MANCHOW soup - Indo Chinese recipe

Kravings.Blog's picture

Mar. 09, 2018

This soup is not just served in the finest of restaurants but also on street stalls all over India. In this recipe all the ingredients are finely chopped and are simmered in a spicy, salty and sour soup base and topped with deep fried noodles whats not to love? This recipe is vegetarian, but you can easily make this non veg by using Chicken stock and adding in diced Chicken. Or, you can just add cooked chicken to the veg soup, the choice is up to you. I have plenty of Vegetarian friends with Non Vegetarian family members, so this is a great option.


Sliced spring onions 1 Tablespoon
Finely minced garlic 1 Tablespoon
Finely minced ginger 1 Tablespoon
Diced mushrooms 1/4 Cup (4 tbs)
Diced cauliflower 1/4 Cup (4 tbs)
Green pepper 1/4 Cup (4 tbs)
Sliced green beans 1/4 Cup (4 tbs)
Celery 1/4 Cup (4 tbs)
Carrots 1/4 Cup (4 tbs)
Cabbage 1/4 Cup (4 tbs)
Fried tofu 2 Tablespoon
Stock 4 Cup (64 tbs) (preheated mushroom stock)
Chilli paste/Sambal oelek 1 Tablespoon
Dark soya 1 Tablespoon
Vinegar 1 Tablespoon
Cornstarch slurry 2 Teaspoon
Fresh chopped coriander 1/4 Cup (4 tbs)
Fried noodles 1 Cup (16 tbs)



1.Heat up some oil and saute the spring onions, ginger & garlic.

2.Add the rest of the vegetables & Tofu.

3.Add the stock and allow to come to the boil.

4.Add the chilli paste, soya and vinegar.

5.Add the cornstarch and finally the chopped coriander.


6.Serve with fried noodles.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4