Manchow Soup
Manchow Soup
Ingredients
- 1 tablespoon oil
- 3 garlic, minced
- 1/2 teaspoon ginger, grated
- 300 grams chicken, diced or shredded
- 1 cup carrots, chopped
- 1/2 cup bell pepper, chopped
- 1 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1 chicken cube
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon chili sauce
- 1 tablespoon vinegar
- 6 cups water
- 5 tablespoons cornflour
- 1 cup water, for slurry
- 2 eggs, beaten
- 2 tablespoons spring onions, chopped, for garnish
- 2 tablespoons coriander or parsley, chopped, for garnish
- as needed noodles, for crispy noodles
Instructions
- 1
Prepare Crispy Noodles: Boil the noodles according to the package instructions. Once boiled, drain them thoroughly. Then, fry the boiled noodles in hot oil for 8-10 minutes until they become golden brown and crispy. Set them aside on a paper towel-lined plate to drain excess oil.
⏱️ 15 min
- 2
Sauté Aromatics: Heat 1 tablespoon of oil in a large pot or wok over medium heat. Add the 3 minced garlic cloves and 1/2 teaspoon of grated ginger. Sauté until fragrant, which typically takes about 30 seconds to 1 minute.
⏱️ 2 min
- 3
Cook Chicken and Vegetables: Add 300 grams of diced or shredded chicken to the pot. Cook until the chicken is no longer pink and is lightly browned. Next, add 1 cup of chopped carrots and 1/2 cup of chopped bell pepper. Sauté the vegetables for a few minutes until they are slightly tender-crisp.
⏱️ 8 min
- 4
Season the Base: Season the mixture with 1 teaspoon black pepper, 1/2 teaspoon paprika, and 1/2 teaspoon salt. Stir well to combine the spices with the chicken and vegetables.
⏱️ 1 min
- 5
Add Liquids and Flavorings: Pour in 6 cups of water. Add the 1 chicken cube (it can be dissolved in some hot water beforehand or added directly to the pot to dissolve). Stir in 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 teaspoon chili sauce, and 1 tablespoon vinegar. Bring the soup to a boil, then reduce the heat to a simmer and let it cook for about 5-7 minutes to allow the flavors to meld.
⏱️ 10 min
- 6
Thicken the Soup: While the soup is simmering, prepare the cornflour slurry by mixing 1 cup of water with 5 tablespoons of cornflour in a separate bowl until no lumps remain. Slowly pour the cornflour slurry into the simmering soup in a thin stream while continuously stirring. Continue stirring until the soup thickens to your desired consistency.
⏱️ 3 min
- 7
Incorporate Eggs: Take the 2 beaten eggs and slowly drizzle them into the hot soup in a thin stream. Stir gently as you pour to create delicate egg ribbons throughout the soup.
⏱️ 1 min
- 8
Final Touches and Serving: Stir in 2 tablespoons of chopped spring onions and 2 tablespoons of chopped coriander or parsley. Taste and adjust seasoning if necessary. Serve the Manchow Soup hot in bowls.
⏱️ 2 min
- 9
Garnish: Just before serving, add crispy noodles on top of your soup and enjoy.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Manchow Soup
- 1 tablespoon oil
- 3 garlic, minced
- 1/2 teaspoon ginger, grated
- 300 grams chicken, diced or shredded
- 1 cup carrots, chopped
- 1/2 cup bell pepper, chopped
- 1 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1 chicken cube
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon chili sauce
- 1 tablespoon vinegar
- 6 cups water
- 5 tablespoons cornflour
- 1 cup water, for slurry
- 2 eggs, beaten
- 2 tablespoons spring onions, chopped, for garnish
- 2 tablespoons coriander or parsley, chopped, for garnish
- as needed noodles, for crispy noodles
Instructions
- 1
Prepare Crispy Noodles: Boil the noodles according to the package instructions. Once boiled, drain them thoroughly. Then, fry the boiled noodles in hot oil for 8-10 minutes until they become golden brown and crispy. Set them aside on a paper towel-lined plate to drain excess oil.
⏱️ 15 min - 2
Sauté Aromatics: Heat 1 tablespoon of oil in a large pot or wok over medium heat. Add the 3 minced garlic cloves and 1/2 teaspoon of grated ginger. Sauté until fragrant, which typically takes about 30 seconds to 1 minute.
⏱️ 2 min - 3
Cook Chicken and Vegetables: Add 300 grams of diced or shredded chicken to the pot. Cook until the chicken is no longer pink and is lightly browned. Next, add 1 cup of chopped carrots and 1/2 cup of chopped bell pepper. Sauté the vegetables for a few minutes until they are slightly tender-crisp.
⏱️ 8 min - 4
Season the Base: Season the mixture with 1 teaspoon black pepper, 1/2 teaspoon paprika, and 1/2 teaspoon salt. Stir well to combine the spices with the chicken and vegetables.
⏱️ 1 min - 5
Add Liquids and Flavorings: Pour in 6 cups of water. Add the 1 chicken cube (it can be dissolved in some hot water beforehand or added directly to the pot to dissolve). Stir in 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 teaspoon chili sauce, and 1 tablespoon vinegar. Bring the soup to a boil, then reduce the heat to a simmer and let it cook for about 5-7 minutes to allow the flavors to meld.
⏱️ 10 min - 6
Thicken the Soup: While the soup is simmering, prepare the cornflour slurry by mixing 1 cup of water with 5 tablespoons of cornflour in a separate bowl until no lumps remain. Slowly pour the cornflour slurry into the simmering soup in a thin stream while continuously stirring. Continue stirring until the soup thickens to your desired consistency.
⏱️ 3 min - 7
Incorporate Eggs: Take the 2 beaten eggs and slowly drizzle them into the hot soup in a thin stream. Stir gently as you pour to create delicate egg ribbons throughout the soup.
⏱️ 1 min - 8
Final Touches and Serving: Stir in 2 tablespoons of chopped spring onions and 2 tablespoons of chopped coriander or parsley. Taste and adjust seasoning if necessary. Serve the Manchow Soup hot in bowls.
⏱️ 2 min - 9
Garnish: Just before serving, add crispy noodles on top of your soup and enjoy.
⏱️ 1 min