Vegetable Manchow Soup
Veg Manchow Soup is a delicious Indo-Chinese soup that is perfect for cold weeknights or warm weekends.
Equipment
- 1 Medium Sauce Pan
Ingredients
Produce
- 2 Carrots cleaned and finely diced
- ¼ head Cabbage finely chopped
- 5 Button/ Cremini Mushrooms cleaned and finely sliced/diced
- 2 bulbs Green Onions washed and finely sliced
- 4 cloves Fresh Garlic finely chopped or sliced
- 1 inch Fresh Ginger finely chopped
Seasoning
- 4 tablespoon Soy Sauce
- 2 tablespoon Dark Soy Sauce sub with regular soy sauce
- 2 teaspoon Red Chilli Flakes
- 2 teaspoon White Pepper
- 2 tablespoon Rice Vinegar
- Salt to taste
- ½ teaspoon Black Pepper
Other Ingredients
- 2 + 2 tablespoon Sesame Oil
- 16 oz Silken Tofu diced
- 2 tablespoon Corn Flour/Starch
- 5 + ½ cup Water
- ½ cup Eggless Noodles for topping, optional
- 2 tablespoon Neutral Oil for frying noodles for frying, optional
Instructions
- Heat a large sauce pan. Add 2 tablespoon of sesame oil and once hot, add the white parts of the green onions. Saute for 30 seconds and add the carrots and cabbage. Stir fry for 2-3 minutes before adding the mushrooms. Cook for another 2 minutes.
- Add the soy sauce, dark soy sauce, white pepper and red chili flakes. Mix well. Saute for another couple of minutes before adding the water/broth. Add the vinegar and bring this to a simmer. Let this cook for another 3-4 minutes before adding the tofu. Check if needs more seasoning and add more if required.
- Cook for another couple of minutes. Add the remaining green onions and place the soup in bowls. Top with some fried noodles and some sesame oil before serving.