Restaurant Style Veg Manchow Soup Recipe | वेज मनचाओ सूप | Chef Sanjyot Keer

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.

In a mixing bowl, add the boiled noodles, salt, and cornstarch, mix and coat the noodles well with the cornstarch.

Set oil for frying, add the noodles carefully and gradually and deep fry them on high heat until crisp and golden brown.

Remove it on an absorbent paper and crush them, store them in an airtight container and in a cool, dry and hygienic place.

Set water in a stock pot for boiling, add the nicely washed vegetable trimmings, boil for 10-15 minutes to make fresh vegetable stock.

Set a wok on high heat, add oil, garlic, ginger, green chillies, and coriander stems, sauté it for a minute.

Strain the vegetable stock and add it to the wok, continue to cook on high flame and bring it to a boil.

Add the veggies, light soy sauce, dark soy sauce, vinegar, white pepper powder, sugar, and aromat powder, mix well and bring it to a boil.

In a separate small bowl, add cornstarch and water to make cornstarch slurry, further add the cornstarch slurry to the soup and cook until it becomes thick, adjusting the quantity of the slurry as needed.

Finish it by adding some freshly chopped coriander leaves and spring onion greens.

Your veg manchow soup is ready to be served, serve it immediately with some crispy fried noodles.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens