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Vegetable Manchow Soup -
A delicious and wholesome soup

Preparation Time : 30 minutes
Cooking Time : 30 minutes
Servings : 4
       Ingredients How to?

  • 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

  1. Soak the Chinese mushrooms in hot water for fifteen minutes. Drain, wash thoroughly and finely chop.
  2. 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.
  3. 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.
  4.  Mix the corn flour in half cup of water and set aside.
  5. Heat two-tablespoons oil in a wok or a pan, add the ginger, garlic and green chilies and stir-fry for half a minute.
  6. 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 to mix.
  7. 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.
  8. Stir in vinegar and serve piping hot, garnished with the crisply fried noodles and spring onion greens.
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