Manchow soup is a delicious and versatile Indo-Chinese soup made with a variety of vegetables, fried noodles, and a flavorful broth. This soup is very popular in Indian Chinese cuisine due to its easy preparation and bold flavors. Perfect as an appetizer or light meal, this Instant Pot veg Manchow soup is sure to impress with its rich and satisfying flavors.
Why you will love this recipe?
- Flavorful fusion: The combination of aromatic Indian spices with savory Chinese sauces creates a unique and delightful taste.
- Easy and quick: This vegetable Manchow soup recipe is very easy to make and gets done within 30 minutes, including prep time.
- Bold and spicy flavors: The soup's bold flavors provide a satisfying taste experience, especially for those who enjoy a bit of spice in their meals.
Vegetables: I use onion, celery, spring onion (scallions), carrots, beans, and capsicum.
Fried noodles: This is used as a garnish but is a key ingredient of the soup and cannot be skipped.
See the recipe card for full information on ingredients and quantities.
Step 1: Set the
Step 2: Add the vegetables, salt, pepper, soy sauce, vinegar, and chili sauce. Mix well.
Step 3: Add the stock and water. Mix well and secure the IP lid. Set the
Step 4: Do a natural pressure release for 5 minutes, then do a quick release. Set the
The vegetables I use are carrots, green beans, bell peppers, onion, celery, and scallions. Other vegetables that go well in this soup are mushrooms, corn, green cabbage, red cabbage, etc.
This soup calls for dark soy sauce, and it is the key ingredient in making this soup. It adds a distinctive, deep color to this soup. Adjust the salt as per soy sauce.
Fried noodles are a must in this dish. It is not Manchow without fried noodles. I use store-bought ones; however, you can make them at home too. To make fried noodles at home, toss some cooked noodles in cornstarch and deep fry them until they are crispy and golden.
Use vegetable stock or broth for a flavorful base. If you prefer a non-vegetarian version, you can use chicken stock instead.
What to serve with Manchow soup
Fried rice or noodles: A classic pairing with Indo-Chinese dishes, vegetable fried rice or egg fried rice complements the flavors of Manchow soup well. Another popular Indo-Chinese dish, Hakka noodles, makes a great accompaniment to Manchow soup.
Gobi Manchurian or Vegetable Manchurian: This Indo-Chinese cauliflower Manchurian pairs wonderfully with Manchow soup. Vegetable Manchurian, made with vegetable balls in a flavorful and spicy gravy, is another great choice.
Chili paneer or chili chicken: If you prefer a spicier side dish, chili paneer or chili chicken is an excellent option. The deep-fried paneer (Indian cottage cheese) or chicken combined with vibrant bell peppers in a spicy sauce complements the soup's bold flavors.
How to store Manchow soup?
While Manchow soup is best enjoyed when served hot and fresh, it can be stored in the refrigerator for 2-3 days, and it also freezes well for two months. However, it is important not to add the crispy fried noodles if you are planning to make a big batch and store it.
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Veg Manchow Soup
- 1 tablespoon oil
- ½ bunch green onions finely chopped
- 1 small onion finely chopped
- 1 stick celery finely chopped
- 2 cloves garlic finely chopped
- 1 inch ginger finely chopped
- 1 green chili finely chopped
- 2 cups mixed vegetables finely chopped (I used carrot, capsicum, beans)
- 2 tablespoon dark soy sauce
- 2 tablespoon vinegar
- 1 tablespoon chili sauce
- ½ teaspoon ground pepper
- Salt to taste
- 3 cups vegetable stock
- 3 cups water
- 1 cup fried noodles
- 2 tablespoon cilantro (coriander leaves)
To make the slurry:
- 2 tablespoon cornstarch
- ¼ cup water
- Set the Instant Pot in saute mode and add oil.
- Add onion, celery, scallions, ginger, garlic, and green chili. Saute for 2 minutes.
- Add the vegetables, salt, pepper, soy sauce, vinegar, and chili sauce. Mix well.
- Add the stock and water. Mix well and secure the IP lid.
- Set the Instant Pot to pressure cook mode for 5 minutes.
- Do a natural release of pressure for 5 minutes, then do a quick release.
- Meanwhile, combine cornflour and water in a small bowl. Mix well making sure there are no lumps and set aside.
- Set the Instant Pot back to saute mode.
- Add the slurry and coriander leaves. Simmer for 5 minutes.
- Top with fried noodles just before serving and serve hot.