Veggie Manchow soup is one of my favorite indo-Chinese soups, I remember having this soup in India, during my cousins wedding, they served it in a small tea cups and it garnished with crunchy sev and cilantro, my mouth still waters every time I think about that soup. A lot of the Manchow soups I had in India, used water as a base instead of stock, and I know if those soups had vegetable broth to it, that Manchow soup would have been out of this world.
I was so happy to partner up with Maggi and use their newest product Maggi Marketplace Premium Vegetable Base. Aside from the flavor I was so impressed with how clean the ingredients are NO artificial flavors which is a huge plus for me because I love to make soups and want that a natural flavor to enhance my dishes. I love how you get 48 severing per bottle and all you have to do is add 3/4 tsp of Maggi Marketplace Premium Vegetable Base to 1 cup water! SO EASY and the flavor is just impeccable!!
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Veggie Manchow Soup
Ingredients
- 1 onion chopped
- ½ tbsp garlic and ginger freshly grated
- 1 serrano chili finely chopped
- ¼ cup green beans diced
- ¼ cup bell pepper diced
- ⅓ cup cabbage finely chopped
- 2 tbsp soy sauce
- 1 tbsp vingear
- 2 tbsp Maggi Marketplace Premium Vegetable Base + 2 cup water
- 1 tbsp Maggi chili sauce
- 2 tsp 2 tsp cornstarch with 2 tbsp water cornstarch slurry
- salt and pepper to taste
Addtional garnishes
- fried noodles or sev
- scallions
Instructions
- Heat oil in a pan. Add carrot, bell peppers & cabbage and sauté for a few minutes. Next add the onions, ginger, garlic and chillies.
- Add the all sauce’s along with the cornstarch slurry. Continue to cook and bring to a simmer.
- Now, Mix 2 tbsp of Maggi Marketplace Premium Vegetable Base into lukewarm water and stir until it’s dissolved. Add this into the soup and give everything one final stir. Bring to low boil and Serve hot. Garnish it with green onions and fried noodles.
Notes
- Adjust the chili sauce + ginger garlic to taste.
- Add any veggies you like, including frozen.
