 2 tbsp. each finely chopped spring onion, keep the greens seperately
  • 1 tsp. each finely chopped ginger, garlic and green chilli
  • salt and black pepper to taste
  • 2 cups plain water
  • 2 tbsp. corn starch + 1/2 cup water (to make the slurry)
  • 1 tsp. dark soy sauce
  • 1 tsp. vinegar
  • 1 tsp. green chilly sauce
  • a pinch of sugar (option)
  • 1 cup boiled noodles
  • 4-5 tbsp. oil

Instructions

  1. Wash, dry and chop all the veggies very finely. Set these aside.
  2. Take water in a bowl and add corn starch, mix these to make smooth slurry. Set it aside too
  3. Chop green chilies, fresh ginger and garlic finely. Set these aside too.
  4. Heat oil in a wok, add boiled noodles, fry them until crispy and golden.
  5. Drain the fried noodles on some absorbent kitchen paper. Set them aside.
  6. In the same hot, add chopped green chilies, garlic and ginger. Sauté them for 2-3 minutes.
  7. Next, add the spring onion whites and sauté for another 2 minutes. Season with salt and black pepper.
  8. Next, add all the chopped veggies except the greens from the spring onions. Toss all the veggies on high flame for 3-4 minutes stirring continuously.
  9. Add soy sauce, vinegar and green chilly sauce. mix well
  10. Add the corn starch slurry and plain water. Stir well to ensure there are no lumps. Add a pinch of sugar (optional).
  11. Let the soup come to a boil, then simmer it for 3-4 minutes on medium flame.
  12. Serve the soup piping hot, topped with fried noodles and chopped spring onion greens.
  13. This soup is best consumed fresh.

Notes

You can add boiled and shredded chicken in place of veggies or even some seafood. Add more spices if you like, but this recipe does make a pretty hot and spicy Manchow soup.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://polkapuffs.in/2018/07/16/vegetable-manchow-soup-restaurant-style-manchow-soup-recipe/

Vegetable Manchow Soup | Restaurant Style Manchow Soup Recipe

Love,
Shreya 🙂

Pin it for later?!!
Vegetable Manchow Soup | Restaurant Style Manchow Soup Recipe

Mexican Vegetable Soup | Vegan and Glutenfree

So…here we are in 2017 and this bright, colourful soup was destined to be the first post of the year😁….why ‘was’?? Because this was made sometime during the last couple of days of the year gone by…..it was our healthy and light meal before binged in the name of making merry!!

Anyhooooo….so how have the first few days of the new year been treating you!? Honestly, I feel no different. The dates have changed no doubt, but that is where I think it ends. I am not one who makes resolutions and stuff….it’s been that way all my life. Do you? Have any of you actually seen your resolution through the year and then made notes about it later? I’d love to know! I mean, many break their resolutions the very next morning of making them….seems like such a waste..moot point, no?!

How to make Mexican vegetable soup  Polkapuffs recipes  Shreya tiwari recipes  Healthy diets friendly soup recipe  Soup recipes

So coming to this soup….it’s as healthy as healthy gets..no cornflour or APF or any ingredient to thicken the broth. It has a ton of veggies…like literally! Plenty of spices and the tang….that’s just perfect!!

Obviously you could add a bit of meat like sliced sausages or some boiled eggs. I was thinking maybe some seafood, like prawns or even squids! The possibilities are endless…. but I keep this one as veg…always. It’s one of our favourite go-to soups to do at home. It’s the quickest too, you’ll see!

How to make Mexican vegetable soup  Polkapuffs recipes  Shreya tiwari recipes  Healthy diets friendly soup recipe  Soup recipes

Everyone has a favourite soup….this is my current favourite, has been for sometime now. I usually even like Manchow soup…a personal favourite or some Thai Noodle soup, I’d probably share that recipe here too sometime….could make for a ideal summer lunch! ☺️

Anyways….let’s first learn to make us some healthy Mexican Vegetable Soup….

Yield: serves 2

Equipment: a heavy bottomed pan, measuring cups/ spoons, a ladle.

Ingredients:

2 tbsp oil

5-6 cloves of garlic

1/4 cup finely chopped red bell pepper

1/4 cup finely chopped yellow bell pepper

1/4 cup finely chopped green bell pepper

1/4 cup finely chopped carrots

1/4 cup sweet corn

1/4 cup finely chopped French beans

1/2 cup finely chopped red onion

3 nos. large ripe tomatoes

salt & pepper to taste

3/4 tsp cumin powder

1 tsp red chilli powder

1/2 tsp dried oregano

1 tsp peri peri spice mix (store bought)

2 cups water

3 tbsp chopped fresh coriander leaves

juice of half a lemon

nacho chips to serve on the side (optional)

Method:

Heat oil in the pan, add crushed garlic and chopped onions. Sweat the onions for about 2-3 minutes. Then add the chopped bell peppers, carrots, beans, sweet corn. Stir well and season with salt & pepper. Cook the veggies for about 5-6 mins.

Then add the oregano, cumin powder, red chilli powder and the peri peri spice mix. Stir well, add tomatoes. Cook these together for another 5-6 mins or until the tomatoes turns soft and mushy. Add water (I add about 2 cups, you can add more or less).

Let the soup come to a boil, takes about 12-13 mins. Once the consistency is right, add chopped coriander and lemon juice. Serve the soup piping hot with some nacho chips.

How to make Mexican vegetable soup Polkapuffs recipes Shreya tiwari recipes Healthy diets friendly soup recipe Soup recipes

Such a filling meal….I’d say do try it once.

Love,

Shreya 💝

Adapted from cooking classy

 

error: Content is protected !!