Restaurant Style Indo Chinese Soup
Manchow Soup is a popular Indian Chinese soup which consists of finely chopped vegetables, soy sauce, and topped with crispy fried noodles and spring onions before serving. Save this quick and simple restaurant style Indo Chinese Vegetable Manchow Soup recipe for a cold gloomy day.
Indo Chinese dishes taste so much better when the weather is cool and gloomy outside. This is even more true during cold and flue season. Luckily this Indian Chinese Vegetable Manchow Soup can be whipped up in a matter of minutes. I am here to make life even easier, by sharing step by step photographed instructions below.
Indo Chinese Manchow Soup vs Indo Chinese Hot and Sour Soup
The two soups are very similar with ingredients, but one is heavier on vegetables than the other and another is a bit sour. Both are excellent variations of hot soups!
How can I make easy Manchow Soup?
My biggest tip here is to try using Chings Manchow Soup packets which are available at most Indian grocery stores. If you are unable to find it, then be sure to check here on Amazon to get it delivered right to your home. This packet of soup mix is very easy to use and tastes great. I prefer to make my own version at home most times, but when I am running low on time and want a quick hot soup, it definitely comes in handy.
Is Manchow Soup Healthy?
If you make it at home from scratch using clean ingredients, then it can definitely be considered healthy. I like to use fresh ingredients and low sodium broths to assure my family gets all of the flavor and the most nutrition.
Is Manchow Soup Spicy?
Only if you want it to be! Control the ingredients to the best of your ability that meets your tastebuds. Use less garlic and ginger if you are sensitive to strong spices like garam masala. Otherwise, this dish can be very kid friendly.
What other Indo Chinese Dishes go well with Chinese Soup?
Step-by-Step Photographed Instructions
Recipe for Indian Chinese Manchow Soup
- 1 tbsp grated ginger
- 1 tbsp grated garlic
- 1 cup finely chopped broccoli, cabbage, and baby corn
- ½ tsp diced garlic (optional)
- ½ tsp diced ginger (optional)
- 4 cups vegetable stock
- ½ tsp black pepper
- ½ tsp white pepper powder
- 1 tbsp soy sauce
- 1 tsp chili sauce (optional)
- salt (add after tasting)
- 2 tbsp corn starch dissolved in 2 tbsp of water
- chopped green onions
- fried rice noodles
- finely shredded cabbage
Heat oil in a sauce pan and saute the grated ginger and garlic for about 20-30 seconds.
Add the chopped vegetables and cook until translucent. Once the vegetables have cooked, add the diced garlic and ginger (both optional). Cook for about 1 minute.
Add vegetable stock, soy sauce, chili sauce (optional), white pepper powder, and black pepper. Cook until it reaches a simmer and let it cook for about 2-3 minutes.
Slowly pour the corn starch mixture into the pot and stir. Continue to cook for a few minutes.
Garnish with green onions. Serve with finely shredded cabbage and fried rice noodles.