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Vegetable Manchow Soup Recipe

This Vegetable Manchow Soup recipe is a guaranteed crowd-pleaser! So ditch the bland and embrace the bold and flavorful world of Indo-Chinese cuisine.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer, Dinner
Cuisine Indo Chinese
Servings 4 servings

Ingredients
  

For the Soup:

  • 4 ½ cups clear vegetable stock
  • 2 tablespoons finely chopped capsicum bell pepper
  • 2 tablespoons finely chopped cauliflower
  • 2 tablespoons finely chopped carrots
  • 2 tablespoons finely chopped cabbage
  • 2 tablespoons finely chopped spring onions
  • 2 tablespoons finely chopped garlic
  • 2 tablespoons chopped ginger
  • 3 green chillies use less for less spicy
  • 2 tablespoons finely chopped mushrooms optional
  • 1 tablespoon fresh finely chopped mint leaves optional
  • 1 tablespoon chopped coriander leaves
  • 3 teaspoons soy sauce
  • 2 tablespoons cornflour dissolved in ½ cup water
  • 1 tablespoon oil
  • Salt and freshly crushed black pepper to taste

For Garnish (Optional):

  • Boiled noodles
  • Additional chopped mint and coriander leaves

Instructions
 

  • Heat the Oil: Heat oil in a large pot or pan over medium heat.
    1 tablespoon oil
  • Sauté the Aromatics: Add the garlic, ginger, and chilies (according to your spice preference) to the hot oil and sauté for 30 seconds, until fragrant.
    2 tablespoons finely chopped garlic, 2 tablespoons chopped ginger, 3 green chillies
  • Add the Spring Onions: Add the spring onions and cook for another minute, until softened.
    2 tablespoons finely chopped spring onions
  • Incorporate the Vegetables: Add the chopped capsicum, cauliflower, carrots, cabbage, and mushrooms (if using) to the pot. Stir-fry for a few minutes, until the vegetables are slightly softened.
    2 tablespoons finely chopped capsicum, 2 tablespoons finely chopped cauliflower, 2 tablespoons finely chopped carrots, 2 tablespoons finely chopped cabbage, 2 tablespoons finely chopped mushrooms
  • Flavor Up: Add the soy sauce, salt, and freshly crushed black pepper to taste.
    3 teaspoons soy sauce, Salt and freshly crushed black pepper to taste
  • Simmer and Thicken: Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 5 minutes.
    4 ½ cups clear vegetable stock
  • Thicken the Soup: Gradually whisk the corn flour slurry (corn flour dissolved in water) into the simmering soup until it reaches your desired consistency.
    2 tablespoons cornflour dissolved in ½ cup water
  • Garnish and Serve: Remove the pot from heat and stir in the chopped coriander leaves and mint leaves (if using). Garnish with boiled noodles (optional) and serve hot.
    1 tablespoon fresh finely chopped mint leaves, 1 tablespoon chopped coriander leaves, Boiled noodles, Additional chopped mint and coriander leaves

Notes

Tips:
  • For a richer flavored soup, you can substitute vegetable broth with chicken broth.
  • Don't have fresh mint? You can use a pinch of dried mint instead.
  • This recipe is easily doubled or tripled to feed a larger crowd.