Manchow Soup Recipe โ เคฎเคเคเฅ เคธเฅเคช: Manchow Soup is a hot and spicy soup made with vegetables. Everyone loves this soup when they go out for dinner or lunch at a restaurant. Every time you have this soup, you may wonder how you can make it and whether you can make it at home. Your husband or children may even ask, โMom, can you make this at home?โ All these questions have an answer in this Manchow Soup Recipe.
Try making this Manchow Soup at home and share your experience with me in the comment box.
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Manchow Soup
Course: Soup, StarterCuisine: World4
servings15
minutes35
minutes300
kcal30
minutes1
hour20
minutesThis healthy yet tasty Manchow Soup is full of veggies. Can have anytime when you feel little hunger or serve as starter.
Ingredients
- For The Vegetable Stock
Cabbage (เคชเคคเฅเคคเคพ เคเฅเคญเฅ) – 1/2 cup
Carrots (เคเคพเคเคฐ) – 1/2 cup
Spring Onions (เคนเคฐเคพ เคชเฅเคฏเคพเค) – 2 tbsp
Cauliflower (เคซเฅเคฒ เคเฅเคญเฅ) Florets – 3 to 4
Salt (เคจเคฎเค) as per taste.
- !For The Soup
Garlic (เคฒเคนเคธเฅเคจ) – 1 tbsp
Ginger (เค เคฆเคฐเค) – 1 tbsp
Mint (เคชเฅเคฆเฅเคจเคพ) Leaves – 1 tbsp
Green Chillies (เคฎเคฟเคฐเฅเค) – 1 tbsp
Cabbage (เคชเคคเฅเคคเคพ เคเฅเคญเฅ) – 2 tbsp
Carrots (เคเคพเคเคฐ) – 2 tbsp
Cauliflower (เคซเฅเคฒ เคเฅเคญเฅ) – 2 tbsp
Tomatoes (เคเคฎเคพเคเคฐ) – 2 tbsp
Capsicum (เคถเคฟเคฎเคฒเคพ เคฎเคฟเคฐเฅเค) – 2 tbsp
Coriander (เคงเคจเคฟเคฏเคพ) – 1/2 tbsp
Cornflour – 2 tbsp
Black Pepper (เคเคพเคฒเฅ เคฎเคฟเคฐเฅเค) Powder – 1/4 tbsp
Soy Sauce – 1 tbsp
Oil (เคคเฅเคฒ) – 2 tbsp
Vegetable Stock – 4 cups
Salt (เคจเคฎเค) as per taste.
Directions
- !For the vegetable stock
- Roughly chop Cabbage (เคชเคคเฅเคคเคพ เคเฅเคญเฅ), Carrots (เคเคพเคเคฐ), Spring Onions (เคนเคฐเคพ เคชเฅเคฏเคพเค) and Cauliflower (เคซเฅเคฒ เคเฅเคญเฅ) florets. Keep aside.
- Heat 6 cups of water in a pan, add all the vegetables with salt (เคจเคฎเค) as per taste. and boil on a medium flame for 15 to 20 minutes. Allow the vegetables to settle at the bottom of the vessel and pour out the stock. Discard the vegetables and keep aside.
- !For the soup
- Finely chop garlic (เคฒเคนเคธเฅเคจ), ginger (เค เคฆเคฐเค), mint (เคชเฅเคฆเฅเคจเคพ) leaves, green chillies (เคนเคฐเฅ เคฎเคฟเคฐเฅเคเฅ), cabbage (เคชเคคเฅเคคเคพ เคเฅเคญเฅ), carrots (เคเคพเคเคฐ), cauliflower (เคซเฅเคฒ เคเฅเคญเฅ), tomatoes (เคเคฎเคพเคเคฐ), capsicum (เคถเคฟเคฎเคฒเคพ เคฎเคฟเคฐเฅเค) and coriander (เคงเคจเคฟเคฏเคพ) separately. Keep aside.
- Heat the oil in a pan on a high flame till it smokes.
- Add the garlic, ginger and green chillies and sautรฉ on a high flame for a few seconds.
- Add the cabbage (เคชเคคเฅเคคเคพ เคเฅเคญเฅ), cauliflower (เคซเฅเคฒ เคเฅเคญเฅ), capsicum (เคถเคฟเคฎเคฒเคพ เคฎเคฟเคฐเฅเค), carrots and sautรฉ on a high flame for 1 to 2 minutes.
- Add the tomatoes, mint (เคชเฅเคฆเฅเคจเคพ) leaves and coriander, mix well and sautรฉ on a high flame for 1 minute.
- Add the vegetable stock, mix well and cook on a high flame for 2 to 3 minutes. Keep stirring in-between.
- Add the salt (เคจเคฎเค), soya sauce. Mix well and cook on a high flame for another 2 minutes. Keep stirring in-between.
- Add the prepared cornflour-water mixture, mix well and cook on a high flame for 2 to 3 more minutes. Keep stirring.
- Add the pepper powder and mix well. Serve immediately topped with fried noodles.
Notes
- For prepared cornflour: 2 tbsp. cornflour dissolved in 1/2 cup of water.
- You can make vegetable stock in advance to use upto 1 week, store in refrigerator.
- You can use Vegetable stock veggies to make veggies mesh.
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