Manchow Soup
16 ingredients
14 steps
Ingredients
- 1 medium carrots chopped
- 1/4 small cabbage chopped
- 1/2 medium green bell peppers capsicum
- 1 each scallions, spring or green onions sliced
- 2 tablespoons vegetable oil
- 1/2 inch ginger
- 2 cloves garlic chopped, up to 3 clove
- 4 cups water or vegetable stock
- 2 each green chili peppers
- 1/2 tablespoon red chili sauce
- 2 tablespoons soy sauce, tamari
- 50 grams paneer or tofu
- 3 tablespoons cornstarch cornflour
- 1 x salt to taste
- 1 x black pepper to taste
- 1 cup noodles deep fried
Directions
-
1Slice spring onion.
-
2Heat oil in a non stick wok.
-
3Add spring onions to the oil in the wok along with ginger and garlic and toss.
-
4Add carrot, cabbage to the wok.
-
5Add 4 cups stock and green chillies to the wok.
-
6Add red chilli sauce and soy sauce and mix.
-
7Cut tofu into 1/2 inch cubes and add to the soup.
-
8Mix cornflour with 1/4 cup water and add to the soup and cook until it thickens.
-
9Add salt and black pepper and mix.
-
10Chop capsicum, reserve some for garnish and add the rest to the soup and mix well.
-
11Serve the soup hot garnished with crisp noodles.
-
12For Noodles
-
13First Boil the noodles with little bit oil and water.
-
14Drain from water properly and deep fry it.
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