Wednesday, 13 January 2010

Manchow soup

You must crave for Indo-Chinese if you are based abroad. I have very little decent restaurants which will serve authentic Indo-Chinese. Some of them don't serve good Chinese soups. Now my last resort was to do it myself and stop my cravings. This was a super hit recipe. Love it and got lots of compliments from hubby dearest. It turned out well and just like you get in restaurants in India or may be even better as it was totally hygienic.

Serves 2:
Carrot: 1/2
Green pepper / capsicum: 1/2
White cabbage: 50gm
Spring onion: 1
Ginger: 1 inch piece
Garlic: 4 large cloves
Green chili: 2-3 (optional)
White pepper or black pepper: 1 table spoon
Salt to taste
Pinch of sugar
Dark soya sauce: 3 large table spoon
Green chili sauce: 1 table spoon
Red chili sauce: 1 table spoon
Tomato puree: 1-2 table spoon
Tomato sauce: 2 table sauce
Cornflour: 1 table spoon
Fried noodles for garnish (optional)
Chinese salt: ajinomoto: pinch (optional)
Oil: 1-2 table spoon

Tip: Success is in cutting each vegetable very small. I have food processor but I did it by knife as I wanted same sized small vegetables. It takes time but in the end its totally worth it.

Wash cabbage. Peel and wash carrot. Wash spring onions properly. Wash capsicum. Peel garlic and remove skin from ginger.

Chop them into very small pieces. Smalled you can cut.

Keep green part of spring onions separate.

Take corn flour in a bowl and add little water and make a smooth paste. Keep aside. Take out all the sauces in a bowl in advance.

We are going to cook this soup on high temperature so while cooking you might burn your soup while waiting for sauce to come down the bottle.
Boil 2 cups of water.

Once you do the preparation everything else takes hardly any time.

Heat large pan. Pan should be smoking hot. Keep it on high flame. Get everything you need near by.

Add 1-2 table spoon of oil. Add ajinomoto. Ginger garlic and stir well.
Before it gets brown add onions, capsicum, carrot and cabbage. Mix well. Add white pepper powder or black pepper. Salt to taste.
Let it cook for a minute. Add all the sauces. Mix well.
Add 2 cups of water. Give it a stir. Now add cornflour water. And let it boil. Once the soup start to boil its ready.
Taste it, add more pepper or chili sauce if you want more heat. Add pinch of sugar if you want little bit sweet.

Finally add green part of spring onions and mix well.
Remove it from flame and serve piping hot. Garnish with fried noodles or more green part of spring onions.


  1. great post... made it today and everyone at home loved it

  2. Me and one of my Indian friend tried it today, however, didnt get that color, may be didnt use all the suaces..
    Thanks Mani..Great Job.

  3. For color you do need to add little bit more dark soya sauce (may be few more drops).
    Thanks for the feedback.

  4. Hi Manisha,
    I made this today...came out delicious... loved it.. :-) Thanks for sharing this with us... :-) I added a lil bit of vineger.. :-) and had fried noodles with it... Thanks once again...


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