Manchow Soup: A Spicy and Savory Delight

Manchow soup is a popular Indo-Chinese dish that is loved for its intense flavor and vibrant color. It is a hearty and satisfying soup that is perfect for a cold day or a quick and easy meal. While there are many variations of the recipe, the basic ingredients of manchow soup typically include vegetables, chicken broth, soy sauce, vinegar, and chili peppers.

Ingredients:

• 1 tablespoon vegetable oil
• 1 tablespoon ginger, finely chopped
• 2 cloves garlic, finely chopped
• 1 green chili, finely chopped (optional)
• 1/2 cup onion, finely chopped
• 1 cup chopped vegetables (carrots, cabbage, french beans, mushrooms, etc.)
• 4 cups chicken broth (or vegetable broth for a vegetarian version)
• 2 tablespoons soy sauce
• 1 tablespoon vinegar
• 1 teaspoon red chili sauce (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
• Fried noodles (optional)
• Chopped cilantro, for garnish

Instructions:

1. Heat oil in a large pot or Dutch oven over medium heat. Add ginger, garlic, and green chili (if using) and cook until fragrant, about 30 seconds.
2. Add onion and cook until softened, about 5 minutes.
3. Add chopped vegetables and cook until slightly softened, about 3 minutes.
4. Pour in chicken broth and bring to a boil. Reduce heat to simmer and cook for 5 minutes.
5. Add soy sauce, vinegar, chili sauce (if using), salt, and pepper. Stir well.
6. Slowly whisk in the cornstarch slurry and cook until soup thickens slightly, about 1 minute. Do not overcook.
7. Taste and adjust seasonings as needed.
8. Garnish with fried noodles and chopped cilantro (optional).

Tips:

• For a spicier soup, add more chili pepper or red chili sauce.
• You can use any type of vegetables you like in manchow soup. Some other popular choices include celery, bell peppers, and bamboo shoots.
• If you don’t have chicken broth, you can use vegetable broth or water.
• To make the soup ahead of time, simply prepare it up to step 6 and then reheat when you are ready to serve.
• Manchow soup is traditionally served with fried noodles, but you can also serve it with rice or naan bread.

Additional notes:

• The cornstarch slurry helps to thicken the soup. If you don’t have cornstarch, you can use arrowroot powder or tapioca starch as a substitute.
• Be careful not to overcook the soup, as this can make the vegetables mushy.
• Manchow soup is a versatile dish that can be easily customized to your liking. So feel free to experiment with different ingredients and flavors to find your perfect recipe.

I hope you enjoy this recipe for manchow soup!

Additional Information:

• Manchow soup is believed to have originated in the Indian city of Kolkata, which was formerly known as Calcutta.
• The name “Manchow” is thought to be a corruption of the Mandarin Chinese word for “Manchu,” which refers to a people group in northeastern China.
• Manchow soup is a popular street food in India and is also served in many Chinese restaurants around the world.

I hope this article has been helpful! Please let me know if you have any questions.