Why You’ll Love This Vegetarian Manchow Soup Recipe
When you plunge into this Vegetarian Manchow Soup recipe, you’ll quickly discover why it’s a favorite in my kitchen. The vibrant colors of the veggies and the delightful aroma that fills the air instantly lift my spirits.
I love how the combination of spices creates a warm, inviting flavor that dances on my taste buds. Plus, it’s a fantastic way to sneak in those nutritious veggies!
This soup’s versatility allows me to customize it based on what I’ve on hand, making it a go-to dish. Trust me, once you try it, you’ll keep coming back for more!
Ingredients of Vegetarian Manchow Soup
When it comes to whipping up a bowl of comforting Vegetarian Manchow Soup, the first step is gathering all your ingredients. This soup isn’t just a feast for the eyes with its colorful veggies, but it’s also a delightful mix of flavors. You might find yourself sneaking in a few extra veggies or tweaking the spices to suit your taste—such is the beauty of this dish.
So, let’s get down to the nitty-gritty of what you’ll need to create this delicious soup.
Here’s what you’ll need for the Vegetarian Manchow Soup:
- 2 tablespoons French beans (finely chopped)
- 2 tablespoons carrots (finely chopped)
- 2 tablespoons onions (finely chopped)
- 2 tablespoons baby corn (finely chopped)
- 2 tablespoons cabbage (finely chopped)
- 2 tablespoons red capsicums (finely chopped)
- 2 sprigs spring onions (for garnishing)
- 3 teaspoons cornflour
- 1/2 cup water (for the cornflour mixture)
- Salt (to taste)
- 1 teaspoon vinegar
- 1/2 teaspoon white pepper
- 1/8 teaspoon ajinomoto (optional)
- 1/2 teaspoon soy sauce
- 2 tablespoons tomato sauce
- 1 pinch orange red food coloring (optional)
- 1/2 teaspoon oil
- 2 cups water (for the soup)
- 20-25 dried red chilies (for CCC paste)
- 1 head garlic (for CCC paste)
- 1 small onion (for CCC paste)
- Tamarind pulp (from 1 small tamarind, for CCC paste)
Now, when it comes to the ingredients, you might want to get a bit creative. Don’t have baby corn? No problem! Toss in some bell peppers or zucchini instead.
If you’re not a fan of spicy food, you can adjust the number of dried red chilies in the CCC paste or even skip them altogether. Just remember, the essence of this soup lies in its vibrant mix of flavors, so don’t be afraid to experiment with what you have on hand.
Oh, and if you’re anything like me, you might end up with a bit of a mess on the counter, but hey, that’s part of the cooking adventure, right? So gather your goodies and get ready to make some magic in the kitchen!
How to Make Vegetarian Manchow Soup
Making Vegetarian Manchow Soup is a delightful experience—there’s something about the sizzling veggies and aromatic spices that just lifts your spirits. So, let’s get started, shall we?
First off, grab your 2 tablespoons of oil and heat it in a wok or a large pan over medium heat. Once that oil is shimmering and ready, toss in your finely chopped vegetables: 2 tablespoons each of French beans, carrots, onions, baby corn, cabbage, and red capsicums. Give them a good stir and sauté for about a minute or two. You want them to be vibrant and slightly tender, not mushy—nobody wants a soggy soup, right?
While those colorful veggies are getting their moment in the pan, let’s whip up our CCC paste. Soak 20-25 dried red chilies in some hot boiled water for about 10 minutes. Then, drain them and blend them with a head of garlic, a small onion, and a marble-sized piece of tamarind to create a fine paste. This is where the magic happens—it really brings the soup to life.
Now, back to our sautéed veggies. Add in that delightful CCC paste and cook for just another minute until the aroma wafts through your kitchen, making you wonder why you don’t make soup more often.
Next, it’s time to bring the soup together. Pour in 2 cups of water and bring it to a boil. Now, while you’re waiting for that to happen, in a separate bowl, mix 3 teaspoons of cornflour with 1/2 cup of water, 1 teaspoon of vinegar, 1/2 teaspoon of soy sauce, and the rest of your seasonings: salt, 1/2 teaspoon of white pepper, and a pinch of orange red food coloring if you’re feeling fancy.
Once the soup is bubbling away, slowly add your cornflour mixture, stirring continuously until it thickens. This is where you can stand back and admire your work—thick, hearty soup just waiting to be enjoyed.
Finally, garnish with those fresh spring onions you reserved, and there you have it—a steaming bowl of Vegetarian Manchow Soup ready to warm your heart. What a journey!
Vegetarian Manchow Soup Substitutions & Variations
If you’re looking to customize your Vegetarian Manchow Soup, there are plenty of substitutions and variations to suit your taste.
For the veggies, feel free to swap in mushrooms or zucchini instead of the traditional ingredients. You can also use vegetable broth for a richer flavor.
If you want a spicier kick, add more dried red chilies or a splash of chili sauce.
To make it gluten-free, substitute soy sauce with tamari.
For a creamier texture, consider adding coconut milk.
Experimenting with these options will help you create a unique version that’s perfect for your palate!
Additional Tips & Notes
To elevate your Vegetarian Manchow Soup, consider these additional tips that can enhance both flavor and presentation.
First, I love adding a splash of sesame oil for a nutty aroma. You can also toss in some fresh herbs like cilantro or basil for a burst of freshness.
If you prefer a spicier kick, try adding sliced green chilies. For texture, top your soup with crispy fried noodles or toasted sesame seeds.
Finally, serve it in vibrant bowls to make the dish visually appealing.
Trust me, these simple tweaks will take your soup to the next level! Enjoy!