Taystit by Hasna

Food, Recipes, and Beyond

Manchow Soup


Manchow Soup






Howdy folks! Manchow soup, perfect for your wintery slurpy goodness. Nothing beats a bowl of steaming hot soup on a cold winter night. Manchow soup is from indo-Chinese cuisine which has its name 'manchow' derive from the word 'manchuria'. Despite the name, it doesn't taste anything like manchurian.

I love soups during winter because they are easy to prepare, hearty, yet full of goodness. Manchow can be prepared vegetarian or non vegetarian according to our preference. It is basically a brown color soup which can accommodate all or any veggies you like, perfectly a fridge forage recipe.



I know I have been a bit quite in here. I was a bit under the weather. As much as I love winters, this is what we gotto go through every year. As soon as the cold slightly subsided, I wanted to try all sorts of my favorite food. In fact, I was tired of rice gruel and it's variants. I wanted something spicy, tangy, sweet, and Chinese. And ll I could think of was a good bowl of hot soup for my sore throat.

So I immediately starting preparing the ingredients required for the soup and since the color comes from a few sauces that is added in, to compensate that, I used arrowroot powder as my thicker to feel guilt free. You may use corn flour instead. The best part of manchow soup is the Crispy Fried noodles that are sprinkled over the soup that brings in texture and makes it stand out from other soups. Ginger is unavoidable in this recipe, and a lot of garlic which is the main essence of the soup. Aaahh... The feeling of the steam from the hot soup gushing over your face when you try and sip in, is just the best during Winters. Drooling already?

Let's get started! 🤤

Ingredients :

  • 4-5 cloves of garlic, chopped finely
  • 1 inch piece of ginger, chopped finely
  • 2 tbsp scallions, chopped
  • 1-2 green chilies, slit or finely chopped
  • 4 tbsp Cabbage, chopped
  • 2 tbsp Carrot, chopped
  • 2 tbsp Capsicum, chopped
  • 1 tbsp Coriander leaves, finely chopped
  • 5-6 White button mushrooms, chopped
  • 3 tbsp sweet corn niblets
  • 1 tbsp dark Soy sauce
  • 1 tbsp Tomato Ketchup 
  • 1 tbsp red Chilli sauce
  • 1 tsp Black Pepper Powder 
  • 1 tbsp White vinegar 
  • 1 liter hot water/ fresh veg stock
  • 2 tbsp arrowroot powder /corn flour 
  • 1/2 block hakka Noodles boiled and golden fried

Instructions :


  1. Boil your noodles, drain and fry your noodle to golden perfection. *
  2. Into a large pot, drizzle in a couple of tbsp of olive oil or any flavorless vegetable oil. 
  3. Add in your finely chopped garlic, ginger, scallions, and green chillies. Sauté for around 30 seconds. 
  4. Add in your finely chopped veggies (carrot, Cabbage, Capsicum) Sautee for a couple of minutes. 
  5. Next add in your chopped Coriander leaves and chopped Mushroom. 
  6. Season with salt and finally add in your corn niblets. Mix well. 
  7. Finally add in your sauces - soy sauce, tomato ketchup, red chilli sauce and black pepper. 
  8. Finish off with a dash of vinegar and pour in your hot water or fresh vegetable stock. 
  9. Make a slurry using the arrowroot powder and 1 tbsp water. Add in while mixing the soup vigorously. 
  10. Allow to boil and thicken. Add in a handful of Crispy Fried noodles. Check for seasoning. 
  11. Pour into a serving bowl and garnish with the Crispy Fried noodle and some chopped scallions. Enjoy! 

Notes :

*keep in mind not to brown the noodle when frying. 

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

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