Veg Manchow Soup Recipe | Homecooked Crispy Veg Appetizer

Soup such as bean soups, broccoli soup, potato soup, veg soup, and many more is an excellent way of having different kinds of nutrients, vitamins, and minerals.

Soups' nutritional content can be accessed through its vegetables and ingredients that you add to it. They are highly fibrous that helps in building healthy intestines and support the digestive system. They also boosts the immune system and increases the body’s ability to fight infections.

Soups like spinach soup, dal soup, tomato rasam, lemon coriander can be consumed even for weight loss.   

Make your kids enjoy it. If you want to encourage your kids to consume soup, make it an interactive and entertaining activity. Put on some good music and eat soup together. It’s a nice way to keep them engaged. Eating soup will also make your kids’ breakfast, snacks more filling and healthier.

Today I'm sharing with you all a very popular Indian soup recipe- the veg manchow soup.

Read Related Healthy Recipes:

• Fibre-Rich Veg Green Sprout Kabab
• Low-Calorie Veg Spinach Corn Soup
• Immunity Booster Tomato Rasam Soup

Veg manchow soup is a delightful vegan soup recipe that can be prepared at home with very little effort especially if you have a nice chopper at home. Veg manchow a dark brown color soup is made with a variety of finely chopped vegetables, thickened with vegetable broth alongwith corn flour and infused with hot spicy sauces, herbs, and Asian flavors predominately ginger. It's popular as a indo-chinese cuisine soup and easily available in Indian restaurants and streets food carts.  

What makes this soup really special is its garnishing with crispy fried noodles which kids just can't resist of. 

Join us for our healthy recipes.

Overview

Preparation time: 10 mins.    Cooking time: 20mins.    Course: Soup    Serve: 4

Ingredients

For vegetable stock

• Roughly chopped cabbage- 1 cup
• Chopped carrot- 1/2 cup
• Chopped onion- 1
• Chopped green coriander- 1 cup
• Water- 6 cup

Note: Any other veggies can also be used. But don't use veggies that leave their natural color on boiling.

For crispy noodles

• Noodles-1 cup
• Water to boil noodles- 2 cup
• Vegetable oil-1/2 teaspoon
• Salt- 1/4 teaspoon
• Cornflour- 2 tablespoon
• Oil for frying- 2 cup

For soup

veggies

• Ginger garlic paste- 1 teaspoon
• Finely chopped onion- 2
• Finely chopped cabbage- 1 cup
• Finely chopped carrot- 1 cup
• Finely chopped french beans- 1/4 cup
• Chopped green coriander (cilantro)- 1/2 cup
• Finely chopped green chili-1 
• Chopped green onion-1/4 cup

Others

• Oil-1 teaspoon
• Salt- to taste
• Black pepper powder- 1 teaspoon
• Soya sauce- 1 tablespoon
• Vinegar- 1tablespoon
• Charred dry red chili-1

For slurry

• Corn starch- 1 tablespoon
• Water (normal temperature)- 2 tablespoon

Preparation Process Of Manchow Soup

Making of vegetable stock

Step-1

In a deep pan/kadhai boil 6 cups of water. Add all the veggies (cabbage, carrot, onion, capsicum, coriander) and bring them to a boil. 

Step-2

After boiling for about 5 minutes, strain the water from the colander to get the vegetable stock.

Step-3 

Vegetable stock is now ready. 

Note: Keep the soup stock in the refrigerator to help preserve it for a longer time. It will last a week longer if you kept it in the fridge.

Making of crispy noodles

Step-1

In a broad vessel boil water. Add noodles along with salt and oil. 

Step-2

Boil noodles till they become fork tender (half boiled). Strain them from the colander. Immediately run them under fresh water and toss well. Keep them aside to cool down for 5 minutes.

Step-3

Once noodles are ready, coat them in dry corn starch powder evenly by tossing them with a light hand. 

Step-4

Heat oil in a deep pan/kadhai. Drop the noodles in a bunch or separately and fry till they become crispy and light golden in color. Once done, keep them aside.

Making of soup

Step-1

Heat oil in a deep kadhai/pan. Add ginger-garlic paste and chopped onion. Saute' for about 5 minutes.

Step-2

Add chopped cabbage, carrot, and saute till they are half cooked.

Step-3 

In the meanwhile, take a bowl and mix cornstarch and water to make a slurry. Stir it continuously to make a lump-free slurry

Step-4

Add salt, black pepper, soya sauce, vinegar, and charred dry chili and mix well.

Step-5

Add vegetable stock to the mix and bring it to a boil.

Step-6

Add green beans, coriander, chili, and onion to the soup.

Step-7

Add corn-starch slurry and keep stirring until the consistency of the soup is thickened.

Step-8

Serve hot and spicy soup garnished with green onion with crispy noodles as a starter with the main course like Veg Haka Rice/Noodles and Veg Manchurian gravy.