Manchow Soup

Name: Manchow Soup
Yield: Serves 4
Cuisine: Indian
Ingredients: 3½ oz [100 g] green bell pepper, finely diced; 3 Tbsp cornstarch; 1 tsp ground black pepper; 2 large eggs, lightly whisked (optional); 4 oz [115 g] fried noodles, store-bought; Indo-Sichuan Sauce, for serving; Chilli-Soy Vinegar Sauce, for serving; Rice wine vinegar, for serving; 3 scallions, both white and green parts, finely chopped; 2 Tbsp finely chopped cilantro leaves; 2 Tbsp grapeseed or other neutral oil; 8 garlic cloves, peeled and minced; 2 in [5 cm] piece fresh ginger, peeled and minced; 2 green chillies, minced; 5¾ oz [160 g] cabbage, finely chopped; 5¾ oz [160 g] mushrooms, thinly sliced; 3½ oz [100 g] green beans, finely sliced; 3½ oz [100 g] carrots, finely diced; Fine sea salt; 3 Tbsp low-sodium soy sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Flavor Equation

By Nik Sharma

Published 2020

About

This hot and fiery soup is seen only in the Indo-Chinese restaurants of India. When the weather is cold or I’m feeling unwell, I often make this soup. To boost the protein, you can add bits of leftover rotisserie chicken or tofu. Serve this with rice wine vinegar, Chilli-Soy Vinegar Sauce, or Indo-Sichuan Sauce on the side.

Ingredients

Asia
India
China
Leftovers
Vegetarian
Soup
Winter
Spicy

Ingredients

Method