Vegetable Manchow Soup Recipe

Vegetable Manchow Soup Recipe is a definite life saver during the winters. I hope winter is treating you better than it’s been treating me, this year. Winter started with bad weather, accompanied by rain. I love rains during summer when it just cools the atmosphere down enough. But continuous rains in winter makes life comes to a halt. You want to stay in with a hot bowl of soup, and this VegetableManchow Soup is a perfect option for such days. Simple, hearty, yet light it is healthy and delicious too. With loads of veggies, topped with some fried noodles, it will brighten up a chilly damp day for sure. Serve this as a beginning to an Indo-Chinese meal or make it in a large pot, filled with lots of vegetables to make a soupy meal by itself.

Ingredients
4 carrots
15 green beans
50 grams (1/2 cup) cabbage
50 grams (1/2 cup) white spring onions
2 tablespoon ginger
2 tablespoon garlic
2 tablespoon dark soy sauce
2 teaspoon white vinegar
Salt to taste
2 tablespoon pepper powder
2 tablespoon sesame oil
2 tablespoon corn flour
1/2 cup water + extra
Green spring onions for garnish
1 cup fried noodles

Method:

To begin making the Vegetable Manchow Soup, first wash all the vegetables (onions, ginger, garlic, carrots, beans, cabbage) and chop them up all finely.
Place a wok on the heat and warm some oil in it. Add ginger, garlic and onions when the oil is hot and saute them nicely until the onions turns pink.
Next, add all the finely chopped vegetables along with salt and pepper and ook them together on a high hear for about 3 to 4 minutes.
At this stage, add in the soy sauce and vinegar and toss well. Also add water as required and bring the entire mix to a boil.
Then, dissolve the cornflour in a bowl along with a little water, making sure no lumps are present. Add the cornflour mix to the soup, stirring constantly. Allow the soup to simmer for another 3 to 5 minutes.
Meantime, cook noodles in water as per packet instructions, drain them and set aside to cool. You can use any brand noodles. Then, fry them in some hot oil until crisp. Remove from oil and drain it on paper towel and set aside to be used later on the soup.
Check the soup for seasoning, adjust spice and salt levels and turn off the heat.
serve the hot Vegetable Manchow Soup in individual bowlsgarnished with fried noodles and green spring onions as a wholesome weeknight dinner.

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