Veg Manchow Soup

By Ranveer Brar · 90 min

Ingredients

Instructions

1. Make the vegetable stock: sauté the mushrooms, baby corn and carrot in oil for 1 minute. Add the coriander stems, peppercorns, bay leaves, water and cabbage stem, and simmer on low for 15 to 20 minutes. Strain and set aside.
2. Make the manchurian balls: mix the ginger, green chillies, cabbage, black pepper powder, flour, dark soy sauce, ginger garlic paste, salt, baking soda, water and vinegar. Fry lemon-sized balls in hot oil until golden, then drain on an absorbent sheet.
3. Fry the boiled noodles in hot oil until golden, then drain on an absorbent sheet.
4. Make the sauce: mix the dark soy sauce, green chilli sauce, red chilli sauce, vinegar, black pepper powder, crushed peppercorns and tomato ketchup.
5. Heat oil in a wok over high heat. Sauté the ginger, green chillies, onion and salt for a while. Add the mushrooms, cabbage, carrots, french beans and coriander stems and cook on high for 2 to 3 minutes.
6. Stir in the sauce mixture, then add the stock and salt and simmer for 5 to 6 minutes.
7. Add the cornstarch slurry and the manchurian balls and bring to a quick boil. Finish with spring onion and coriander leaves.
8. Serve hot in bowls, topped with fried noodles, manchurian balls, spring onion and chilli oil.

Summarized from Ranveer Brar's video. Watch it for the details.

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