Veg Manchaw Soup By Mejwani Recipes

Winter evening and hot Manchaw soup? Mouthwatering, right? The recipe uses lots of vegetables like carrots, cabbage, beans, mushroom, onions etc. Best when served with deep-fried noodles, just like we get in any Chinese restaurant.

The vegetables used in this recipe provides nutrients, vitamins to our body. It is very easy to make and less time-consuming. So you can quickly make it in the evening just before dinner. The soup is a stomach filling which gives a yummy taste.

Cooking Time: 30 Minutes
Servings: 6 - 7

Ingredients :
  • 1/2 cup cabbage, shredded
  • 1/2 cup carrot, finely chopped
  • 1/2 cup mushroom
  • 1/2 cup green capsicum
  • 1/2 cup spring onion
  • 2 tsp green chili, finely chopped
  • 3 tsp ginger-garlic paste
  • 3 tsp black pepper powder
  • Coriander leaves
  • 3 tsp soy sauce
  • 1 cup of corn flour mixed in water, paste
  • Salt to taste
  • Water
  • Oil 
  • Fried noodles (storebought)
Recipe :
  1. Heat oil in a pan. Once it is hot enough, add ginger-garlic paste and green chilies. Saute for 3 - 4 minutes.
  2. Add all the vegetables, pepper, salt and saute for few more minutes.
  3. Add coriander leaves, soy sauce, water and cook on medium flame.
  4. Add the cornflour paste and cook till it thickens stirring in between. 
  5. Garnish with fried noodles and spring onions.
  6. Serve hot.

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I am an SEO expert by profession. That is one side of the coin. The other side is my enduring passion for cooking, particularly Indian cuisine in all its glorious splendour. I revel in traditional and more modernistic experimental cooking with an Indian slant. The permutations are endless. I could spend my whole life and still find something new in Indian cooking. I find time from my profession and a busy family life to try out dishes, dream up combos and share them with you. Food is one of the pleasures of life that can be enjoyed at any age and tastes change according to age so I tailor recipes to suit all preferences.