I’m going to provide the recipe for veg Manchow soup, an incredibly simple and delicious Asian-style vegetable soup.

Very finely chopped vegetables are cooked in a flavorful broth with Asian flavours that is slightly hot and spicy. Fried noodles, which I prefer most in this soup, are used as a garnish.


Let me make it clear that the origin of Manchow soup remains unconfirmed before you conclude, like the majority of people, that it is a Chinese or Indo-Chinese soup only from reading its name.

This mouthwatering soup is thought to have originated in Meghalaya, a stunning state in northeastern India, rather than in China.

This idea may be accurate given that no Chinese food bloggers have posted the Manchow soup recipe on their blogs, and only Indian food bloggers have done so.

Due to the fact that it is sold in India as Chinese or Indo-Chinese soup, many Indians mistakenly believe that it belongs to that category. One of the most popular soups at Indo-Chinese restaurants is manchow soup.


You’ll need the items listed below to prepare this delectable vegetarian manchow soup:


Carrot, cabbage, French beans, bell pepper, and mushrooms are typically included to veg manchow soup. A very fine chop is required. To make this step simpler, you can use a manual food processor or chopper.

Water can be used in place of the vegetable stock, but the soup tastes better with it. Also acceptable is mushroom stock.
Cilantro stems: Save the cilantro stems since they have a great flavour. Add them to the soup after finely chopping.

HOW TO Make?

First, place the cooked noodles in a big basin. Combine corn starch and salt.

Add noodles to a wok of hot oil.

Use a pair of tongs to separate the strands and cook the noodles until they are golden brown on all sides.

Take out on a plate covered with kitchen paper towels in step five.

In a cooking pot, heat about 1 tablespoon of vegetable oil. Add ginger, garlic, and hot green chilli peppers that have been finely chopped. Cook for a few seconds, or until they start to smell good.

Include the chopped onion and the spring onion’s white portion.

Sauté the onion until it turns transparent.

Add the cilantro stems. For a few seconds, sauté.

Add all the vegetables.

Sauté for 4-5 minutes on high heat. The vegetables must be cooked while maintaining their crispness.

Add salt, pepper, vinegar, soy sauce, and vegetable stock.

Stir everything together and let the soup to simmer.

To prepare corn starch slurry, combine corn starch and water in a bowl.

Stir frequently for 1-2 minutes after adding the corn starch slurry to the simmering soup.

Cook the soup until it thickens.

Add fried noodles as a garnish before serving.

It’s time to eat your wonderful vegetarian manchow soup!

Two cups of vegetarian manchow soup with fried noodles as a garnish.


Manchow soup should be served hot with fried noodles on top. Use crispy baked noodles as an alternative to fried noodles.

Manchow soup can be consumed as a light meal or as a soup.


The soup should be brought to room temperature before being transferred to an airtight container for storage. 2 to 3 days in the refrigerator.

The fried noodles should be kept apart. The fried noodles should be placed on an airtight container that has been lined with paper towels before being stored. Put on the lid after covering with a different paper towel. The shelf life of fried noodles is greater than a week.


This vegetable soup with an Asian flair freezes wonderfully.

For three to four months, freeze it in batch-sized freezer-safe containers or zip-top bags.

Leave out the fried noodles. When you’re ready to serve the soup, fried them fresh or store them separately.

Don’t refreeze the soup after it has thawed.


Is it possible to serve manchow soup without fried noodles?

The majority of fans of this soup will concur that fried noodles are essential to making a true Manchow soup. It will taste lacking. After tasting it with fried noodles, you won’t want to exclude them again.

Use crispy baked noodles instead of fried ones if you really don’t want to eat fried noodles with your soup.

Are corn flour and corn starch interchangeable?

They both work the same way to thicken soup, so they are identical.

However, do not confuse them with maize flour, which is sometimes referred to as cornflour.

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