Veg Manchow Soup: Make hotel-like Veg Manchow Soup at home with spicy Soup recipe

Ingredients

• 3-4 no. Mushroom, cut into half, Mushroom
• 2-3 no. Baby corn, roughly sliced
• 1 large Carrot, roughly sliced, Carrot
• 1-2 tbsp Oil
• 1 tbsp Tender Coriander stems, roughly chopped
• 1 heaped tbsp Black peppercorns
• 3 no. Bay leaf
• 4-5 cup Water
• 1 no. Cabbage stem, cut into half
• 1-2 tbsp Oil
• 1 inch Ginger (peeled & finely chopped) Ginger
• 2 no. Green chillies (less spicy & finely chopped)
• 1 large Onion, finely chopped
• Salt to taste
• 6-7 no. Mushrooms, optional, sliced, Mushrooms
• 1 large Cabbage, finely chopped
• 2-3 no. medium Carrots (peeled & finely chopped)
• 15-18 no. French beans, finely chopped
• 1 tbsp Tender coriander stems, finely chopped
• Prepared sauce mixture
• Vegetable stock
• Salt to taste
• 2-3 tbsp Cornstarch slurry
• Prepared Manchurian balls
• ⅓ cup Spring onion, chopped, green onion
• 2-3 tbsp Coriander leaves, chopped
• 1 tsp Ginger & green chillies, finely chopped
• 1 cup Cabbage, carrots & french beans, finely chopped
• 1 tsp Black pepper powder
• ¾ cup Refined flour
• 1 tsp Dark soy sauce sauce
• ½ tbsp Ginger Garlic paste
• Salt to taste
• ½ tsp Baking soda
• ¼ cup Water
• ¼ tsp Vinegar
• 1 tbsp Dark soy sauce sauce
• 2 tbsp Green chilli sauce sauce
• 2 tbsp Red chili sauce sauce
• 1 tsp Vinegar
• 1 tbsp Black pepper powder
• 1 tsp Black peppercorns, crushed
• 2 heaped tbsp Tomato ketchup
• Oil for frying
• Boiled noodles
• Fried noodles
• Prepared Manchurian balls
• Spring onion
• Chili oil

Steps

1. In a saucepot, add mushrooms, baby corn, carrots, oil and saute it for a minute.
2. Add tender coriander stems, black peppercorns, bay leaf, water, cabbage stem and let it simmer for 15-20 minutes on low flames.
3. Strain the stock and keep it aside for further use.
4. In a wok, add oil, once it’s hot, add ginger, green chillies, onion, salt to taste and saute it on high flames for a while.
5. Add mushrooms, cabbage, carrots, french beans, tender coriander stems and cook it on high flames for 2-3 minutes.
6. Add prepared sauce mixture and give it a good mix.
7. Add prepared vegetable stock, salt to taste and simmer it for 5-6 minutes.
8. Add cornstarch slurry, prepared manchurian balls and give it a quick boil.
9. Finish it with spring onion and fresh coriander leaves.
10. Transfer it to a serving bowl, garnish it with fried noodles, prepared manchurian balls, spring onion and chilli oil.
11. Serve hot.
12. In a bowl, add ginger, green chillies, cabbage, black pepper powder, refined flour, dark soy sauce, ginger garlic paste, salt to taste, baking soda, water, vinegar and give it a good mix.
13. Heat oil in a kadai, once it’s hot, drop lemon size manchurian balls in hot oil and fry them until golden in colour.
14. Transfer it to an absorbent sheet and keep it aside for further use.
15. Add boiled noodles in hot oil and fry them until golden in colour.
16. Transfer the noodles to an absorbent sheet and keep it aside for further use.
17. In a bowl, add dark soy sauce, green chilli sauce, red chilli sauce, vinegar, black pepper powder, crushed black peppercorns, tomato ketchup and give it a good mix.
18. Keep it aside for further use.