vegetable manchow soup video

vegetable manchow soup video

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vegetable manchow soup video. The strong accents of ginger and garlic make restaurant style manchow soup an ideal soup to serve on a damp monsoon day. While the soy sauce gives it an awesome Umami flavour, the topping of fried noodles gives vegetable manchow soup an exciting crunch and makes it a bit filling too.

  

Recipe Description for Manchow Soup

Preparation Time: 
Cooking Time: 
Makes 3 servings
Show me for servings


Ingredients


For Manchow Soup
2 tbsp finely chopped spring onions whites and
1/4 cup finely chopped cabbage
1/4 cup finely chopped carrot
1/4 cup finely chopped capsicum
2 tbsp cornflour
1 tbsp oil
1 1/2 tbsp finely chopped garlic (lehsun)
1 tbsp finely chopped ginger (adrak)
1/2 tsp finely chopped green chillies
3 cups vegetable stock
4 tsp soy sauce
1 tsp green chilli sauce
1/4 tsp vinegar
1/4 tsp freshly ground black pepper (kalimirch)
salt to taste

For The Topping
4 tsp finely chopped spring onion greens
1 cup fried noodles

Method

For manchow soup
  1. To make {span class="bold1"}vegetable manchow soup{/span}, combine the cornflour and ½ cup of water in a small bowl, mix well and keep aside.
  2. Heat the oil in a deep non-stick pan, add the garlic, ginger and spring onions and sauté on a high flame for 30 seconds.
  3. Add the cabbage, carrot, capsicum and green chillies and sauté on a medium flame for 2 minutes.
  4. Add the vegetable stock, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
  5. Add the soy sauce, green chilli sauce, vinegar, pepper and salt, mix well and cook on a medium flame for 1 minute.
  6. Add the cornflour-water mixture, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
  7. Serve {span class="bold1"}vegetable manchow soup{/span} hot topped with spring onions and fried noodles.

See step by step images of Manchow Soup Recipe

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