Manchow Soup

By Author: curry mommy
Total Articles: 5
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Course: Appetizer
Cuisine: Chinese, Indian
Ingredients
oil
1 tbsp grated ginger
1 tbsp grated garlic
1 cup finely chopped broccoli, cabbage, and baby corn
1/2 tsp diced garlic (optional)
1/2 tsp diced ginger (optional)
4 cups vegetable stock
1/2 tsp black pepper
1/2 tsp white pepper powder
1 tbsp soy sauce
1 tsp chili sauce (optional)
salt (add after tasting)
2 tbsp corn starch dissolved in 2 tbsp of water
GARNISHMENTS
chopped green onions
fried rice noodles
finely shredded cabbage
Instructions
Heat oil in a sauce pan and saute the grated ginger and garlic for about 20-30 seconds.

Add the chopped vegetables and cook until translucent. Once the vegetables have cooked, add the diced garlic and ginger (both optional). Cook for about 1 minute.

Add vegetable stock, soy sauce, chili sauce (optional), white pepper powder, and black pepper. Cook until it reaches a simmer and let it cook for about 2-3 minutes.

Slowly pour the corn starch mixture into the pot and stir. Continue to cook for a few minutes.

Garnish with green onions. Serve with finely shredded cabbage and fried rice noodles.
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