Chinese Veg Manchow Soup Recipe Easy and Delicious Guide

Chinese Veg Manchow Soup is a delightful fusion of flavors that perfectly balances the warmth of traditional Chinese spices with a vibrant vegetable medley. This soup is a popular street food in India, loved for its spicy, tangy, and slightly smoky taste.

It’s the ultimate comfort food on a chilly day, packed with fresh vegetables, garlic, ginger, and a hint of soy sauce. Whether you’re a fan of Indo-Chinese cuisine or looking to try something new, this Veg Manchow Soup recipe is super easy to make and incredibly satisfying.

In this post, I’ll guide you through a step-by-step process to create this aromatic, thick, and flavorful soup that’s perfect as a starter or a light meal. Plus, it’s vegan-friendly and can be customized to your liking.

Let’s dive into the world of spices and veggies and whip up a bowl of soul-warming Chinese Veg Manchow Soup!

Why You’ll Love This Recipe

Chinese Veg Manchow Soup is not just delicious but also incredibly versatile. This recipe uses simple, everyday vegetables and pantry staples to create a rich, hearty soup that’s both nourishing and satisfying.

The unique combination of garlic, ginger, and soy sauce brings out the authentic Indo-Chinese flavor.

This soup is easy to customize—add or substitute vegetables based on what you have, make it spicier or milder, or even add tofu or noodles for extra protein and texture. It’s also a great way to sneak in a variety of veggies into your diet, making it a healthy choice for the whole family.

Moreover, this recipe is quick to make, perfect for busy weeknights or when you need a quick comfort meal. The thickened broth has a lovely velvety texture, thanks to the cornstarch slurry, and the crispy fried garlic and spring onions on top add a wonderful crunch and aroma.

Ingredients

• 2 tablespoons oil (vegetable or sesame oil preferred)
• 1 cup finely chopped mixed vegetables (carrots, beans, cabbage, bell peppers)
• 1 small onion, finely chopped
• 3-4 garlic cloves, finely chopped
• 1-inch piece ginger, grated or finely chopped
• 2 green chilies, finely chopped (adjust to taste)
• 4 cups vegetable broth or water
• 2 tablespoons soy sauce
• 1 tablespoon chili sauce (optional, for heat)
• 1 tablespoon tomato ketchup
• 2 tablespoons cornstarch mixed with 1/4 cup water (slurry)
• Salt to taste
• Black pepper, freshly ground, to taste
• 1 teaspoon vinegar (optional, for tanginess)
• 2 spring onions, finely chopped (for garnish)
• Fried garlic pieces (optional, for garnish)

Equipment

• Large saucepan or deep pot
• Cutting board and sharp knife
• Mixing bowl for cornstarch slurry
• Wooden spoon or ladle
• Measuring spoons and cups
• Strainer (optional, if you prefer a smoother soup)

Instructions

1. Prepare the vegetables: Wash and finely chop all the mixed vegetables and set aside. Finely chop the onion, garlic, ginger, and green chilies.
2. Heat oil: In a large saucepan, heat 2 tablespoons of oil over medium heat. Once hot, add the chopped garlic and ginger and sauté for about 1 minute until fragrant.
3. Add onions and chilies: Toss in the finely chopped onions and green chilies, sauté until the onions turn translucent and slightly golden.
4. Cook the vegetables: Add the mixed chopped vegetables to the pan and stir-fry for 3-4 minutes until they start to soften but still retain some crunch.
5. Add sauces: Pour in the soy sauce, chili sauce, and tomato ketchup. Mix well to coat the vegetables evenly with the sauces.
6. Add broth: Pour in the vegetable broth or water, bring the mixture to a boil, then reduce the heat and simmer for 5-7 minutes, allowing the flavors to meld and the vegetables to cook through.
7. Thicken the soup: Give the cornstarch slurry a quick stir and slowly add it to the simmering soup while stirring continuously. This will thicken the soup to a slightly viscous consistency.
8. Season: Add salt, freshly ground black pepper, and vinegar (if using). Adjust seasoning to your taste.
9. Simmer briefly: Let the soup simmer for another 2 minutes to fully incorporate the flavors and cook off any raw cornstarch taste.
10. Garnish and serve: Ladle the hot soup into bowls and garnish with chopped spring onions and fried garlic pieces for an extra burst of flavor and crunch.

Tips & Variations

“For a smoky flavor, add a few drops of liquid smoke or toss in some finely chopped smoked tofu.”

• Vegetable choices: Feel free to experiment with vegetables such as mushrooms, baby corn, zucchini, or even spinach.
• Vegan option: This recipe is naturally vegan, but ensure your soy sauce and chili sauce are vegan-friendly if needed.
• Make it gluten-free: Use tamari or gluten-free soy sauce instead of regular soy sauce.
• Adding protein: You can add diced tofu or cooked chickpeas to make the soup more filling.
• Spice level: Adjust green chilies and chili sauce to control heat. For a milder version, omit green chilies.
• Thickening: If you don’t have cornstarch, arrowroot powder or rice flour can be used as alternatives.

Nutrition Facts

Serving Suggestions

This Chinese Veg Manchow Soup is best enjoyed hot and fresh. It pairs wonderfully with crispy fried noodles or simple steamed rice for a complete meal.

You can also serve it alongside spring rolls or steamed dumplings for an authentic Indo-Chinese experience.

For a light lunch, enjoy it on its own with a slice of crusty bread or garlic toast. Garnishing with fresh coriander or a squeeze of lime juice just before serving can add a bright, fresh flavor.

Conclusion

Chinese Veg Manchow Soup is a fantastic dish that combines the best of Chinese and Indian flavors into a warming, hearty bowl of goodness. Simple to prepare and incredibly flexible, this recipe is perfect for anyone looking to enjoy a spicy, tangy, and satisfying soup with minimal fuss.

Its blend of fresh vegetables, bold seasonings, and silky texture makes it a crowd-pleaser for all seasons.

Whether you’re a seasoned home cook or a beginner, this recipe will quickly become a staple in your kitchen. Don’t forget to try out the tips and variations to make it your own, and enjoy the delicious flavors that this iconic Indo-Chinese soup offers.

For more comforting recipes, check out Thelma Sanders Squash Recipe, Bariatric Meatloaf Recipe, or spice things up with Pickled Cherry Pepper Recipe.

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