Veg Manchow Soup

Here’s a simple and delicious recipe for Veg Manchow Soup:

Ingredients:

• For the Soup:
• 1/2 cup finely chopped cabbage
• 1/4 cup finely chopped carrots
• 1/4 cup finely chopped green beans
• 1/4 cup finely chopped capsicum (bell pepper)
• 1/4 cup finely chopped mushrooms (optional)
• 2 tablespoons finely chopped spring onions
• 1 tablespoon finely chopped garlic
• 1 tablespoon finely chopped ginger
• 2 green chillies, finely chopped
• 4 cups vegetable stock or water
• 2 tablespoons soy sauce
• 1 tablespoon vinegar
• 1 tablespoon chilli sauce
• 1 tablespoon tomato ketchup
• 2 tablespoons cornflour mixed with 3 tablespoons water
• 2 tablespoons oil
• Salt and pepper to taste
• For the Crispy Noodles:
• 1 cup cooked noodles
• 1 tablespoon cornflour
• Oil for deep frying

Instructions:

Preparing the Crispy Noodles:

1. Coat Noodles: Toss the cooked noodles with cornflour until evenly coated.
2. Deep Fry: Heat oil in a deep pan. When the oil is hot, deep fry the noodles until golden and crispy. Drain on paper towels and set aside.

Making the Soup:

1. Heat Oil: In a large pot, heat 2 tablespoons of oil over medium heat.
2. Sauté Aromatics: Add the chopped garlic, ginger, and green chillies. Sauté until fragrant, about 1-2 minutes.
3. Add Vegetables: Add the finely chopped cabbage, carrots, green beans, capsicum, mushrooms, and spring onions. Sauté for 3-4 minutes.
4. Add Liquids: Pour in the vegetable stock or water. Bring to a boil.
5. Season: Add soy sauce, vinegar, chilli sauce, and tomato ketchup. Stir well.
6. Thicken Soup: Gradually add the cornflour slurry (cornflour mixed with water) while stirring continuously to avoid lumps. Cook for another 2-3 minutes until the soup thickens.
7. Adjust Seasoning: Add salt and pepper to taste. Let the soup simmer for a few more minutes.
8. Serve: Ladle the soup into bowls, and top with crispy noodles.