Vegetable Manchow Soup | Spicy Secret Manchow Soup Recipe from Indo-Chinese Cuisine

Manchow Soup is an easy-to-make, hot and spicy soup from the Indo-Chinese cuisine. The most popular Manchow soup could be seen in the menu cards of all the Chinese restaurants and other restaurants alike.

The best part of the Manchow Soup is the Fried Noodle toppings. The soup may be less saucy or more saucy, thin or thick in density, which differs from restaurant to restaurant. And, any veggies or meat could go in to make it a vegetarian or non-vegetarian soup treat. But, the fried noodle on top, and the taste of it when combines with the soup would be unbelievably good.

I use Homemade eggless Atta Noodles which I fried to serve as a healthy topping. You could use store-bought Hakka Noodles as well which you can fry and top the soup. Another option is to buy the fried noodles to top your soup. Anything homemade is always the best, right? 

 Explore Homemade Eggless Atta Noodles recipe here.

Though my personal preference is the Chicken Manchow Soup topped with the fried noodles, I pick the vegetable Manchow soup for the post as we can even make the Veggie soup so special with the selective ingredients.

What's the Secret behind Vegetable Manchow Soup?

I believe that some ingredients would do magic in the soup, and the list is here:
  • Mushrooms? Yes, they do.
  • Whatever veggies you add, dare not skip the finely chopped mushrooms as they gonna add lots of playful notes to your soup.
Vegetable Stock:
  • Though water could be added to prepare the soup, the vegetable stock really elevates the flavour profile of the soup.
  • While preparing the vegetable stock, leave not the mushrooms.
Red Chilli Sauce:
  • The red chilli sauce gives the Manchow soup an Indian touch.
  • Never miss the red chilli sauce in your soup.
Finely Chopped veggies:
  • The big portions of veggies on bites would be terrible while enjoying the soup.
  • Make the veggies finely chopped (very finely chopped) which would suck all the flavours and wonder you on bites.
High flame:
  • Yes! Saute the veggies on a high flame until they are just cooked.
  • The crunchiness needs to get retained in the veggies for the best Manchow soup.
  • It really matters which oil you use for preparing the Manchow soup.
  • I always stick to extra-virgin olive oil which gives amazing results all the time.
  • Looking for some other oil? I suggest toasted sesame oil for the best result.
On some cold days, everybody could possibly fall in hot soupy craving, right? This soup meets your expectation with the perfect crunchiness from the veggies and the noodles. The saucy notes on each bite of the veggies will tempt to crave more for this soup.

The tanginess is balanced with a few drops of lemon juice which is an odd man out from the authentic recipe. White vinegar or rice vinegar is usually used which I replace with the lemon juice as I feel no difference in the recipe taste.

I wanna share some other tips as well. Use naturally fermented soy sauce, but in limits. Make the soup less saucy and thin which would be the best starter soup to kick-start the heavy meal. After revealing the secrets, what else is here to discuss? Come, let's dive into the making procedure of the Vegetable Manchow Soup.

⏲ Preparation Time: 15 minutes
⏲ Cooking Time: 10 minutes
🍴 Servings: 4

Vegetable Manchow Soup

A flavourful, hot, saucy, and spicy Indo-Chinese soup with the crunchy bits of veggies topped with the fried noodles.

What to Use?
For Fried Noodle Topping:
  • Homemade Noodles or Hakka Noodles
  • Water - 3 cups
  • Salt - 1/2 tsp
  • Oil - for deep-fry + 1 tbsp (for boiling the noodles)
For Manchow Soup:
  • Olive oil - 1 tbsp
  • Ginger - 1 tsp (grated)
  • Garlic - 1 tsp (grated)
  • Green chilly - 1 (chopped)
  • Carrot - 1/4 cup (finely chopped)
  • Mushroom - 1/4 cup (finely chopped)
  • Cabbage - 1/4 cup (finely chopped)
  • Beans - 1/4 cup (finely chopped) 
  • Capsicum - 1/8 cup (finely chopped)
  • Salt - 1/2 tsp
  • Soy sauce - 1 tsp
  • Red chilli sauce - 2 tsp
  • Vegetable stock or Water - 4 cups
  • Corn flour- 1 tsp + water - 1/4 cup (for corn slurry)
  • Black pepper powder - 1/4 tsp (or adjust to taste)
  • Spring onions - a few (for garnishing)
  • Fried noodles - a few (for topping)
Steps Involved: 
  • Boil the noodles in the hot water and drain off the water.
  • Add little cornflour to the noodles, deep-fry until crispy, and keep aside.
  • To a pan, add olive oil and saute ginger, garlic and green chillies.
  • Add in the chopped veggies and saute for a minute on a high flame.
  • Add soy sauce, red chilli sauce and season with salt.
  • Add vegetable stock or water and boil the soup.
  • Add lemon juice to the Manchow soup and stir.
  • Prepare corn slurry and add to thicken the soup.
  • Turn off the flame, season with black pepper powder and garnish with spring onions.
  • Top the soup with fried noodles and serve hot!

Visual Treat: 

 Video link for "Vegetable Manchow Soup " post: 
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For comforting the easy understandability of the recipe, the step by step, detailed procedure along with the picture is shown below:

Step-by-Step Procedure with Pictures

How to Make? 

For Making Fried Noodles: 

  • Take 3 cups of water in a wide pan.
  • Add some salt to the water.
  • Add a little oil to the water and bring to boil.
  • To the boiling water, add noodles. You could use any noodles of your choice. I use homemade eggless Wheat Noodles.
  • Cook for about 5 minutes or they are just done.
  • Drain off the water completely and yes! the noodles are ready.
  • Add a teaspoon of cornflour to the cooked noodles and give a mix.
  • Deep- fry the noodles until the noodles turn crispy.
  • The perfectly fried noodles are ready to get topped over the soup.

For Making Vegetable Manchow Soup:

  •  Take a wide pan and add a tablespoon of olive oil to it.
  • To the shimmering oil, add a teaspoon of finely chopped ginger, a teaspoon of finely chopped garlic and a finely chopped green chilly. Saute till the raw smell from the ginger and garlic goes away.
  • Add the finely chopped carrots to the pan. make sure, the carrot is very finely chopped.
  • Add the finely chopped mushrooms and finely chopped cabbage to the pan.
  • Add the finely chopped beans and the finely chopped capsicum to the pan. Capsicum lifts the taste and hence consider adding it.
  • All the veggies should be finely chopped or finely julienned to better enjoy the Manchow soup. 
  • Saute the veggies on a high flame for a minute or two which should get just cooked still retaining their crunchiness.
  • Season with salt. I use crystal salt for the recipe. You could go with your own choice.
  • Add some soy sauce to the sauteed veggies. Use naturally fermented, good quality soy sauce for the recipe and keep it in the limit for the best taste. Do adding more as some restaurants do would spoil the soup taste.
  • Add red chilli sauce to the veggies. The red chilli sauce adds an Indian touch to the soup and I suggest not skip it in the recipe. Adjust the sauce as per your taste.
  • Quickly toss the veggies again as they absorb the salt and the sauce.
  • Now, add water or vegetable stock to the sauced veggies. Adding water is completely okay if you don't have vegetable stock. But, vegetable stock adds flavour to the soup.
  • Add a tablespoon of lemon juice to the soup. Lemon juice adds perfect tanginess to the soup which could be substituted by rice vinegar.
  • Boil the soup for about 5 minutes. 
  • Mix a teaspoon of cornflour with a quarter cup of water to make the corn slurry. Add the prepared corn slurry to the soup. This thickens the soup a little. Adding more cornflour makes the soup thicker. The thin soup would be great and so, add a little cornflour as I do! (my personal preference!)
  • Once the soup thickens a little, turn off the flame and add black pepper powder for the extra heat.
  • Garnish the soup with chopped spring onions. Spring onions pairs well with any Chinese soups. You could sprinkle a few coriander leaves for giving the Indian style finishing to the Manchow soup.
  • Top the hot and spicy Manchow soup with the fried noodles and serve hot!

Visual treat:

Video for "Vegetable Manchow Soup" 


  • Mushroom is the anchor ingredient which adds a load of flavour. Do add mushrooms if you plan to prepare vegetable stock for the soup.
  • Make the soup less saucy and thin which makes it better to enjoy!
  • Finely chopping or julienning the veggies is the mandatory thing in this soup to enjoy the veggies on bites.
  • Do not cook the veggies completely. Just saute on a high flame until they are just cooked.

Quench your Soup Craving with this 
Hot & Spicy Indo-Chinese Manchow Soup!

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