Manchow Soup, Veg Manchow Chinese Soup by Tarla Dalal

mixed vegetables

🥗Healthier: fresh seasonal vegetables

💰Cheaper: frozen mixed vegetables

Fresh vegetables are more nutritious, while frozen options are budget-friendly.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options are healthier, while tamari can be a cheaper alternative.

Boil 6 cups of water in a pot.

Add chopped cabbage, carrots, and spring onions to the boiling water and cook for a few minutes to make the stock.

Strain the vegetables from the water to obtain the stock.

Heat oil in a pan on high flame.

Add garlic, ginger, and a few green chilies to the hot oil and cook for a few seconds.

Add chopped cabbage, cauliflower, and capsicum to the pan and cook on high flame until crispy.

Add chopped tomato and mint leaves to the pan.

Mix in hot sauce and allow to boil for a few minutes.

In a bowl, mix cornstarch with water to create a slurry.

Gradually add the cornstarch mixture to the soup while stirring continuously until thickened.

Add salt and optionally a teaspoon of vinegar with green chilies to the soup.

Finally, add pepper powder and mix well.

Serve the soup hot with visible vegetables floating.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens