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Restaurants›The Masala Indian Kitchen and Bar›Manchow Soup Vegetarian Recipe

Manchow Soup Vegetarian Recipe

Name: The Masala Indian Kitchen and Bars Manchow Soup Vegetarian Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 6 cups vegetable broth (low-sodium); 1 cups water; 2 tbs soy sauce (light); 1 tbs dark vinegar (Chinkiang or black vinegar); 1 tsp white pepper; 0.5 tsp salt; 3 tbs cornstarch; 3 tbs cold water (for slurry); 1 cup carrot; 0.5 cup daikon or white radish; 1 cup green cabbage; 1 cup shiitake mushrooms (fresh) or button mushrooms; 4 stalks spring onions (scallions); 1 tbs fresh ginger; 3 cloves garlic; 2 tbs oil (neutral vegetable or canola) for stir-frying; 1 tbs cornstarch (for shallow dusting of vegetables); 2 tbs fried garlic or shallots (crispy); 2 tbs fresh cilantro (optional); 0 to taste white or black pepper (to taste); 2 wedges lime or lemon wedges; 1 tsp chili sauce or sambal (optional); 1 large egg (optional, to make egg drop); 1 tsp sesame oil

Inspired by The Masala Indian Kitchen and Bar

Time35m

Serves4

Garden roots woven into the same ancient Hakka recipe ginger and dark vinegar carrying the spirit of the Silk Road.

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Ingredients

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Soup Base

6 cups vegetable broth (low-sodium)

1 cups water

2 tbs soy sauce (light)

1 tbs dark vinegar (Chinkiang or black vinegar)

1 tsp White pepper

1/2 tsp Celtic sea salt

3 tbs Cornstarch

3 tbs cold water (for slurry)

Vegetables & Aromatics

1 cup Carrot

1/2 cup daikon or white radish

1 cup Green cabbage

1 cup shiitake mushrooms (fresh) or button mushrooms

4 stalks spring onions (scallions)

1 tbs fresh ginger

3 cloves Garlic

Crunch & Garnish

2 tbs oil (neutral vegetable or canola) for stir-frying

1 tbs cornstarch (for shallow dusting of vegetables)

2 tbs fried garlic or shallots (crispy)

2 tbs Fresh cilantro (optional)

0 to taste white or black pepper (to taste)

2 wedges lime or lemon wedges

1 tsp chili sauce or sambal (optional)

Finish & Thickening

1 large egg (optional, to make egg drop)

1 tsp Toasted sesame oil

Method

Soup Base

Prepare broth

In a large pot, bring 6 cups vegetable broth and 1 cup water to a gentle simmer over medium heat.

Add 2 tbs light soy sauce, 1 tbs dark vinegar, 1 tsp white pepper, and 1/2 tsp salt to the simmering broth. Stir and keep at a low simmer while you prepare the vegetables.

Make cornstarch slurry

In a small bowl whisk together 3 tbs cornstarch with 3 tbs cold water until smooth. Set aside for thickening the soup later.

Vegetables & Aromatics

Prep vegetables

Peel and julienne the carrot (about 1 cup). Peel and matchstick the daikon to about 1/2 cup. Thinly slice the mushrooms to yield 1 cup. Shred cabbage finely to 1 cup. Mince ginger (1 tbs) and garlic (3 cloves). Slice 2 spring onions thinly; reserve remaining 2 spring onions for garnish (cut into 1-2 inch batons for stir-fry).

Stir-fry vegetables

Heat 2 tbs neutral oil in a wide skillet or wok over medium-high heat. When hot, add the minced ginger and garlic and stir-fry for 20–30 seconds until aromatic (do not burn). Add the carrots, daikon and mushrooms and toss for 2–3 minutes until they begin to soften. Add the shredded cabbage and the 2 sliced spring onion batons and continue tossing 1–2 minutes until cabbage wilts slightly but remains bright.

Season the stir-fried vegetables with 1 tbs light soy sauce (taken from the measured soy sauce if you prefer), 1/4 tsp white pepper, and dust lightly with 1 tbs cornstarch. Toss to coat; the cornstarch will help the vegetables integrate into the soup and slightly thicken the broth when combined.

Transfer the stir-fried vegetables into the simmering broth. Stir to combine and simmer together for 3–4 minutes so flavors marry.

Finish & Thickening

Thicken soup

Stir the cornstarch slurry again (in case it settled) and slowly drizzle it into the simmering soup in a thin stream while stirring steadily. Continue to simmer and stir for 1–2 minutes until the broth slightly thickens to a velvety, soupy consistency typical of Manchow.

Optional egg drop

If using egg: beat 1 large egg lightly in a small bowl. With the soup at a gentle simmer, slowly pour the beaten egg in a thin stream while stirring the soup in a circular motion to create thin ribbons. Cook 30–45 seconds until set.

Turn off heat and stir in 1 tsp sesame oil for aroma. Taste and adjust salt, vinegar or soy if needed—Manchow soup should have a balanced savory, slightly tangy bite from the dark vinegar.

Crunch & Garnish

Prepare garnishes

Thinly slice the remaining 2 spring onions on the diagonal for garnish. Chop 2 tbs fresh cilantro if using. Have crispy fried garlic/shallots ready.

Ladle the hot soup into bowls. Top each bowl with a tablespoon of crispy fried garlic/shallots, scatter the sliced spring onions and cilantro, and add a small drizzle of chili sauce if you like heat. Serve with a wedge of lime or lemon on the side so diners can brighten the soup further.

Optionally pass extra white pepper and dark vinegar so guests can adjust spice and tang to taste.