A bold, spicy Indo-Chinese soup loaded with veggies, garlic, soy sauce, and topped with crispy fried noodles—perfect for rainy days or as a starter before your favorite Chinese meal.
Origin Manchow Soup
Manchow Soup is a creation of Indian-Chinese cuisine, not traditional Chinese. It originated in Indian restaurants, especially in Kolkata and Mumbai, combining Chinese techniques with bold Indian spices and flavors.
What I Love About This Recipe
It’s hot, garlicky, and packed with umami. The crunchy noodles on top add the perfect texture contrast, and it’s so comforting—like a warm hug in a bowl with a spicy kick.
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Manchow Soup
4
servings30
minutes40
minutes150
kcalIngredients
1 tbsp oil
1 tsp ginger, finely chopped
1 tbsp garlic, finely chopped
2 g reen chilies, chopped
1/4 cup onions, finely chopped
1/4 cup carrots, finely chopped
1/4 cup cabbage, shredded
1/4 cup capsicum, chopped
1 tbsp soy sauce
1 tsp vinegar
1/2 tsp black pepper
2 cups vegetable or chicken stock
1 tbsp cornflour mixed with 2 tbsp water (slurry)
Salt to taste
Fried noodles for topping
Directions
- Heat oil in a pan and sauté ginger, garlic, and green chilies until aromatic.
- Add onions and sauté until translucent.
- Toss in carrots, cabbage, and capsicum; cook on high heat for 2–3 minutes.
- Add soy sauce, vinegar, pepper, and salt. Mix well.
- Pour in stock and bring to a boil.
- Add cornflour slurry, stir, and simmer till soup thickens slightly.
- Serve hot, topped with crispy fried noodles.
Notes
- You can add chicken or mushrooms for variation.
- Adjust spice levels to your liking by adding more chilies or pepper.
- Fried noodles can be store-bought or homemade.
