A dark brown hot and sour sauce mixed with vegetables make this Manchow soup a delight for the taste buds. It is one of the most popular Chinese soups served at almost all restaurants. Topped with crispy noodles, try out the Indian twist to this traditionally Chinese dish.
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- 1/2 cup Mushrooms, finely chopped
- 1 small Carrot, peeled and finely diced
- 1/2 cup Cabbage, shredded and chopped
- 1/2 cup Spring Onion greens, finely chopped
- 2 Celery stalks, finely diced
- 1/4 cup Green Beans, finely diced
- 1 teaspoon Ginger, grated
- 2 teaspoons Garlic, minced
- 1 – 2 small Green Chilies, chopped (optional)
- 3 tablespoons Cornflour
- 1/2 cup Water
- 1 tablespoon Dark Soy sauce
- 1 tablespoon Red Chili sauce
- 1 tablespoon Vinegar
- 4 cups Vegetable stock
- 1 cup Noodles, boiled and fried
- Salt, to taste
- 2 tablespoons Cooking oil
Procedure for making this Soup
- Dissolve the cornflour in ½ cup water and keep aside.
- Pour oil in a deep saucepan on medium heat. When it heats up, add grated ginger, minced garlic, green chilies and celery. Sauté for 2 minutes.
- Now add the carrots and beans and sauté for 2 minutes.
- Add in the mushrooms and cabbage.
- Pour the dark soy sauce and red chili sauce and stir. Sauté everything for 3 to 4 minutes.
- Now carefully pour in the vegetable stock and stir everything. Let it come to a boil and then lower the flame and let it simmer for 10 minutes.
- Add the vinegar and season the soup with salt.
- Now pour in cornflour solution and simmer the soup for 5 minutes while stirring. This will make the soup thick. The cornflour tends to settle down in water so before pouring it in, give it a good stir.
- Lastly, add in the chopped greens of spring onion and then turn off the heat.
- Ladle the soup in serving bowls and top with fried noodles. Serve hot!
Preparation Time: 45 minutes
- You may grate the carrots instead of dicing them and add some chopped florets of broccoli and green peas also in this soup.
- This soup tastes best with crunchier vegetables that are not fully soft.