How to make Vegetable Manchow Soup KhaanaKhazana -

A fabulous Chinese soup that is easy to make and quite filling.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Vegetable Stock (वेजिटेबल स्टॉक), Dark Soy Sauce (डार्क सोय सॉस)

Cuisine : Chinese

Course : Soups


For more recipes related to Vegetable Manchow Soup KhaanaKhazana checkout Vegetable Manchow Soup Best of Chinese Cooking. You can also find more Soups recipes like Cauliflower Soup Default Broccoli And Toasted Pinenut Shorba Rajma soup

Vegetable Manchow Soup KhaanaKhazana

Vegetable Manchow Soup KhaanaKhazana Recipe Card


Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Vegetable Manchow Soup KhaanaKhazana Recipe

  • Vegetable Stock finely chopped 1 medium

  • Dark Soy Sauce finely chopped 1/4 small

  • Green capsicum seeded and chopped 1 medium

  • Tofu finely chopped 500 grams

  • Mushroom finely chopped 3-4

  • Oil 2 tablespoons

  • Noodles boiled 1 cup

  • Spring onions finely chopped 2

  • Garlic finely chopped 10-12 cloves

  • Ginger finely chopped 1/2 inch piece

  • Green chillies finely chopped 2

  • Vegetable stock 4-5 cups

  • Salt to taste

  • White pepper powder 1/2 teaspoon

  • Red chilli sauce 1/2 teaspoon

  • Dark soy sauce 2 tablespoons

  • Cornflour/ corn starch 3 tablespoons

  • Vinegar 1 tablespoon

  • Spring onion greens chopped 1 stalks


Step 1

Finely chop all the vegetables and keep aside Heat sufficient oil in a wok and deep fry the boiled noodles till golden and crisp.

Step 2

Heat two tablespoons of oil in a deep pan.

Step 3

Add spring onions, garlic, ginger and green chillies.

Step 4

Sauté for a minute and add carrot, cabbage, green capsicum, tofu, mushrooms and vegetable stock or water.

Step 5

Stir and add salt and let the soup come to a boil.

Step 6

Add white pepper powder, red chilli sauce, dark soya sauce and simmer the soup for two to three minutes.

Step 7

Blend cornflour in a little stock and add to the soup, stirring continuously. Cook till the soup thickens.

Step 8

Add vinegar and spring onion greens. Serve hot garnished with crushed fried noodles.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.