Veg Manchow Recipe

Wash and finely dice or grate the carrot. Thinly slice the cabbage. Chop the green beans and cauliflower into small, bite-sized pieces. Separate and thinly slice the white and green parts of the spring onions. Mince garlic and ginger. Measure out stock, soy sauces, and other seasonings.

Heat aromatics

In a large pot or Dutch oven, heat 2 tbs vegetable oil over medium-high heat until shimmering.

Add the sliced white parts of the spring onion, minced garlic and ginger. Sauté for 30–45 seconds until fragrant, stirring constantly to avoid burning.

Add the carrot, green beans and cauliflower. Stir-fry for 2–3 minutes until they begin to soften but still have some bite.

Add the sliced cabbage and continue to stir for another 1–2 minutes until it wilts slightly.

Pour in 8 cups vegetable stock or water and bring to a boil over high heat. Skim any foam if necessary.

Once boiling, reduce heat to a simmer. Add 2 tbs light soy sauce, 1 tsp dark soy sauce (if using), 1 tsp vinegar, 1 tsp salt, and 1 tsp white pepper. Stir and simmer for 6–8 minutes until vegetables are tender but not mushy.

Taste and adjust seasoning with more soy or salt as needed. The soup should be savory with a mild soy tang.

Prepare a cornstarch slurry by whisking 3 tbs cornstarch into 6 tbs cold water until smooth and lump-free.

Bring the soup to a gentle simmer. Stir the soup in a steady circular motion and slowly drizzle in the cornstarch slurry while stirring to avoid lumps. Continue simmering for 1–2 minutes until the broth slightly thickens to a silky, lightly viscous consistency (not as thick as gravy).

Stir in 2 tbs soy sauce if additional depth is desired and 1 tsp chili oil or crushed red pepper for heat, if using.

Turn off the heat and stir in the green parts of the spring onions and chopped cilantro (if using).

Ladle hot Manchow soup into bowls. Top each bowl with a handful of crispy fried noodles or chow mein noodles for crunch. Drizzle a few drops of sesame oil or extra chili oil if desired. Serve immediately.