Manchow Soup



2 tbsp oil
3 spring onions, sliced 
2 green chillies, sliced 
½ cup finely chopped cabbage 
½ cup finely chopped carrots 
¼ cup finely chopped green pepper 
¼ cup finely chopped red pepper 
1 tsp Supreme Garlic Paste
½ tsp Supreme Coarse Black Pepper
5 cups of vegetable stock 
1 tbsp soy sauce 
2 tbsp vinegar 
1 tbsp red chilli sauce
Salt to taste 
100g egg noodles, boiled and deep fried 
¼ cup water 
3 tbsp cornflour (cornstarch)


Heat oil in a deep pot over medium-high heat. Add garlic paste and coarse black pepper and sauté for 1 minute. Add chopped cabbage, sliced whites of the spring onions, chopped green chillies, chopped carrots, chopped green peppers and chopped red peppers. Stir occasionally and sauté for 4-5 minutes. Pour in vegetable stock and bring to a boil. Add soy sauce, vinegar and red chilli sauce. Stir well and add salt if needed. In a bowl make a slurry by mixing together ¼ cup water and 3 tbsp cornflour. Keep heat at medium-high, add cornflour slurry and stir constantly until the soup thickens slightly.
Remove from heat, garnish with fried noodles, greens of the spring onions and serve immediately.

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