VEGETABLE MANCHOW SOUP

VEGETABLE MANCHOW SOUP

A fabulous Chinese soup that is easy to make and quite filling.

Preparation Time : 30 minutes

Cooking Time : 15-20 mins
Servings : 4


INGREDIENTS

Carrot, finely chopped 1 medium
Cabbage, finely chopped 1/4 small
Green capsicum, seeded and chopped 1 medium
Tofu, finely chopped 50 grams
Mushroom, finely chopped 3-4
Oil 2 tablespoon + to deep fry
Noodles, boiled 1 cup
Spring onions, finely chopped 2
Garlic, finely chopped 10-12 cloves
Ginger, finely chopped 1/2 inch piece
Green chillies, finely chopped 2
Vegetable stock 4-5 cups
Salt to taste
White pepper powder 1/2 teaspoon
Red chilli sauce 1/2 tablespoon
Dark soy sauce 2 tablespoons
Cornflour/ corn starch 3 tablespoons
Vinegar 1 tablespoon
Spring onion greens, chopped 1 stalk


METHOD
Finely chop all the vegetables and keep asideHeat sufficient oil in a wok and deep fry the boiled noodles till golden and crisp. Heat two tablespoons of oil in a deep pan. Add spring onions, garlic, ginger and green chillies. Sauté for a minute and add carrot, cabbage, green capsicum, tofu, mushrooms and vegetable stock or water. Stir and add salt and let the soup come to a boil. Add white pepper powder, red chilli sauce, dark soya sauce and simmer the soup for two to three minutes. Blend cornflour in a little stock and add to the soup, stirring continuously. Cook till the soup thickens. Add vinegar and spring onion greens. Serve hot garnished with crushed fried noodles