Vegetarian Soup Recipes – Manchow Soup
Manchow soup is named after ‘Manchuria’. But the soup does not have anything to do with the regions cuisine. Rather it is believed to be an Indo-Chinese fusion recipe.
Manchow soup is available both in restaurants and street food carts alike. It is a dark brown soup prepared with various vegetables and spring greens, chicken (non-veg version only), thickened with stock and corn flour, and flavoured with Chinese sauces and spices such as soy, vinegar and chilli.
Ingredients:
2 tbsp – Oil
6 cups – Clear Vegetable stock
2 tbsp – Tomato chopped
2 tbsp – Chinese cabbage
2 tbsp – Mushrooms finely chopped
2 tbsp – Carrot chopped
2 tbsp – Green pepper finely chopped
2 tbsp – Spring onions whole finely chopped
1 1/2 tbsp – Soy sauce
1 tbsp – Coriander finely chopped
1 tbsp – Garlic chopped finely chopped
1 tbsp – Ginger finely chopped
1 tbsp – Mint finely chopped
1 1/2 tbsp – Corn flour
1/2 cup – Water
1/4 tsp – MSG (optional)
Garnish
2 tbsp – Vinegar
2 No – Green chillies finely chopped
Broth
1/2 cup – Cabbage
3 No – Carrot chopped
5 No – Celery stalks chopped
1 No – Spring onion whole chopped
4 No – Cauliflower florets
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Method:
For the broth
Boil the vegetables in 8 cups of water for 20 mins. Use just the water without liquidising.
Soak the green chillies in vinegar and set aside.
Heat oil in a pan or wok and add all the vegetables, ginger, garlic, mint and coriander, along with MSG if using it.
Fry them for about 5 mins.
Add the stock, soy sauce, and salt.
When the mix begins to boil add cornflour dissolved in water mix and stir well.
Boil further for a min or two.
Garnish with green chillies. Serve hot. Tastier and healthier soup with Pacific Natural Foods Organic Vegetable Broth
