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Manchow Soup in a white soup bowl

Manchow Soup with Air Fried Noodles

Berry Berry Life
Manchow Soup is a beloved Indo-Chinese dish known for its bold flavors and satisfying texture. This spicy, tangy soup is packed with a mix of vegetables and topped with crispy air-fried noodles, making it a perfect comfort food. Whether you’re looking to warm up on a chilly day or craving something flavorful and light, this soup delivers on all fronts.
5 from 5 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Asian, Indian
Servings 8
Calories 200 kcal

Ingredients
  

Air Fried Noodles

Manchow Soup:

  • 8 Cups Vegetable Broth
  • 2 Tbsp Cooking Oil
  • 2 Tbsp Garlic minced
  • 2 Tbsp Ginger grated
  • 2 Green Chilies chopped
  • 1 Cup Shiitake Mushrooms minced
  • 1 Cup Green Cabbage finely diced
  • 1 Cup Green Bell Pepper finely diced
  • ½ Cup Carrots finely diced
  • ½ Cup Green Beans finely diced
  • ½ Cup Shallots finely diced
  • 3 Scallions whites and green portion
  • ½ Cup Cilantro roughly chopped
  • 3 Tbsp Soy Sauce
  • 1 Tbsp Dark Soy Sauce
  • 1 Tbsp Red Chili Sauce
  • ½ Cup Corn Starch Slurry 4 tbsp Corn Starch + 4 Tbsp Water

Equipment

Instructions
 

Air Fried Noodles:

  • Cook the Noodles to package instructions.
  • Strain and rinse under cold water, and allow it to dry.
  • Transfer the noodles to a foil lined air fryer tray, and spray with cooking oil or cooking spray. Gently toss to coat all the noodles with oil.
  • Place the tray with noodles in air fryer, and air fry at 375-400 until lightly golden and crispy.
  • Remove from air fryer and set aside to cool.

Manchow Soup:

  • In a large pot over medium heat, add 2 tbsp cooking oil along with ginger, garlic, and green chilies. Sauté for 30-60 seconds until fragrant.
  • Add the diced Shiitake mushrooms, and sauté to sweat out the moisture and tender, 2-3 minutes.
  • Add the shallots and sauté until slightly softened, 30-45 seconds.
  • Add the carrots, green beans, green bell pepper, and whites of the scallions, and sauté for 30 seconds.
  • Add the green cabbage, ground black pepper, red chili sauce, light soy sauce, and dark soy sauce and stir to combine for 30 seconds.
  • Add the vegetable broth and bring to a boil.
  • Once boiling, add the corn starch slurry and stir quickly to prevent lumps. Allow the soup to thicken.
  • Once thickened, turn off heat and add fresh cilantro.
  • Serve in a bowl, and top it with crunchy air fried noodles, fresh cilantro and green onions.

Notes

  • Storage: Store the soup and noodles separately to maintain the crunch. The soup can be refrigerated for up to 3 days.
  • Make-Ahead: Prepare the soup in advance, and air fry the noodles just before serving for maximum crispiness.
  • Serving Suggestions: Pair with spring rolls or steamed dumplings for a complete Indo-Chinese meal.

Video

Nutrition

Serving: 1ServingCalories: 200kcal
Keyword Hakka, Indo Chinese, Soup, Vegetables
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