Vegetable manchow soup is an Indo-Chinese soup; this soup enjoys popularity in large & small restaurants and in the street-side food carts.
Making this soup has marked a couple of firsts for me – this my first attempt at making an Indo-Chinese soup and this is the first time I am using corn flour ever in my life. I was super happy with the output. Not only did it taste like the ones I have had in restaurants, it also helped my bad cold. This may just be what the doctor ordered.
With loads of veggies and little salt, this makes for a healthy soup. Although I was not too kicked about the idea of using corn flour, it did thicken up the soup beautifully. So I guess I will overlook this aspect. :)
Spring onions/green onions/scallions - 2 (thinly sliced white and green parts)
Garlic - 2 cloves minced
Minced ginger - 1/2 tblspn.
Green chillies - 4, thinly sliced
Finely chopped cabbage, carrot and French beans - 1/4 cup
Mushroom (optional) - 2, finely chopped
Tomato - 1/2, finely chopped
Chopped coriander leaves - 1 Tblspn.
Chopped mint leaves - 1/2 tblspn
Soy sauce - 2 tblspns.
Vinegar - 1 tblspn.
Chilli sauce (optional) - 2 tspns.
Stock - 4 cups
Pepper powder - 1/4 tspn.
Corn flour - 2 heaped tblspns.
Water - a few tablespoons to mix corn flour
Oil – 1 ½ tspns.
Heat oil in a pot. Add garlic, ginger and chillies.
Cook till garlic starts to turn brown.
Toss in the spring onions and sauté for about 20 seconds.
Add the chopped mixture of cabbage, French beans and carrots.
Sauté the vegetables for 30 to 40 seconds, and then add the tomato and mushroom pieces.
Cook for another 30 seconds.
Pour in the stock and bring it to a boil.
While the soup is boiling, mix water and corn flour to form a thick pourable liquid, and keep aside.
Once the soup comes to a boil, add soy sauce, vinegar, chilli sauce and pepper powder.
Mix well and allow it to boil.
Add the coriander and mint leaves, and mix well.
At this stage, check the salt and spice content in the soup.
Add more salt or chilli sauce to suit your preference.
Finally, pour that thick con flour mixture that you prepared earlier.
Stir and mix the soup immediately after pouring the corn flour mixture.
You will now notice the soup thickening.
Allow it to boil for another minute or two till the desired thickness is achieved.
Once done, turn off the flame, and serve the soup hot.
- Add or omit vegetables based on your preference.
- I used light soy sauce. If you like your soup deep brown and almost black in colour use dark soy sauce.
- Stock is a crucial element to flavour the soup. Avoid using water.
- I like my soup spicy, reduce the quantity Of chilli sauce and/or chillies to suit your taste.
- Add 1/2 a tablespoon of honey to give the soup a slight sweet taste.