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Manchow Soup

Manchow soup

Manchow Soup is an iconic Indo-Chinese favorite, celebrated for its deep brown hue, bold garlic and ginger flavors, fiery spice, and its signature topping of crispy fried noodles. Despite its name suggesting origins in Manchuria, this flavorful fusion dish is widely believed to have been popularized in Meghalaya, India. The soup combines a rich, glossy broth with the heat of green chilies, the tang of vinegar, and an abundance of finely chopped vegetables or meat, creating a perfect balance of spicy, savory, and tangy flavors. Hearty, aromatic, and irresistibly comforting, Manchow Soup remains a beloved staple of Indian street food and restaurant menus alike.

Cook Time 30 mins
Total Time 30 mins
Cuisine: , ,
Courses: ,
Difficulty: Intermediate
Description

Manchow Soup is an iconic Indo-Chinese favorite, celebrated for its deep brown hue, bold garlic and ginger flavors, fiery spice, and its signature topping of crispy fried noodles. Despite its name suggesting origins in Manchuria, this flavorful fusion dish is widely believed to have been popularized in Meghalaya, India. The soup combines a rich, glossy broth with the heat of green chilies, the tang of vinegar, and an abundance of finely chopped vegetables or meat, creating a perfect balance of spicy, savory, and tangy flavors. Hearty, aromatic, and irresistibly comforting, Manchow Soup remains a beloved staple of Indian street food and restaurant menus alike.

Ingredients
  • 1 tbsp Garlic, finely chopped
  • 1 tbsp Ginger, finely chopped
  • 2 Green Chili, finely chopped
  • 2 tbsp Spring Onions, chopped
  • 1/4 cup Carrot, finely chopped
  • 1/4 cup Cabbage, finely shredded
  • 1/4 cup Capsicum, finely chopped
  • 10 French beans, finely chopped
  • 2 tbsp Coriander leaves, finely chopped
  • 2 tbsp Dark Soya Sauce
  • 1 tbsp Vinegar
  • 1 tsp Chili Sauce (red or green)
  • 1/2 tsp Black or White Pepper Powder
  • Salt to Taste
    • For the Crispy Noodle Topping
  • 1 packet Hakka Noodles or any thin noodles
  • 1 tsp Cornstarch
  • 2 tbsp Oil
Instructions
  1. 1
    Make the Crispy Noodles
    1. Boil the noodles in salted water until 80% cooked (refer to package instructions).
    2. Drain the water and rinse the noodles with cold water. Toss with 1 tsp cornstarch to prevent sticking.
    3. Deep fry the noodles in hot oil until golden and crispy. Drain on a paper towel, crush slightly, and set aside.
  2. 2
    Prepare the Soup
    1. Heat oil in a wok or deep pan over high heat.
    2. Add the chopped ginger, garlic, green chili, and the white parts of the spring onions. Sauté for about 30 seconds until fragrant.
    3. Add the finely chopped carrots, French beans, capsicum, cabbage, and coriander stems. Stir-fry on high heat for 1-2 minutes. The veggies should remain crunchy.
    4. Pour in the water or vegetable stock and bring it to a rolling boil.
    5. Add the soy sauce, chili sauce, vinegar, salt, and pepper powder. Mix well.
    6. Reduce the flame and slowly pour in the cornstarch slurry while stirring continuously to prevent lumps.
    7. Let the soup simmer for 2-3 minutes until it thickens slightly and turns glossy. Turn off the heat.
  3. 3
    Serve
    1. Stir in the fresh coriander leaves and the green parts of the spring onions.
    2. Pour the hot soup into serving bowls.
    3. Generously top with the crispy fried noodles and serve hot.
Read it online: https://indiafoodz.com/recipe/manchow-soup/