Authentic Vegetable Manchow SoupVeg

1

Heat 6 cups of water in a kadhai or pot.

2

Add the chopped cabbage, carrots, celery, spring onions, and cauliflower florets.

3

Boil on a medium flame for 15 to 20 minutes

4

Allow the vegetables to settle at the bottom, then carefully strain the liquid to collect the stock. Discard the boiled vegetables and keep the stock aside.

5

Heat oil in a wok or kadhai on a high flame until it begins to smoke.

6

Add the finely chopped garlic, ginger, and green chillies. Sauté on high flame for a few seconds.

7

Add the cabbage, cauliflower, capsicum, and carrots. Sauté on a high flame for 1 to 2 minutes until they are crispy.

8

Add the tomatoes, mint leaves, and coriander. Mix well and sauté for another minute.

9

Pour in the prepared vegetable stock. Mix well and cook on a high flame for 2 to 3 minutes, stirring occasionally.

10

Add salt and soy sauce, then cook for another 2 minutes on high flame, stirring occasionally.

11

Gradually add the cornflour-water mixture while stirring continuously to ensure no lumps form. Continue cooking on a high flame for 2 to 3 minutes until the soup thickens to your desired consistency.

12

Stir in the black pepper powder and mix well.

13

Serve immediately while hot, topped with crispy fried noodles.