Restaurant Style Veg Manchow Soup

Restaurant Style Veg Manchow Soup

Warm up your evenings with a healthier home version of restaurant-style Veg Manchow Soup! This hot and spicy Indo-Chinese classic swaps cornflour for nutritious nachni (ragi) flour to achieve a rich, velvety texture, and uses a homemade stock made from veggie scraps for an unbeatable depth of flavor—all topped with golden, crispy fried noodles for that ultimate restaurant crunch.

Remember rushing to your favorite Chinese restaurant on chilly winter evenings and eagerly waiting for that steaming bowl of soup?

The best part was always the dramatic crunch of the fried noodles sprinkled right on top. Recreating this magic in your own kitchen brings back those cozy childhood weekend vibes, filling your home with the nostalgic, mouth-watering aroma of garlic, ginger, and soy!

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Some Interesting facts about Restaurant Style Veg Manchow Soup:-

Did you know Manchow Soup is a popular Indo-Chinese favourite? Its spicy broth, crunchy noodles, and fresh vegetables create the perfect blend of flavours and textures.

Restaurant Style Veg Manchow Soup

Print Recipe

Serves: 10 People Preparation Time: 15 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.6/5

( 5 Votes )

Ingredients

• 1 tbsp Oil
• 1 tbsp Garlic
• 1/2 tbsp Ginger
• 2–3 Green chillies
• 2 tbsp French beans
• 2 tbsp Carrot
• 2 tbsp Sweet corn
• 2 tbsp Capsicum
• 2 tbsp Cabbage
• 1/2 tsp Black pepper powder
• 1/2 tsp Salt
• 1 tbsp Chilli sauce
• 1 tbsp Soy sauce
• 4 tbsp Ragi flour
• 10 cups Water
• 2 cups Vegetable scraps
• 50 gm Noodles
• 1 tbsp Cornflour

Instructions

Step 1: Heat oil in a pan.

Step 2: Add chopped garlic, ginger, and green chillies.

Step 3: Saute for 1 minute.

Step 4: Add french beans, carrot, and sweet corn.

Step 5: Saute for 2 to 3 minutes.

Step 6: Add capsicum and cabbage.

Step 7: Add black pepper powder and salt.

Step 8: Mix well.

Step 9: Prepare vegetable stock by boiling leftover vegetable scraps with water in a pressure cooker for 2 whistles.

Step 10: Strain the cooked vegetable stock into the sauteed vegetables.

Step 11: Add chilli sauce and soy sauce.

Step 12: Mix ragi flour with water to make a smooth slurry.

Step 13: Pour the ragi flour slurry into the soup.

Step 14: Stir continuously to prevent lumps.

Step 15: Boil the soup for 8 to 10 minutes until it thickens.

Step 16: Boil noodles in hot water for 1 minute with a pinch of salt.

Step 17: Drain the water completely from the noodles.

Step 18: Dust cornflour over the noodles and toss evenly.

Step 19: Deep fry the noodles in hot oil on high flame until crispy and golden brown.

Step 20: Serve hot soup topped with crispy fried noodles.

Notes

• Serve alongside popular Indo-Chinese starters like Veg Hakka Noodles, Fried Rice, or Veg Manchurian for a complete restaurant-style meal at home.
• Offer small ramekins containing dark soy sauce, chili oil, and green chili vinegar on the side, allowing everyone to adjust the spice, saltiness, and tang to their liking.

 

Recipe Video

Servings

Top the hot soup with crispy noodles and chopped spring onions. Add a pinch of black pepper and serve immediately to enjoy every crunchy, flavourful spoonful!