Manchow Soup

An all-time favorite soup for those who savoir soups in winter.


    Chinese mushrooms (washed) :- 5
    Mushrooms (washed and chopped) :- 2
    Cabbage (washed and chopped) :- ½ cup
    Tofu (bean curd)(washed and chopped) :- 50 gm
    Capsicum (washed, halved, deseed and chopped) :- 1 cup
    Green chilies (chopped) :- 2
    Bamboo shoot slices :- 2
    Carrot (peeled, washed and chopped) :- 1
    Ginger (peeled, washed and chopped) :- 1 inch
    Garlic cloves (peeled and chopped) :- 2
    Spring onion (washed, peeled and chopped) :- 1
    Noodles :- 1 cup
    Oil :- 2 tsp
    Cornstarch :- 3 tsp
    Red chili sauce :- 1/2 tsp
    Soy sauce :- 2 tsp
    White pepper powder :- 1/2 tsp
    Salt :- to taste
    Ajinomoto :- 1/4 tsp
    Vegetable stock :- 4 cups
    Vinegar :- 1 tsp

tools required


Serving dish

Mixing bowl

Deep bottomed pan

preparation method

In hot water,soak washed Chinese mushrooms for fifteen minutes. Drain and chop.

In ½ cup water, boil bamboo shoots for four minutes. Drain, cool and chop.

Boil noodles in 3 cups of hot water, drainand deep fry boiled noodles in hot oil for about two minutes. Drain.

Mix cornstarch in ½ cup water and set aside.

In a deep bottomed pan, heat 2 tbsp. of oil and put garlic, ginger and green chilies.Stir-fry quickly.

Combine spring onion and stir well. Now cook for a two minutes.

Put mushrooms, bamboo shoots, cabbage, tofu, carrot and capsicum. Cook over a medium flame and continuously stir for two minutes.

Putsoy sauce, chili sauce, ajinomoto, salt and pepper powder. Stir well and then mix in vegetable stock.

Reduce flame and allow it to boil and simmer for 3 minutes.

Mix in blended cornstarch and cook till the soup thickens, while stirring continuously.

Mix in vinegar and then serve sizzling.

Serving Suggestions

    Garnish with crispy fried noodles and spring onions.

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Prep:15 Mins Cook: 15 to 30 minutes

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