Vegetable Manchow Soup A delicious and wholesome soup. By Sanjeev Kapoor 17 Dec 2015 in Recipes Course New Update Main Ingredients Vegetable Stock, Mushrooms Cuisine Chinese Course Soups Prep Time 31-40 minutes Cook time 31-40 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Vegetable Manchow Soup 2-3 Vegetable Stock 2-3 Mushrooms finely chopped 1/4 small Cabbage finely chopped 2 slices Bamboo shoots 50 grams Beancurd (tofu) finely chopped 1 medium Green capsicum finely chopped 1 medium Carrot finely chopped 1 Spring onions with greens 1 cup Noodles 2tbsps + to deep fry Oil 3 tablespoons Cornflour/ corn starch 1/2 inch pieces Ginger finely chopped 2-3 cloves Garlic finely chopped 2 Green chillies chopped 1/2 tablespoon Red chilli sauce 2 tablespoons Soy sauce 1/2 teaspoon White pepper powder 1/4 teaspoon MSG to taste Salt 4-5 cups Vegetable stock 1 tablespoon Vinegar Method Soak the Chinese mushrooms in hot water for fifteen minutes. Drain, wash thoroughly and finely chop. Boil the bamboo shoot slices in little water for three to four minutes. Drain completely, cool and chop finely. Finely chop the spring onion and the greens. Reserve some greens for garnish. Blanch the noodles in hot water, remove and drain well. Heat sufficient oil in a wok and deep-fry the boiled noodles for two to three minutes or until light brown and crisp. Drain on absorbent paper. Mix the cornflour in half cup of water and set aside. Heat two-tablespoons oil in a wok or a pan, add the ginger, garlic and green chillies and stir-fry for half a minute. Add the spring onion and stir-fry for a couple of minutes. Add the mushrooms, cabbage, bamboo shoots, tofu, capsicum and carrot and cook on medium heat, stirring continuously for two minutes. Add the chilli sauce, soy sauce, pepper powder, MSG and salt and stir well to mix. Stir in the vegetable stock and bring to a boil. Reduce heat and simmer for two to three minutes. Stir in the cornflour mixture and cook for two minutes or until the soup thickens, stirring continuously. Stir in vinegar and serve piping hot, garnished with the crisply fried noodles and spring onion greens. Nutrition Info Calories 1052 Carbohydrates 23.3 Protein 98.8 Fat 61.4 Other Fiber 19.2 gm #Bamboo shoots #Cabbage #Carrot #Cornflour/ corn starch #Garlic #Ginger #Green capsicum #Green chillies #MSG #Mushrooms #Noodles #Oil #Red chilli sauce #Salt #Soy sauce #Spring onions with greens #Vegetable stock #Vinegar #White pepper powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article