SOYA MANCHOW NOODLES SOUP

Manchow soup is an easy preparation of hot and spicy taste. It is said that the Manchow soup originated in Meghalaya.

It's a dark brown chunky soup with the goodness of wholesome vegetables and chicken pieces, that is thickened with corn flour and flavored with generous doses of soy sauce, salt, garlic and peppers. Served with crispy fried noodles.  

I have modified the Man-chow soup and recreated my own twist of adding Soya nuggets and tomatoes.  For me this delicious soup is good for cold and cough as the spices just opens up my throat, ears and the steam from the soup just ease my running nose.  Aaahhh...what a relief.  The flavors of the soup is yummy and is entirely healthy and the crunchy noodles just goes perfect with the soup.

When it comes to delicious and awesome Noodles soup, nothing can beat flavours of Manchow Instant Noodles soup.

Ingredients:

• 4 cups Vegetable stock
• 2 cups boiled Soya Nuggets 
• 1 tablespoon Garlic, finely chopped 
• 1 tablespoon Ginger, finely chopped 
• 1 tsp Green chilies, finely chopped
• 2 tablespoon Cabbage, finely chopped
• 2 tablespoon Cauliflower, finely chopped
• 2 tablespoon Capsicum, finely chopped
• 2 tablespoon Carrots, finely chopped
• 2 tablespoon Tomatoes, finely chopped
• 1 tablespoon Mint leaves, finely chopped
• 1/2 tablespoon Coriander, finely chopped
• 2 tablespoon Corn flour 
• 1 tablespoon Soy Sauce
• 2 tablespoon Tomato ketchup sauce
• 1/4 tsp Black Peppercorn powder
• 2 tablespoon Oil
• Salt to taste

Procedure:                 

Boil the noodles, drain it and keep aside for drying. 

In the leftover water of noodles, boil the soya nuggets with some salt. Once done, drain the nuggets and keep aside.

Once the noodles are dried, fry shallow fry them until golden crispy.

In a wok, heat some oil, add the garlic, ginger and green chilies and saute on high flame for few seconds.  

Add the carrots, cauliflower, cabbage, capsicum and saute on a high flame for 1 to 2 minutes.  

Add the tomatoes, mint leaves and coriander, mix well and saute on a high flame for another minute.  Avoid adding any salt at this moment, as we will be adding the sauces. 

Now add the boiled soya nuggets and vegetable stock, stir and allow it to boil, while stirring occasionally.

Add soya and tomato sauce and finally add the salt and mix well.   Allow it to cook on a high flame for another 2 to 3 minutes.

Dissolve cornflour in ½ cup of water and create a lump free slurry.  Reduce the flame and pour the cornflour slurry into the wok while stirring continuously to avoid any lumps. 

Season the soup with freshly ground pepper and check for the seasoning, adjust it according to your taste buds.

Serve immediately with fried noodles.

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