How to make Vegetable Manchow Soup -
A fabulous Chinese soup that is easy to make and quite filling.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Carrot (गाजर), Cabbage (बंदगोभी)
Cuisine : Chinese
Course : Soups
For more recipes related to Vegetable Manchow Soup checkout Thai Vegetable Soup, Mixed Vegetable Soup, Spiced Carrot Soup Shots, Home-Style Mixed Vegetable Soup . You can also find more Soups recipes like Mixed Vegetable Soup Spanish Vegetable Soup Ramen Noodle Soup Sprout Soup
Vegetable Manchow Soup Recipe Card
Hindi: gajar
If there is one vegetable that is truly a nutritional hero then it is bound to be the carrot. A goldmine of nutrients, this is the reason they can be even termed as worth the other ‘karat’ (as in gold)! Ranging in colours from orange, black, pink to red, yellow and white, this delicious vegetable is within the reach of rich and poor alike and is rightly called the universal root. The best role that this winter vegetable can play – chomp on one as it is an excellent snack!
Prep Time : 31-40 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Vegetable Manchow Soup Recipe
Carrot finely chopped 1 medium
Cabbage finely chopped 1/4 small
Green capsicum seeded and chopped 1 medium
Tofu finely chopped 50 grams
Mushroom finely chopped 3-4
Oil 2 tablespoons
Noodles, boiled 1 cup
Spring onions finely chopped 2
Garlic finely chopped 10-12 cloves
Ginger finely chopped 1/2 inch piece
Green chillies finely chopped 2
Vegetable stock 4-5 cups
Salt to taste
White pepper powder 1/2 teaspoon
Red chilli sauce 1/2 teaspoon
Dark soy sauce 2 tablespoons
Cornflour/ corn starch 3 tablespoons
Vinegar 1 tablespoon
Spring onion greens chopped 1 stalks
Method
Step 1
Finely chop all the vegetables and keep aside Heat sufficient oil in a wok and deep fry the boiled noodles till golden and crisp.
Step 2
Heat two tablespoons of oil in a deep pan.
Step 3
Add spring onions, garlic, ginger and green chillies.
Step 4
Sauté for a minute and add carrot, cabbage, green capsicum, tofu, mushrooms and vegetable stock or water.
Step 5
Stir and add salt and let the soup come to a boil.
Step 6
Add white pepper powder, red chilli sauce, dark soya sauce and simmer the soup for two to three minutes.
Step 7
Blend cornflour in a little stock and add to the soup, stirring continuously. Cook till the soup thickens.
Step 8
Add vinegar and spring onion greens. Serve hot garnished with crushed fried noodles.
Nutrition Info
Calories : 1052 Kcal
Carbohydrates : 98.8 gm
Protein : 23.3 gm
Fat : 61.4 gm
Other : Fiber- 19.2gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
