📝 About This Recipe
A quintessential staple of Mumbai's street food scene and high-end Indo-Chinese bistros alike, Manchow Soup is a masterclass in balancing bold flavors. This dark, soul-warming broth is packed with finely minced vegetables, pungent garlic, and earthy ginger, all tied together with a punchy soy-vinegar kick. The crowning glory is a handful of golden, deep-fried crispy noodles that provide a satisfying crunch against the velvety, umami-rich soup.
🥗 Ingredients
The Crispy Noodle Topping
- 1 cup Hakka Noodles (boiled and drained)
- 1 tablespoon Cornstarch (to coat the noodles)
- 2 cups Oil (for deep frying)
Aromatics and Base
- 2 tablespoons Sesame Oil (or any neutral vegetable oil)
- 2 tablespoons Garlic (very finely minced)
- 1 tablespoon Ginger (very finely minced)
- 2-3 pieces Green Chilies (finely chopped; adjust for heat)
- 1 tablespoon Celery (finely chopped stalks)
- 1/4 cup Spring Onion Whites (finely chopped)
Vegetables and Liquid
- 1/4 cup Carrots (finely minced)
- 1/2 cup Cabbage (finely minced)
- 1/4 cup French Beans (finely chopped)
- 2 tablespoons Capsicum (Bell Pepper) (finely minced)
- 4 cups Vegetable Stock (or water with bouillon)
Sauces and Thickeners
- 2 tablespoons Dark Soy Sauce (for that classic deep color)
- 1 tablespoon Green Chili Sauce (Indo-Chinese style)
- 1 tablespoon Rice Vinegar (or white synthetic vinegar)
- 1/2 teaspoon Black Pepper Powder (freshly ground)
- 2 tablespoons Cornstarch Slurry (mixed with 3 tbsp water)
- to taste Salt (be careful as soy sauce is salty)
Garnish
- 2 tablespoons Spring Onion Greens (chopped)
- 1 tablespoon Coriander (Cilantro) (chopped)
👨🍳 Instructions
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1
Prepare the crispy noodles: Toss the boiled and cooled noodles with 1 tablespoon of cornstarch until evenly coated. This ensures they don't stick and become extra crunchy.
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2
Heat oil in a small pan. Once hot, drop the noodles in and fry on medium-high heat until they turn golden brown and crisp. Drain on a paper towel and set aside.
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3
In a large wok or heavy-bottomed pot, heat the sesame oil over high heat until it just begins to shimmer.
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4
Add the minced garlic, ginger, and green chilies. Sauté for 30-45 seconds until the raw smell disappears, but do not let the garlic brown; we want a pungent, fresh aroma.
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5
Toss in the spring onion whites and chopped celery. Stir-fry for 1 minute on high heat.
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6
Add the minced carrots, cabbage, beans, and capsicum. Stir-fry for 2-3 minutes. The vegetables should be slightly softened but still retain a bit of their structural integrity.
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7
Pour in the vegetable stock (or water) and bring the mixture to a rolling boil.
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8
Add the dark soy sauce, green chili sauce, salt, and black pepper. Stir well. The broth should take on a deep, rich brown color.
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9
Reduce the heat to medium. Slowly pour in the cornstarch slurry while stirring the soup continuously to prevent lumps from forming.
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10
Simmer for 2-3 minutes until the soup thickens slightly and gains a glossy sheen.
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11
Stir in the vinegar at the very end to preserve its bright acidity.
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12
Taste and adjust seasoning, adding more soy sauce for depth or chili sauce for heat if desired.
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13
Ladle the hot soup into individual bowls. Garnish generously with spring onion greens and coriander.
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14
Top with a large handful of the prepared crispy noodles immediately before serving so they stay crunchy.
💡 Chef's Tips
The secret to a great Manchow soup is the 'fineness' of the vegetable mince; use a food processor if you're short on time to get them uniform. Always use high heat for the initial sauté to get that 'wok hei' (breath of the wok) smoky flavor. If the soup becomes too thick, thin it out with a splash of hot water or stock. To make it a fuller meal, you can add finely diced tofu or shredded boiled chicken during the simmering stage. Don't add the crispy noodles until the very second the bowl is placed in front of the diner, or they will turn soggy.
🍽️ Serving Suggestions
Serve as a starter followed by Vegetable Manchurian and Hakka Noodles for a full Indo-Chinese feast. Pairs beautifully with a chilled glass of sweetened Iced Tea to balance the spicy heat. Offer extra soy sauce, chili vinegar, and chili oil on the side for guests to customize their bowls. For a light dinner, serve alongside steamed dim sums or spring rolls.