Spicy Manchow Soup
Spicy Manchow Soup loaded with veggies and tofu, topped with optional crunchy noodles to make a perfect combination of great flavor and texture! It is completely vegan and gluten-free!
Manchow soup is a very popular street food in India. It is loaded with veggies and spices. I love this soup more than any others. I know it is a bold statement but it is true! Since I like it SO MUCH, I wanted to make this equivalent of having a full meal. That means I wanted to make it more nutritious and filling! To overcome my desire, I make this soup with extra veggies, tofu and vegetable broth! It turns out SO GOOD!
It is also one of those comfort meals that helps you overcome cold. This soup is my home remedy for sickness. It is surely to open up all your sinuses, in a the best possible way!! I kid you not it helps more than anything else! It is also a good candidate for meal-prep, if you have all the veggies pre-cut, it takes only few minutes to make!
The best part about this soup is, other than its flavors, is the crunchy noodles topping with fresh cilantro and scallions. To make my life a bit easy, I just use store bought crunchy noodles, but if you really want that Indian street style experience, I suggest you make them at home. I have mentioned all the instructions below in the notes section on how to make these crunchy noodles at home! Either way, do not skip the crunchy noodles topping when you make this deliciousness.
If you are a big fan of Indo Chinese soups, check out my SWEET & SPICY CORN SOUP and HOT AND SOUR SOUP. It is just as good as this Spicy Manchow Soup!! If you end up making any of these soups and liking it tag me on Instagram @myvegetarianroots. I would love to see your recreation of this goodie!! My family loves it so much, I hope yours does too!
Happy and Healthy Eating!
Spicy Manchow Soup
- 2 tbsp Oil
- 5 cloves Minced Garlic
- 1½ inch Grated Ginger
- 1 large Finely Chopped Jalapeño less for less heat
- ½ cup Finely Chopped Celery
- ⅓ cup Finely Chopped White Part of Scallions
- ¼ cup Finely Chopped Cilantro Stems
- ¾ cup Finely chopped onions
- ¾ cup Finely chopped green bell peppers
- ¾ cup Finely Chopped Cabbage use food processor/chopper to chop/grate it
- ¾ cup Finely grated carrots use food processor/chopper to chop/grate it
- ¾ cup Finely Chopped String Beans
- 2 tbsp White Vinegar
- 4 tbsp Dark Soy Source I prefer ching's soy sauce
- 2 tbsp Red Chili Sauce/Sriracha Sauce I prefer ching's red chili sauce
- 1½ tsp Salt
- 1 tsp Ground Black Pepper
- 8 oz Soft Tofu
- 32 oz Low Sodium Vegetable Stock if not using, stock, use 4 cups of water instead
- 3 tbsp Corn Starch
- ½ cup Water
- ¼ cup Finely Chopped Scallions green part of the scallions
- ¼ cup Finely Chopped Cilantro
- 2 cup Extra Crispy Chinese Noodles optional if making gluten free
- Heat up 2 tbsp of oil in a wide deep pan.
- Saute minced garlic, grated ginger and chopped jalapeño on medium heat until the raw smell is gone, making sure it does not burn.
- Add chopped celery, cilantro stems and white part of scallions. Saute for 2-3 minutes on medium heat.
- Add chopped onions to the pan and saute for 2-3 minutes on high flame.
- Add chopped green peppers and saute for 2-3 minutes on high flame.
- Add grated/chopped cabbage and saute for 2-3 minutes on high flame.
- Add grated/chopped carrots and saute for 2-3 minutes on high flame.
- Add chopped string beans and saute for 2-3 minutes on high flame.
- Mix in dark soy sauce, red chili sauce, vinegar, black pepper and salt.
- Add 32 oz of low sodium vegetable broth or 4 cups of water to the pan and bring it to boil.
- While waiting for the soup to come to the boil, mix ½ cups of water with 3 tbsp of corn starch. Mix it very well making sure there are no lumps in it.
- Add the corn starch slurry to the boiling soup slowly while stirring constantly.
- Let the soup boil for a 2-3 minute after adding cornstarch slurry. This will thicken the soup very well and cook the cornstarch completely. Don't worry if you find the soup to be thicker than normal. Adding tofu, cilantro and scallion to it later on will make it little thinner!
- Once the soup is boiled for a couple of minute, add pressed down and cubed soft tofu along with chopped cilantro and scallions. Mix it carefully, making sure the tofu does not break. Add a little more water if you find the soup too thick.
- Take it off the stove. Serve it hot topped with optional crunchy noodles. Check my note below to see how to make crunchy noodles at home.