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Manchow Soup served in a bowl, topped with crispy fried noodles and garnished with spring onions.
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Manchow Soup

Manchow Soup is a spicy Indo-Chinese soup made with vegetables, soy sauce, garlic, and chilies, topped with crispy fried noodles. A street food favorite that’s warming and satisfying.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: Indian
Keyword: Manchow Soup
Servings: 4 People
Calories: 99kcal

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
US Customary - Metric

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

Ingredient Swaps:
Add chicken for a non-veg version.
Use mushroom stock for extra umami flavor.
Technique Tips:
Stir-fry veggies quickly to retain crunch.
Add cornflour slurry gradually to avoid lumps.
Make-Ahead & Storage:
Soup can be made a day ahead (without noodles).
Store fried noodles separately to keep them crisp.
Serving Ideas:
Serve as a starter before Indo-Chinese mains.
Pair with fried rice or noodles for a full meal.
Twist Ideas:
Add Sichuan pepper for extra heat.
Toss noodles in chili oil for spicier garnish.

Nutrition

Calories: 99kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 640mg | Potassium: 135mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2587IU | Vitamin C: 7mg | Calcium: 20mg | Iron: 0.4mg