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Vegetable Manchow Soup
Main Ingredients | Button mushrooms, Carrot, Green capsicum, Cabbage |
Cuisine | Indo-Chinese |
Course | Soups |
Prep Time | 10-15 minutes |
Cook time | 15-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients
- 8-10 button mushrooms, roughly chopped
- 1 medium carrot, finely chopped
- 1 tablespoon finely chopped green capsicum
- ½ cup chopped cabbage
- 1 tablespoon oil
- 1 tablespoon chopped ginger
- 2 green chillies, finely chopped
- 1 tablespoon chopped garlic
- 2 cups vegetable stock
- 1½ tablespoons dark soy sauce
- Salt to taste
- Black pepper powder to taste
- 1 tablespoon corn flour
- 1 tablespoon diagonally sliced spring onion greens
- 1¼ teaspoons vinegar
- 1 egg
- Fried noodles for garnishing
Method
- Heat oil in a non-stick pan. Add ginger, green chillies and garlic, mix and sauté till fragrant.
- Add mushrooms, carrots, capsicum and cabbage, mix well and cook for 3-4 minutes.
- Add vegetable stock, ½ cup water and soy sauce and stir to mix. Add salt and pepper powder, mix well and bring to a boil.
- Add some water to the cornflour and mix well. Add this to the soup, mix well and cook till it thickens.
- Add spring onion greens and 1 teaspoon vinegar and mix well.
- Break egg in a bowl. Add remaining vinegar, whisk well, add to the soup and stir to scramble.
- Garnish with fried noodles and serve piping hot.
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