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
- 30 ml oil vegetable or sesame
- 12 g finely chopped garlic cloves about 4 garlic cloves
- 8 g finely chopped ginger about 2.5 cm fresh ginger piece
- 5 g finely chopped green chilies about 2 green chilies (adjust to taste)
- 100 g onion finely chopped (About 1 medium onion)
- 60 g carrot finely chopped (About 1 medium carrot)
- 75 g cabbage shredded
- 75 g bell pepper finely chopped
- 30 ml soy sauce
- 15 ml vinegar white or rice vinegar
- 15 ml chili sauce or to taste
- 960 ml vegetable stock
- 16 g cornstarch mixed with (45 ml) water about 3 tablespoons water
- Salt and black pepper to taste
Garnish
- 25 g crispy fried noodles about 1 cup
- 8 g fresh cilantro, chopped about 2 tablespoons
- Optional: 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 loved Manchow Soup, pair it with my Paneer Fingers for a complete Indo-Chinese feast that’s both cozy and full of character.
If you give this a try, let me know what you think in the comments. And if you enjoy Indo-Chinese cooking, follow Beyond Chutney for more:
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