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Veg Manchow Soup is a heavenly veggie lover soup formula made by cooking finely cleaved vegetables in a hot and zesty stock loaded up with Asian flavors. The soup is embellished with singed noodles which add a pleasant surface to it.

In spite of the fact that the winter has just bid farewell to Dubai, nights are still extremely charming. Before these wonderful nighttimes likewise leave, we are attempting to appreciate as a lot of soup as we can. I love soups and today I am sharing the formula of a veggie lover soup which is exceptionally famous in India – Veg Manchow Soup.


Like the majority of the individuals, before you additionally accept that it’s a Chinese or Indo-Chinese soup just by perusing its name, let me explain that the inception of Manchow soup isn’t affirmed.

According to Wikipedia, the birthplace of this flavorful soup isn’t China yet a delightful Northeastern province of India-Meghalaya. It could be a chance as should be obvious an impression of Chinese food in numerous North East Indian dishes.

Considering the reality the formula of Manchow soup isn’t accessible in the blog of any Chinese nourishment blogger and just the Indian nourishment bloggers have shared this formula, the case of Wikipedia could be valid.

Notwithstanding, a ton of Indians believe that it’s a Chinese or Indo-Chinese soup since that is the classification under which it’s sold in India. Manchow soup one of the most famous soups in Indo-Chinese eateries. The other well known soups right now Sweet corn soup and Hot and Sour soup.

Making Manchow soup at home is anything but difficult to such an extent that in the event that you attempt it at home once, you will think about requesting it from an eatery as a wastage of cash. This simple soup will prepare in no time and the main significant exertion required is in cleaving the vegetables. However, in the event that you have a decent chopper like this, even the slashing will get over inside a couple of moments.

Veg Manchow soup is made by cooking finely slashed vegetables in a tasty hot and zesty stock loaded up with Asian flavors. The soup is then embellished with singed noodles.

The embellishing of seared noodles is my preferred thing in Manchow Soup.


1/4 cup finely hacked button mushrooms

1/4 cup finely hacked french beans

1/4 cup finely hacked carrots

1/4 cup finely hacked cabbage

1/4 cup finely hacked capsicum

1/4 cup finely hacked onion

1 teaspoon finely hacked garlic

1/2 teaspoon finely hacked ginger

2 finely hacked red/green chilies modify according to taste

1/4 cup finely hacked spring onion green part

1 tbsp soya sauce

1 tbsp Chinese red stew sauce/any hot sauce of your decision modify according to taste

1/2 tbsp white vinegar

2 tbsp cornstarch

1/4 teaspoon dark pepper powder modify according to taste

Salt according to taste

1.5 tbsp vegetable oil

4 cups water/vegetable stock

Elements for decorating (discretionary)

1 cup bubbled noodles

1 tbsp corn starch

Oil for profound singing the noodles

Slashed spring onions green part


Sprinkle corn starch on bubbled noodles and hurl well till the starch gets equitably covered on each strand. Warmth oil in a container and profound fry the noodles. Take out on a plate and keep aside.

In a pot, heat some oil. Include ginger, garlic, and chilies. Saute for a couple of moments till they become fragrant.

Next, include hacked onion and saute till it gets translucent.

Include mushrooms and saute for around 2 minutes till it’s dampness gets dissipated.

Presently include all the rest of the vegetables with the exception of spring onion and saute for 2-3 minutes. The vegetables ought to be cooked yet remain crunchy.

Include water/vegetable stock, all the sauces, vinegar, salt, and pepper. Blend well and permit to bubble.

In a bowl blend corn starch with around 3 tablespoons of water and add to the bubbling soup. Blend pleasantly and cook for 4-5 minutes or till the soup thickens. Switch off the gas.

To serve, pour the soup in a bowl, decorate with singed noodles, cleaved spring onions and appreciate!