Recipe – Homemade Veg Manchow Soup / Chinese Veg Soup with crispy noodles

Aviary Photo_131639812899876195


Prep Time: 15 minutes

Cook Time: 30 minutes

Serves: 2


  • Veggies: 1 cup, finely chopped (1 carrot, 4-5 green beans, some florets of cauliflower, handful of peas)
  • Cabbage: ¼ Cup, finely chopped or shredded
  • Bell Pepper: 1 tablespoon, finely chopped
  • Tomato: 2 Tablespoon, finely chopped
  • Onion: 1 Tablespoon, finely chopped
  • Garlic: ½ teaspoon, finely chopped
  • Ginger: ½ Teaspoon, finely chopped
  • Green chill: ½ Teaspoon, finely chopped
  • Basil leaves: 1 or 2
  • Mint Leaves: 4-5
  • Coriander Leaves: 1 tablespoon, finely chopped
  • Butter / Oil: 2 Tablespoon
  • Corn Starch (Corn Flour): 1 tablespoon
  • Salt: 1 teaspoon or to taste
  • Black pepper powder: 1/2 teaspoon
  • Soy Sauce: ½ Tablespoon
  • White Vinegar: 1 Teaspoon
  • Thick Noodles: 1 cup, broken into 1-inch pieces
  • Spring Onion: 1 tablespoon
  • Oil: As required for deep fry
  • Water: As required


  • Boil 5-6 cups of water in a pot. Once water starts to boil, add the noodles. Let it boil for 7-8 minutes or till noodles are almost cooked (80%). Do not overcook the noodles. Turn off the heat and drain the noodles. Let it dry for 10 minutes.
  • Heat oil for deep fry. Deep fry the noodles until deep brown and crispy. Take out on a kitchen napkin and keep aside.
  • Now boil 3 cups of water in a pot. Once water starts to boil add the chopped veggies (Carrot, beans, cauliflower and peas). Let it boil for 8-10 minutes or till almost cooked (80%). Turn off the heat. Now drain the veggies and preserve both the veggies and the water for later use.
  • Add 1 tablespoon corn flour in the boiled veggie water and stir it until corn flour mixes smoothly in the water. There should be no lumps.
  • Heat 2 Tablespoon butter in a pan. Add cabbage, bell pepper, ginger, garlic and onion. Sauté for 3-4 minutes.
  • Add green chili and tomato and sauté for another 2 minutes.
  • Add the boiled veggie and saute for another 2 minutes.
  • Add the corn flour mixed water and stir continuously for 1 minute.
  • Add the basil leaves, mint leaves, coriander leaves, soy sauce, vinegar, salt and black pepper powder. Stir and let it simmer for 3-4 minutes.
  • Turn off the heat. Add Spring onion and mix.
  • Pour the soups in serving bowls and serve with fried noodles on top or in side.

Aviary Photo_131639811816709352


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