Veg Manchow Soup (Quick & Easy Indo-Chinese Recipe)

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This veg manchow soup is proof that comfort doesn’t have to be complicated. Made with simple ingredients, a flavorful broth, and topped with crunchy wonton noodles, this Indo-Chinese classic comes together in about 20 minutes and delivers big on warmth and flavor.

It’s the kind of soup that’s perfect for cozy evenings, quick dinners, or whenever soup season cravings hit. Light, spicy, and deeply comforting, this homemade version is easy enough for busy days but still feels special in every spoonful.

Veg Manchow Soup topped with crispy wonton noodles and spring onions

Veg Machow Soup

Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4
Ingredients Equipment Method

Ingredients
  

  • 4 cups Vegetable Stock (or Water)
  • 2 cups Mixed Vegetables, Finely Shredded Carrots, Green Beans, Bell Pepper, Corn Kernels, Cabbage
  • 1 tspn Ginger, minced
  • 8-9 pieces Garlic Cloves, minced
  • 4 pieces Thai chillies, minced
  • 1 tbsp Oil
  • 3 tbsp Soy Sauce
  • 1 tspn Vinegar
  • 1/4 tspn MSG (Ajinomoto)
  • 4 tbsp CornFlour, mixed with water (Slurry) Mixed with Water to Make Slury
  • Salt, to taste
  • Black Pepper, to taste
  • 1/2 cup Spring Onions Sliced
  • 1/4 cup crispy fried wontons optional

Equipment

  • Wok
  • Soup Bowl
  • Ladle

Method
 

  1. Heat oil in a pan.
    Sauté garlic, ginger,chillies until fragrant.
    Add chopped veggies andsauté for 2–3 minutes. Do Not Overcook!
    Pour in the VegetableStock/water.
    Add Soy sauce, Vinegar, MSG(Ajinomoto) and bring the mix to a boil.
    Add CornFlour Slurry and MixGently till soup thickens.
    Season with salt and pepper.
    Garnish with sliced spring onions.
    Serve hot, topped withcrispy wonton noodles.
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