Name: Veg Manchow Soup
Prep time: 15 min
Cook time: 15 min
Total time: 60 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ¼ cup Cabbage, very finely chopped; ¼ cup Carrot, very finely chopped; 2 tbsp Green Beans, very finely chopped; 1 tbsp Ginger, finely minced; 1½ tbsp Garlic, finely minced; 1 Green Chili Pepper, finely chopped; 2 tbsp Coriander Leaves, finely chopped (stems are great too); 1½ tbsp Soy Sauce, dark; 1 tbsp Vinegar; 1 tsp Green Chilli Sauce; ½ tsp Ground Black Pepper; 2 tbsp Corn Flour, mixed with water for slurry; 3 cup Water, or vegetable stock for richer flavor; 1 tbsp Cooking Oil; ½ cup Noodles, boiled and deep-fried until crisp (for topping)

1 hrtotal

30 min hands-on30 min hands-off

Prep 15 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

Heat the oil in a wok or deep pan on high flame. Add the minced ginger, garlic, and green chillies. Sauté for 30 seconds until highly aromatic.
30 sec
Add the finely chopped cabbage, carrots, and french beans. Stir-fry constantly on high heat for 2 minutes to keep them crunchy.
2 min
Add the dark soy sauce, vinegar, green chilli sauce, and black pepper powder. Mix quickly.
Pour in the water (or vegetable stock) and add salt to taste. Bring the soup to a rolling boil.
Lower the heat. Stir the cornflour-water slurry and pour it slowly into the soup while continuously stirring.
Boil for another 3-4 minutes until the soup thickens and becomes glossy.
3–4 min
Turn off the heat. Stir in the finely chopped coriander (and stems).
Pour into bowls and top generously with the crispy fried noodles just before eating.

How to tell it's done

The soup should be thick, dark, and glossy with tiny, crunchy vegetable bits, contrasted by the crunchy fried noodles on top.

Getting it right

Tip

Chopping the vegetables extremely fine is the hallmark of a great Manchow soup. Coriander stems pack a lot of flavor, do not throw them away!

What to serve it with

Serve piping hot as a starter for an Indo-Chinese meal, topped with crispy noodles.

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