Manchow soup (Indo-Chinese Street Style)

Manchow soup is a hot Indo -Chinese soup loved by Indians. Its main ingredients are ginger, garlic, some chopped vegetables, and fried noodles. There is an overpowering taste of ginger, vegetables, and sauteed and added to the soup. Fried noodles are not mixed into the soup and are only added at the time of serving. These noodles are addictive guys so beware. They might be gone within five minutes of coming out of the deep fryer. It is served as a light meal for lunch and dinner. The recipe for the Manchow soup can be made with different ingredients and sauces, but this recipe sticks to the basic healthy vegetable-based soup recipe. Serve Manchow soup as a starter with any Indo Chinese main course. 

Watch my post recorded live session of Manchow Soup:->>

Ingredients:

• Ginger chopped - 1 teaspoon
• Garlic chopped - 1 teaspoon
• Green Chilies - 1/2 teaspoon
• Tomato Ketchup - 2 teaspoons
• Red Chili Sauce - 2 to 3 teaspoons
• Green Chilli Sauce - 2 teaspoon
• Oil - 1 tablespoon
• Black pepper powder - 1 teaspoon
• Dark Soya sauce - 2 to 3 tablespoons to taste
• Water or Vegetable broth - 3 cups
• Cilantro finely Chopped - 1 tablespoon
• Carrots finely chopped - 2 tablespoons
• Spring Onions - 2 tablespoons
• Cabbage finely chopped - 2  tablespoons
• Tomatoes finely chopped - 2 tablespoons
• Mushrooms small diced - 2 tablespoons
• Green Beans - 2 tablespoons (optional)
• Onions finely chopped - 1 tablespoon
• Bell pepper finely chopped - 1 tablespoon
• Corn flour - 1 tablespoon
• Water for the slurry - 2 to 3 tablespoons

For Garnishing:

• Fried Noodles - 2 to 3 cups
• Green Onions - 1 teaspoon
• Green garlic - 1 teaspoon (optional)
• Cilantro - 1 teaspoon

For Fried Noodles:

1. Boil your noodles in salted water with a teaspoon of oil, salt, turmeric until they are just al dente. The rule that I follow is to subtract 30 seconds from the cooking time mentioned on the packet. 
2. Boil the noodle according to time on the instructions on the packet but deduct 30 seconds. 
3. Drain the noodles under cold water to stop the cooking process and spread them all over a large plate. Cut the noodles to about 5 to 8 cm with the help of scissors. 
4. Add some oil over them and toss it well with your hands. 
5. After half an hour, sprinkle some cornstarch and mix well. This step helps to remove any excess moisture The corn starch takes care of any extra moisture and prevents them from sticking together by acting as an extra layer. The starch also makes them extra crispy when they are deep-fried.
6. Deep fry in hot oil by spreading noodles uniformly.  Stir occasionally, keeping the flame on medium. Flip over and fry both sides until the noodles turn crisp. Fry these for 2-3 minutes till they are a deep golden brown from the outside.
7.  And then take them out on some tissue paper to get rid of any extra oil.
8. I like to do two kinds of batches when it comes to fried noodles. The first batch I cook it till it turns crispy and goes light brown in color and for another batch would fry until it goes golden brown in color. 
9. Finally, drain off the crispy noodles and keep aside.

Manchow Soup Preparation

1. In a clay pot or wok or any steel pot, on a medium flame, heat some oil. Add ginger, garlic, and green chili and saute for a minute. 
2. Add tomatoes and rest of the vegetables and cook for 2 to 3 minutes. Saute without overcooking them.
3. Now add all the sauces, black pepper powder, and cilantro, and cook for 2 minutes. 
4. Add the vegetable broth and let it simmer until you start to see bubbles. 
5. Now add the cornstarch slurry you made and boil until the soup thickens and starts to boil. 
6. Garnish with fried noodles, green onions, green garlic, and cilantro and serve hot. 

Notes:

• +/- vegetables of your choice.
• Adjust the quantity of the sauces to your preference. 
• Vegetable stock instead of water gives a richer flavor.
• Add crispy noodles just before serving.