If you’ve ever eaten at an Indo-Chinese restaurant, chances are you’ve seen Manchow Soup on the menu. This Soup is one of those dishes that perfectly captures India’s love with Indo-Chinese food. A hot, spicy, and tangy soup made with vegetables, soy sauce, garlic, and chilies, it’s always finished with a crunchy topping of fried noodles.
This soup was born in Indian street food stalls and Chinese restaurants, where chefs combined Chinese techniques with Indian spices. Over time, Manchow Soup became a staple across cafés and dhabas, often considered the “go-to” soup for anyone craving comfort with a kick. Today, it’s just as popular in home kitchens as it is in restaurants, thanks to its bold flavors and easy adaptability.
It’s the kind of soup that warms you instantly, perfect for cool evenings, when you’re under the weather, or when you’re craving bold flavors that aren’t shy. Making it at home is surprisingly easy, and you can tweak the spice level to suit your taste.
Why You’ll My Recipe
- Spicy, tangy, and comforting all in one bowl
- Topped with crispy noodles for texture
- Vegetarian, but can be adapted with chicken
- Quick and easy to make at home
- A street food classic that rivals restaurant versions.
Manchow Soup
Ingredients
- Soup Base:
- 2 tablespoons oil vegetable or sesame
- 4 garlic cloves finely chopped
- 1 inch 2.5 cm ginger, finely chopped
- 2 green chilies finely chopped (adjust to taste)
- 1 medium onion finely chopped
- 1 medium carrot finely chopped
- ½ cup 75 g cabbage, shredded
- ½ cup 75 g bell pepper, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon vinegar white or rice vinegar
- 1 tablespoon chili sauce or to taste
- 4 cups 960 ml vegetable stock
- 2 tablespoons cornstarch mixed with 3 tablespoons water
- Salt and black pepper to taste
- Garnish:
- 1 cup crispy fried noodles
- 2 tablespoons fresh cilantro chopped
- Optional: a drizzle of chili oil
Instructions
- Sauté aromatics: Heat oil in a large pot over medium heat. Add garlic, ginger, and green chilies. Cook for 1–2 minutes until fragrant.
- Cook the vegetables: Add onion, carrot, cabbage, and bell pepper. Stir-fry for 3–4 minutes until slightly softened but still crisp.
- Build the broth: Stir in soy sauce, vinegar, and chili sauce. Pour in the vegetable stock and bring to a boil.
- Thicken the soup: Reduce heat, add the cornstarch slurry, and stir until the soup slightly thickens. Season with salt and black pepper.
- Serve: Ladle into bowls, top with crispy noodles and cilantro, and add a drizzle of chili oil if you like extra heat.
Notes
Nutrition
FAQs
Why is it called Manchow Soup?
Despite the name, it’s not from Manchuria — it’s an Indo-Chinese creation popularized by Indian street food culture.
Can I make it without frying noodles?
Yes, but the crispy noodle topping is what makes Manchow Soup special.
Is Manchow Soup very spicy?
It’s medium-spicy by default but can be adjusted by reducing or increasing chili sauce.
Can I make it gluten-free?
Yes, use tamari instead of soy sauce and gluten-free noodles.
Manchow Soup is fiery, crunchy, and comforting, a bowl that brings together India’s love for bold spices and the charm of Chinese cooking. It’s a street food classic that feels both nostalgic and exciting.
If you try this Manchow Soup, let me know how it went in the comments. And if you enjoy Indo-Chinese cooking, follow Beyond Chutney for more:
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