Vegan Manchow Soup Recipe

Manchow soup bowels


  • Prep: 33 mins
  • Cook: 30 mins
  • Total: 63 mins
  • Yield: 4 servings
  • Cooking Method: Cooking
  • Recipe Cuisine: Chinese


  • 3cups water
  • salt(as required)
  • oil(as required)
  • 1/2 capsicum (finely chopped)
  • 1/2 carrot (finely chopped)
  • 1inch ginger (chopped)
  • 2cloves ofchopped garlic
  • 2chilis (finely chopped)
  • 1/2 onion (finely chopped)
  • 3tablespoons cabbage (finely chopped)
  • 5beans (finely chopped)
  • 2tablespoons soy sauce
  • 2tablespoons vinegar
  • 1/2 teaspoon pepper powder
  • 1teaspoon chili sauce
  • 4tablespoons coriander (chopped)
  • 1pack ofnoodles
  • 2teaspoons corn flour

Manchow Soup is a tasty vegan dish made of fresh vegetables simmered in a spicy broth with Asian spices. This is one of the most popular appetizers, and it’s usually served before the main course, but it may also function as a light lunch or dinner.

Most healthy vegetable-based soups are prepared with a variety of vegetables and broth, but this recipe sticks to the basics. We don’t know the origin of Manchow. Since it is marketed in India under the Chinese or Indo-Chinese soup category, many Indians believe that it is a Chinese or Indo-Chinese soup. This soup is one of the most popular dishes in Indo-Chinese restaurants.

Buying Manchow soup from a restaurant seems like a waste of money after you have tried making it at home. This quick soup comes together in minutes, and the only time-consuming part is cutting the veggies.


Step 1

In a big pot, combine 4 cups of water, 1 teaspoon salt, and 1 teaspoon oil. When the water begins to boil, add one bag of noodles. You can either boil them for 5 minutes or consult the package directions. Cook until the noodles are al dente. Pay attention not to overcook them. To halt the cooking process, drain the noodles and rinse with cold water.

Step 2

Mix with one teaspoon corn flour gradually. Fry the noodles in hot oil, spreading them evenly. Stir periodically while the noodles cook. Flip the noodles over and cook the other side until crispy. Drain and set aside the crispy noodles.

Step 3

Now, heat two tablespoons of oil in a Kadai dish and sauté one inch of ginger, two garlic cloves, and two chilies. Cook ½ onion till it is somewhat shrunk. Add half a carrot, three tablespoons cabbage, ½ capsicum, five beans, and two tablespoons coriander stem. Stir fry all ingredients for a minute, being careful not to overcook them.

Step 4

Pour in 4 cups of water and ¾ teaspoon of salt. Mix thoroughly. Boil until all flavors have dissolved. Now add two tablespoons of soy sauce, two tablespoons vinegar, ½ teaspoon pepper powder, and one teaspoon chili sauce. Mix thoroughly.

Step 5

Mix 1 teaspoon of corn flour and stir with ¼ cup of water in a small bowl. Pour in the corn flour slurry and give it a good swirl. Stir and cook until the soup is slightly thickened and glossy. Add two tablespoons of coriander and mix thoroughly. Finally, serve the vegetable manchow soup with fried noodles.

Cooking Notes

Toss in the crispy noodles Just before serving.

When made spicy, the soup is more delicious.

You may use any vegetables you like in this Manchow soup recipe.


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