Manchow Soup
A home-style recipe for Manchow Soup. Serves 4, ready in about 30 minutes.
Ingredients
- 2 tbsp oil
- 6 garlic cloves, finely chopped
- A small piece of ginger, finely chopped
- 1 cup cabbage (band gobi), finely chopped
- 1 carrot, peeled and finely chopped
- 5 cups water / 5 cups water with 1 vegetable stock cube
- 3 tbsp soy sauce
- 1 tbsp chilli sauce
- 1 tbsp vinegar
- 1 tsp black pepper
- ½ tsp sugar
- ½ tsp salt (less with a stock cube)
- 3 tbsp cornflour mixed with ½ cup water
- For the crispy noodles (optional): 50 g noodles, boiled, drained and dried, and oil for frying
Missing something?
- No cabbage? Use extra carrot or capsicum.
- No carrot? Use extra cabbage or capsicum.
- No soy sauce? Use a little vinegar with pepper and extra salt (taste will differ).
- No cornflour? Use rice flour or plain flour (slightly less crisp).
Method
- If making the crispy noodles, deep-fry the boiled noodles in hot oil in small handfuls for 1–2 minutes, until golden and crisp. Drain on paper.
- Heat the 2 tbsp oil and fry the garlic and ginger on medium heat for 1 minute, until fragrant but not brown.
- Add the cabbage and carrot and stir-fry on high heat for 2 minutes.
- Add the water, soy sauce, chilli sauce, vinegar, pepper, sugar and salt. Bring to a boil and simmer for 3–4 minutes.
- Stir the cornflour water and pour it in slowly, stirring, until the soup thickens and turns glossy.
- Taste for salt and pepper and serve hot, topped with the crispy noodles.
Tip: Chop the vegetables very finely so every spoonful has a bit of everything.