Manchow Soup


Manchow soup is yet another staple item on restaurant menu cards along with sweet corn as tomato soups. Whenever my family and I ate out, my dad always went for sweet corn while my brother chose tomato and my mother always had manchow soup. She is a spicy food lover chained to blandness because dad has almost a visceral hatred to spicy dishes. So mom broke free when we ate out and stoked her tastebuds with all the spice she got.

Manchow soup is also one of the cornerstones in Indo Chinese cuisine for vegetarians. Back in the nineties, when a vegetarian family ate Indo Chinese the items ordered were always – fried rice, Hakka noodles, vegetable manchurian and the manchow soup. So this one is for all my growing up memories in Mumbai which I have been missing terribly.

Serves 3

Recipe adapted from here


Olive oil                            2 tbsp

Garlic cloves                    2

Ginger                                1″

Green chillies                  2

Onion, finely chopped   1

Shredded cabbage         1/4 cup

Grated carrot                   1/4 cup

Button mushrooms        3-4

French beans                    4-5

Soy sauce                            3 tsp

Vegetable stock                3 cups

Cornstarch                         2 tbsp

Water                                    2 tbsp

Vinegar                                 1 tsp

Salt & Pepper

Spring onion                       2 tsp


  • Finely chop the garlic, ginger and green chillies
  • Heat oil and add these to it
  • Once the raw smell of the garlic reduces add the onion and fry
  • Finely chop the mushrooms and French beans
  • Once the onion is translucent, add the mushroom,a beans, cabbage and carrot and fry for 3-4 minutes
  • Add soy sauce and pepper and mix well
  • Add vegetable stock and salt and let it simmer on medium flame
  • Mix the water and cornstarch to a paste and add it to the mixture
  • Once the soups thickens, add the vinegar
  • Turn off heat and taste to check if you need more soy sauce or vinegar
  • Garnish with finely chopped spring onions and serve hot
  • Enjoy!



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