Winter special veg manchow soup recipe | Indo-chinese soup recipe | Let's cook with Suchita

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 noodles until 80% cooked.

Mix 2 tablespoons of cornstarch with the noodles.

Heat oil in a deep pan on high flame for frying the noodles.

Reduce flame to medium-low and fry the noodles until crispy, flipping carefully.

Prepare stock by boiling 1 liter of water with cabbage, carrot, and coriander stems.

Chop green beans, carrot, half a bell pepper, cabbage, 2 green chilies, 1 inch ginger, and garlic.

Use a chopper or pulse in a mixer to finely chop the vegetables.

Heat a kadhai and add about 1 tablespoon of oil.

Add chopped green chilies, ginger, garlic, and coriander stems to the hot oil and sauté until lightly pink.

Add the white part of the spring onions and sauté briefly.

Add the finely chopped vegetables and stir-fry on high flame for 5 minutes, stirring continuously.

Strain the prepared vegetable stock and add it to the sautéed vegetables.

Add salt to taste and about half a teaspoon of black pepper powder.

Add chopped green coriander and spring onions.

Add vinegar and 1 tablespoon of red chili sauce.

Add 2 tablespoons of soy sauce, adjusting to taste.

Mix 2 tablespoons of cornstarch with cold water and add it to the soup, stirring continuously to avoid lumps.

Cook until the soup thickens slightly and has a glossy appearance.

Turn off the flame and serve the soup in a bowl.

Add the fried noodles to the soup for crunch.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens