Veg Manchow Soup Recipe. Chinese Style at Home Easy
Tarla Dalal
• Updated : Jan 16, 2026
Our manchow soup recipe is a vegetable manchow soup, an Indo-Chinese manchow soup which is hot and spicy . It is famously served an Indian street food. It comes under the category of a thick soup, cornflour is used as the thickening agent.
Table of Content
In veg manchow soup plenty of finely chopped veggies are simmered in a broth which contains generous helpings of ginger, garlic and mint. All these flavours make this manchow soup very refreshing-which is why it is a popular soup. The aromas of ginger, mint and garlic truly awaken your senses. Delicious!
manchow soup is made with variety of veggies, sauces and vegetable stock which enhances the taste of the soup and makes it taste even better. Here, we have used vegetable stock to prepare the manchow soup, you can also skip it and simply make it using water. But we would recommend you to use vegetable stock, as it will give a good flavor to the veg manchow soup and make it taste even delicious. Also, vegetable stock can be made in advance and you can even store it for up to 3 months.
This Indo-Chinese manchow soup is filling and delicious, you can simply make it on a cold evening and enjoy it as an evening snack. vegetable manchow soup is easy to make, the preparation and chopping might take a while but the procedure of getting it ready to relish can be done super quickly.
I usually make vegetable manchow soup along Chinese main course dishes like veg hakka noodles or veg fried rice, which makes it a complete meal. Make sure to serve the soup hot and immediately. If serving later then reheat the soup. Pour the Manchow soup into serving bowls and top with crispy fried noodles. Crispy fried noodles have to be added just before eating or else they will turn soggy.
Some more popular Chinese Soups - Hot and Sour Soup , Mein Chow Soup , Steam Boat Soup and Sweet Corn and Vegetable Soup.
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
12 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
27 Mins
Makes
4 servings
Ingredients
For The Vegetable Stock
- 1/2 cup roughly chopped cabbage
- 1/2 cup roughly chopped carrot
- 1/4 cup chopped celery (ajmoda)
- 2 tbsp chopped spring onions
- 3 to 4 cauliflower florets
For The Manchow Soup
- 2 tbsp oil
- 1 tbsp finely chopped garlic (lehsun)
- 1 tbsp finely chopped ginger (adrak)
- 1 tsp finely chopped green chillies
- 2 tbsp finely chopped cabbage
- 2 tbsp finely chopped cauliflower
- 2 tbsp finely chopped capsicum
- 2 tbsp finely chopped carrot
- 2 tbsp finely chopped tomato
- 1 tbsp finely chopped mint leaves (phudina)
- 1/2 tbsp finely chopped coriander (dhania)
- 2 tbsp cornflour dissolved in 1/2 cup
- salt to taste
- 1 tbsp soy sauce
- 1/4 tsp black peppercorns (kalimirch) powder
For The Topping
Method
For the vegetable stock
- Heat 6 cups of water in a kadhai, add all the vegetables and boil on a medium flame for 15 to 20 minutes. Allow the vegetables to settle at the bottom of the vessel and pour out the stock. Discard the vegetables and keep aside.
For the manchow soup
- To make manchow soup, heat the oil in a wok / kadhai on a high flame till it smokes.
- Add the garlic, ginger and green chillies and sauté on a high flame for a few seconds.
- Add the cabbage, cauliflower, capsicum, carrots and sauté on a high flame for 1 to 2 minutes.
- Add the tomatoes, mint leaves and coriander, mix well and sauté on a high flame for 1 minute.
- Add the vegetable stock, mix well and cook on a high flame for 2 to 3 minutes, while stirring occasionally.
- Add the salt, soya sauce, mix well and cook on a high flame for another 2 minutes, while stirring occasionally.
- Add the prepared cornflour-water mixture, mix well and cook on a high flame for 2 to 3 more minutes, while stirring continuously.
- Add the pepper powder and mix well.
- Serve the manchow soup immediately topped with fried noodles.
Veg Manchow Soup Recipe. Chinese Style at Home Easy Video by Tarla Dalal
Manchow Soup, Chinese Veg Manchow Soup recipe with step by step photos
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For the Clear Vegetable Stock of manchow soup, scrub the vegetables and wash them to remove any dirt.
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Chop all the vegetables and keep them ready. There is no need to chop the vegetables finely or accurately as you just need to simmer them till they leach out all the flavor. Remember the greater the surface area, the more quickly vegetables will yield their flavor. Many people do not even peel the vegetables before chopping, that is your personal preference.
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Boil 6 cups of water in a deep non-stick pan. The pan/ pot must be big enough to hold all the vegetables plus a few extra inches of water.
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Add the 3 to 4 cauliflower florets. There is no need to be so specific about the vegetables you add. Onions, carrots and celery give the basic vegetable stock a great base flavor, and you can combine them with whatever is easily available like garlic, mushrooms, corn cobs, bell peppers or fresh herbs like rosemary, thyme, parsley and leek. Starchy vegetables like potatoes and turnips will make for a cloudy vegetable stock so try to avoid them.
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Add the 1/2 cup roughly chopped carrot. You can add any amount of vegetables but, just make sure to have a roughly equal portion of each so the resulting stock will have a balanced flavor.
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Add the 1/2 cup roughly chopped cabbage to the Clear Vegetable Stock.
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Add the 1/4 cup chopped celery (ajmoda). This is like a crucial flavoring agent to any stock recipe.
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Finally add the 2 tbsp chopped spring onions.
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Boil on a high flame for 20 minutes. If you have time, you can simmer the vegetables on a really slow flame for about 30-45 minutes. The flavor will deepen the longer you cook.
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Strain the water using a strainer or colander and discard the vegetables of the Clear Vegetable Stock.
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Use as required. The basic clear vegetable stock can be made ahead of time. Let it cool completely, then cover and chill, or freeze for up to 3 months.
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To thicken the Manchow soup, we would require a cornflour slurry. In a small bowl take 2 tbsp of cornflour.
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Add ½ cup of water.
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Whisk well and keep aside.
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To make the manchow soup, assemble all the ingredients, measure and keep them ready.
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To prepare the Chinese manchow soup, heat the 2 tbsp oil in a wok / kadhai on a high flame till it smokes. A wok helps in distribution of heat evenly and the huge circumference helps in easy hand movement while stirring hence, it is suggested in Indo-Chinese cooking when the vegetables are generally sauteed on high heat. Also, we have made use of vegetable oil for the Manchow soup recipe but, you can use chilli oil or sesame oil to make the Indo-Chinese manchow soup more flavorful.
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Once the oil is hot, add the 1 tbsp finely chopped garlic (lehsun).
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Add the 1 tbsp finely chopped ginger (adrak).
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Add 1 tsp finely chopped green chillies and sauté on high flame for a few seconds or till the raw smell goes away. These aromatics are the main ingredients to get a tongue-tickling manchow soup. You can add more or less as per your preference but ensure they are finely chopped to get a pleasant mouthfeel.
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Add the 2 tbsp finely chopped cabbage. It can be replaced with purple cabbage.
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Add 2 tbsp finely chopped cauliflower. Clean and chop the cauliflower well to get rid of the hidden worms.
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Add 2 tbsp finely chopped capsicum. To make the Manchow soup more colorful, you can also add bell peppers.
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Add 2 tbsp finely chopped carrot. Sauté on high flame for 1 to 2 minutes. The vegetables need to retain their crunch and colour hence, do not overcook them.You can basically add any vegetables of your choice. Apart from the vegetables mentioned here, I even add mushrooms, French beans, baby corn to my veg manchow soup recipe.
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Add the 2 tbsp finely chopped tomato. To make the soup more nutritious, you can even toss in some paneer or tofu cubes.
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Add 1 tbsp finely chopped mint leaves (phudina). While pudina gives a refreshing taste to the Manchow soup, many people would dislike it. If you are one of them then swap mint with spring onion greens.
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Add 1/2 tbsp finely chopped coriander (dhania).
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Mix well and sauté on high flame for 1 minute.
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Add the prepared vegetable stock.
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Mix well and cook on a high flame for 2 to 3 minutes, while stirring occasionally.
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Add the salt to taste.
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Add 1 tbsp soy sauce. If you are a spicy food lover then at this stage you can even add chilli sauce and make the manchow soup more zingy.
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Mix well and cook on a high flame for another 2 minutes, while stirring occasionally.
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Stir and add the prepared corn flour-water mixture. The soup must be bubbling hot when you are about to add the corn-flour slurry or else it won’t thicken.
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Mix well and cook on a high flame for 2 to 3 more minutes, while stirring continuously. If the soup has not reached your desired level of thickness then add more cornflour slurry and if it has thicken a lot, add water and adjust the consistency.
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Add the 1/4 tsp black peppercorns (kalimirch) powder.
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Mix well and our veg manchow soupis ready.
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Serve the manchow soup immediately topped with fried noodles.
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1. What is Manchow Soup?
Manchow Soup is a hot, spicy Indo-Chinese vegetable soup made with a variety of finely chopped veggies, ginger, garlic, sauces, and thickened with cornflour. It’s often served with crispy fried noodles on top.
2. Is this Manchow Soup vegetarian?
Yes this recipe is vegetarian, using vegetable stock and no meat products.
3. Can I make it vegan?
Yes the soup itself is vegan as long as the noodles and sauces you use are vegan (no egg noodles or non-vegan additives).
4. How long does it take to make this soup?
Total time is about 27 minutes, including prep and cooking.
5. Why do we use cornflour in Manchow Soup?
Cornflour is used as a thickening agent to give the soup its classic thick, hearty texture.
6. What is the purpose of vegetable stock?
Vegetable stock adds deeper flavor compared to plain water. You can use water, but a stock makes the soup taste better and more flavorful.
7. Can I skip the crispy noodles topping?
Yes the fried crispy noodles are optional, but they add crunch and texture. They should be added just before serving to stay crisp.
8. What vegetables are used in this recipe?
Common vegetables include cabbage, cauliflower, capsicum, carrots, tomatoes, and spring onions all finely chopped.
9. Can I adjust spiciness?
Yes you can increase or decrease green chillies, ginger, and sauces (like chilli sauce) to make it milder or spicier.
10. How should I serve Manchow Soup?
Serve the soup hot immediately with crispy fried noodles on top. If serving later, reheat before adding the noodles so they remain crunchy.
If you liked this Manchow Soup Recipe then also check out other recipes like:
- Clear Soup with Babycorn, Mushrooms and Carrot
- Manchow soupy noodles recipe
- Onion Thyme Soup
- Mixed Vegetable Clear Soup
1. Use Homemade Vegetable Stock
Making your vegetable stock in advance adds much deeper flavor than plain water. You can even freeze extra stock for future use.
2. Chop Veggies Uniformly
Chopping vegetables into similar, small pieces ensures even cooking and a better texture in every spoonful.
3. High-Heat Stir-Frying
Sauté your aromatics and veggies on high flame. This helps lock in flavor and keeps the veggies crunchy.
4. Balance the Flavors
Adjust the amount of soy sauce, vinegar and pepper to suit your taste more tang or heat can make the soup taste more “restaurant style.”
5. Fine Chop Aromatics
Finely chopped garlic, ginger and green chillies release their aroma better—this forms the flavor backbone of the soup.
6. Adjust Thickness with Cornflour Slurry
Add your cornflour slurry slowly while stirring so your soup doesn’t become too thick. If it does, just add a little hot water to adjust.
7. Add Fried Noodles at the End
To keep the noodles crisp, only add them to each bowl just before serving otherwise they get soggy.
8. Consider Sesame or Chilli Oil
For extra Indo-Chinese flavor, use a little sesame oil or chilli oil instead of plain vegetable oil.
9. Customize with Extra Veggies
Feel free to add mushrooms, baby corn, or beans for more texture and nutrition.
10. Serve Hot
Manchow soup tastes best when steaming hot it brings out the spices and makes it comforting, especially on a cold day.
kaur kaur
June 26, 2021, 4:01 p.m.
what is corn starch in hindi name. vornflour to makki ka atta hota hai.
Tarla Dalal
June 26, 2021, 4:01 p.m.
Hi Kaur, Corn starch is Cornflour
Healthy Eating
June 4, 2021, 9:40 a.m.
Meera sampat
May 10, 2021, 5:21 a.m.
Tarla Dalal
May 10, 2021, 5:21 a.m.
Hi Meera , we are delighted you loved the Manchow Soup recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking
jagmohan singh rajput
Jan. 4, 2021, 11:43 a.m.
Manchow soup me mashroom add hota hai ya nhi .plz give me ans
Tarla Dalal
Jan. 4, 2021, 11:43 a.m.
Dear Jagmohan, you can add mushrooms in the soup.
Neha
Dec. 12, 2020, 5:46 p.m.
Made it today n came out super tasty..
Tarla Dalal
Dec. 12, 2020, 5:46 p.m.
Thanks Neha. We are delighted you loved the Manchow soup recipe. Please keep posting your thoughts and feedback. Happy Cooking.
Sopan jadhav
Nov. 30, 2020, 9:22 a.m.
Payal Parikh 86
July 4, 2020, 9:42 p.m.
Manchow soup is my favourite in Chinese cuisine..once the stock is ready it was very quick...I love the fried noodles on top they give that perfect crunch to the soup...
Foodie #508073
May 29, 2020, 5:51 p.m.
turns out very well. already mae this from you chinese cook book.
Goutam Utthasini
May 8, 2020, 3:11 a.m.
khyati
March 14, 2020, 6:36 p.m.
Tarla Dalal
March 14, 2020, 6:36 p.m.
Khyati, thanks for the feedback.
Foodie #573806
Oct. 11, 2019, 8:56 a.m.
Foodie #569301
Oct. 5, 2019, 2:36 p.m.
Refreshing flavor ,thanks tarsal for this awesome recipe :)
Srujan Desai
Dec. 8, 2018, 1:56 a.m.
Skipped the cauliflower as I did have it on hand. But the proportions of spice mentioned are good. Definitely recommended!
KS Rao
March 28, 2017, 4:55 p.m.
Janvi sanghavi
Sept. 16, 2016, 8:50 a.m.
I tried this soup. It has perfect balance of flavors.
ambika
Sept. 7, 2016, 1:35 p.m.
Isme sauces nhi dalne kya?
Tarla Dalal
Sept. 7, 2016, 1:35 p.m.
Hi Ambika, Follow the exact recipe and it will turn perfect in taste.
Mamta Jain
May 12, 2016, 3:09 p.m.
Foodie #654714
Jan. 21, 2016, 9:58 a.m.
Love this recipe.
manvendra
Sept. 26, 2015, 3:20 p.m.
Pooja
June 9, 2015, 11:22 p.m.
?? ??? ??? ????, ????? ?? ?????? ?? ???? ?????? ?? ??? ???? ???? ???????? ?? ???????? ????? ??? ????? ???? ??? ?? ??? ??????? ?? ?????? ?? ?? ?? ??? ???? ????????? ????? ???? ??? ??? ?????? ?? ??????? ???? ????? ?? ??? ?????? ?? ???? ????? ??? ????? ??? ?????? ???????? ???? ?? ???
shankar b.k
Feb. 13, 2015, 12:40 p.m.
Monmoy
Jan. 25, 2015, 8:08 p.m.
Nutri Lover from bby
Dec. 25, 2014, 3:24 p.m.
Perfect restaurant style soup.. too good... tx for the recipe.
Foodie #683755
Nov. 19, 2014, 6:35 p.m.
it tasted like the original mamchow soup. easy to follow.
preeti p
July 3, 2013, 12:30 p.m.
Soup was delicious
Tarla Dalal
July 3, 2013, 12:30 p.m.
Great to know that Preeti... Do keep trying more and more recipes and share you feedback. Happy Cooking!!!
preeti H
June 28, 2013, 3:42 p.m.
I always preferd rrecipes it was superb
Tarla Dalal
June 28, 2013, 3:42 p.m.
Really glad to hear that Preeti. Do keep trying more and more recipes and share you feedback. Happy Cooking!!!
sapna
March 3, 2013, 9:51 p.m.
its fantastico maam exectly what u have taught thank u everyone in my family enjoyed it a lot
Tarla Dalal
March 3, 2013, 9:51 p.m.
Hi Sapna, We are very happy to know you have loved the recipe. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Renu
Feb. 21, 2013, 3:23 p.m.
I have tried the recipe..that was so perfect and tempting... thanks tarla g..
Tarla Dalal
Feb. 21, 2013, 3:23 p.m.
Hi Renu, Thank you for your kind words. Do try more and more recipes and let us know how they turned out. Happy cooking !!
govind bidht
Nov. 6, 2012, 10:54 a.m.
Good
July 12, 2012, 3:03 p.m.
I will try
Tarla Dalal
July 12, 2012, 3:03 p.m.
Let us know how the soup came out. Thanks.
trupti
July 10, 2012, 3:38 p.m.
Super hit. Mint makes so much of a difference.
Tarla Dalal
July 10, 2012, 3:38 p.m.
Hi Trupti , we are delighted you loved the Manchow Soup recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
Anita Arora
Dec. 9, 2010, 11:19 a.m.
Superb recipe
Tarla Dalal
Dec. 9, 2010, 11:19 a.m.
Hi Anita, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
