Description
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.
Ingredients
Scale
- 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
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Heat oil in a pan. Add carrot, bell peppers & cabbage and sauté for a few minutes. Next add the onions, ginger, garlic and chillies.
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Add the all sauce’s along with the cornstarch slurry. Continue to cook and bring to a simmer.
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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.
- Prep Time: 10
- Cook Time: 20
- Category: Appetizer
- Cuisine: Chinese, Indian
Keywords: indo chinese spring rolls, manchow soup, soup
