Manchow soup

Name: Manchow soup
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 tbsp. oil; 1/2 cup chicken, boneless, finely chopped; 1/2 cup cabbage, finely chopped; 1/4 cup carrot, chopped; 1/4 cup onion, finely diced; 1 1/2 tbsp. garlic, chopped; 1 tbsp. ginger, chopped; 1 tbsp. soy sauce; 1 tbsp. Worcestershire sauce; 1 tbsp. oyster sauce; 1 tbsp. chilli sauce; 1 tbsp. vinegar; To taste, pepper powder; To taste, salt; 4 cups water; 2 tbsp. corn starch/flour +1/4 cup water, mixed; 1 packet noodles, boiled, drained and dried

Sarvat Hanif @sarvathanif

Canada

Manchow soup is a one-pot soup with a variety of textures, including crispy noodles, crunchy veggies, and soft chicken pieces. With all the vibrant vegetables, it looks really delicious. Manchow soup's distinct taste profile of smoky, spicy, and savoury umami flavours is a result of combining spices and ingredients with Chinese cooking techniques (such as stir-frying on high heat).
Perhaps one of the most popular appetizer recipes, it can be served as a light lunch or supper but is usually served right before the main.
The recipe for Manchow soup is quite adaptable and may be customized to suit your tastes.

Sarvat Hanif @sarvathanif

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Ingredients

30 minutes

2 servings

2 tbsp.oil
1/2 cupchicken, boneless, finely chopped
1/2 cupcabbage, finely chopped
1/4 cupcarrot, chopped
1/4 cuponion, finely diced
1 1/2 tbsp.garlic, chopped
1 tbsp.ginger, chopped
1 tbsp.soy sauce
1 tbsp.Worcestershire sauce
1 tbsp.oyster sauce
1 tbsp.chilli sauce
1 tbsp.vinegar
To taste, pepper powder
To taste, salt
4 cupswater
2 tbsp.corn starch/flour +1/4 cup water, mixed
1 packetnoodles, boiled, drained and dried

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Steps

30 minutes

1

Heat oil in a stock pot and add garlic and ginger and sauté for 30 seconds.
2

Add chicken and stir fry on high heat until white.
3

Add the vegetables and toss on high flame. Keep the vegetables slightly crunchy.
4

Add the sauce and vinegar and mix well.
5

Add water and bring to a boil.
6

Season with salt and pepper powder.
7

Lower flame and add the corn starch slurry, stirring continuously until the soup becomes glossy and thick.
8

Fry small portions of the noodles until golden, crispy. Drain on kitchen paper.
9

Serve the soup with fried noodles on top.