Manchow Noodle Soup
by Tarla Dalal

An all-time favourite, this soup is an ideal starter for any meal. The sharp flavours of ginger and garlic merge beautifully with the fresh flavour of herbs like coriander and mint, in this soya sauce based soup.

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Manchow Noodle Soup recipe - How to make Manchow Noodle Soup

1 tbsp oil
2 tsp finely chopped garlic (lehsun)
2 tsp chopped ginger (adrak)
2 tbsp finely chopped tomatoes
2 tbsp finely chopped cauliflower
2 tbsp finely chopped carrots
2 tbsp finely chopped cabbage
3 cups vegetable stock
1/2 cup boiled noodles , cut into 1" pieces
1 tbsp finely chopped mint leaves (phudina)
1 tbsp chopped coriander (dhania)
3 tsp soy sauce
salt and to taste
2 tsp cornflour mixed in 1/2 cup water

For The Garnish
chilli oil and chopped coriander
crispy fried noodles

Method

Heat the oil in a wok over a high flame. Add the garlic, ginger, tomatoes, cauliflower, carrot, cabbage and stir-fry for 2 to 3 minutes over a high flame.
Add the vegetable stock, noodles, mint leaves, coriander, soya sauce and salt and pepper and bring to a boil.
Add the cornflour mixture to the soup and simmer for 1 minute.
Garnished with chilli oil, coriander and fried noodles.
Serve hot.