Manchow Soup


  • 2 tablespoons Oil

  • 1 tablespoon chopped Garlic

  • 1 tablespoon chopped Ginger

  • 1-2 chopped Green Chilli

  • 1/2 cup white part of Spring Onions finely chopped

  • 1/4 cup finely chopped Onions

  • 1 Chicken Breast diced into half inch or smaller pieces

  • 1 cup Carrots finely chopped

  • 1 cup Green Beans finely chopped

  • 1/2 cup Cabbage chopped

  • 2 tablespoons dark Soy Sauce

  • 1 1/2 tablespoons Vinegar

  • 1 teaspoon Pepper Powder

  • 3 tablespoons Corn Flour

  • 1 teaspoon Salt

  • Crunchy Fried Noodles for topping

  • 1/2 cup green part of Spring Onions finely chopped

  • 2 tablespoons finely chopped Coriander


  • In a large dutch oven or soup pot heat oil and add ginger, garlic, white part of spring onions and onions. Saute for 2-3 minutes and add the chicken breast.

  • Chicken breast will cook fairly quickly. Saute it for a minute or so on high heat and add carrots, green beans and cabbage along with salt and 3 cups water. Bring this to a quick boil and then reduce the flame to a simmer.

  • In a bowl, whisk together soy sauce, vinegar, pepper, corn flour and 1/2 cup water till no lumps are visible. Add this to the pot and keep stirring till the soup thickens up. Add green chillies and simmer for 2 minutes. Mix in the green part of spring onions and chopped coriander. Turn off the flame.

  • Top individual servings with fried noodles and serve hot.