Vegetable Manchow Soup -
A delicious and wholesome soup
Preparation Time : 30 minutes Cooking Time : 30 minutes Servings : 4
Dried Chinese mushrooms - 2-3
Mushrooms, finely chopped - 2-3
Cabbage, finely chopped - 1/4 small
Bamboo shoots - 2 slices
Bean curd (tofu), finely chopped - 50 grams
Green capsicum, finely chopped - 1 medium
Carrot, finely chopped - 1 medium
Spring onions with greens - 1
Noodles - 1 cup
Oil - 2 tablespoons + to deep fry
Corn flour/ corn starch - 3 tablespoons
Ginger, finely chopped - 1/2 inch piece
Garlic, finely chopped - 2-3 cloves
Green chillies, chopped - 2
Red chilli sauce - 1/2 tablespoon
Soy sauce - 2 tablespoons
White pepper powder - 1/2 teaspoon
Salt to taste
Vegetable stock - 4-5 cups
Vinegar - 1 tablespoon
Soak the Chinese mushrooms in hot water for fifteen
minutes. Drain, wash thoroughly and finely chop.
Boil the bamboo shoot slices in little water for
three to four minutes. Drain completely, cool and chop
finely. Finely chop the spring onion and the greens.
Reserve some greens for garnish.
Blanch the noodles in hot water, remove and drain
well. Heat sufficient oil in a wok and deep-fry the
boiled noodles for two to three minutes or until light
brown and crisp. Drain on absorbent paper.
Mix the corn flour in half cup of water and
Heat two-tablespoons oil in a wok or a pan, add the
ginger, garlic and green chilies and stir-fry for half
Add the spring onion and stir-fry for a couple of
minutes. Add the mushrooms, cabbage, bamboo shoots,
tofu, capsicum and carrot and cook on medium heat,
stirring continuously for two minutes. Add the chilli
sauce, soy sauce, pepper powder and salt and stir well
Stir in the vegetable stock and bring to a boil.
Reduce heat and simmer for two to three minutes. Stir
in the corn flour mixture and cook for two minutes or
until the soup thickens, stirring continuously.
Stir in vinegar and serve piping hot, garnished
with the crisply fried noodles and spring onion greens.