Manchow Soup

Few days back while we were busy with yard work and planting new vegetable plants is raised beds, we thought of going to a restaurant for dinner. The menu looked pretty decent, and we thought we could order some delicious Indochinese food (you all know it's our favorite).

My husband loves soup, especially Manchow soup with crispy noodles. Not all restaurants serve this soup with crisp noodles, and we have to ask them to bring some. My husband feels Manchow soup is incomplete without these fried noodles :) So we ordered one by two (a bowl of soup to share). Oh Oh... we were not really happy. The soup tasted like an instant soup pouch using dehydrated powder and to add to it, it was under-cooked. For people like us, we enjoy fresh ingredients and fresh food, Packaged and dehydrated gravies, sauces, and soups do not make us happy. And that soup made me rethink: is it actually worth going to a restaurant? If we can prepare delicious food using fresh and good quality ingredients in the same amount of time, why should we go to a restaurant! Specially for indo-chinese food, it is not worth it.

So here is my soup... I love homemade fried noodles too to serve with Manchow soup. Again, not a big fan of store bought fried noodles (they seem stale and rancid). Manchow soup is very similar to Manchurian gravy, and is very easy to make. Simmering veggies with water is the key to make the soup flavorful. You could also use veggie broth or chicken broth of your choice. Freshly minced ginger and garlic will infuse fresh flavors to the soup. You got to try it!!

Ingredients:
For Crispy Noodles
1 packet Ching's Hakka noodles or any noodles of your choice
Oil for frying noodles

For Soup
2 tbsp. oil
1/4 cup finely chopped onions
1 tbsp. minced garlic
1 tbsp. minced ginger
1/4 cup finely chopped cabbage
1 tsp. salt
1 tbsp. chili garlic sauce (optional) or few chopped chilies (optional)
1 tsp. vinegar
2-3 tbsp. dark soy sauce
1+1/2 tbsp. corn starch dissolved in 1/4 cup water

Boil water, add noodles and cook till they are soft. Strain noodles and run them under cold water to stop the cooking process and making them mushy. Let them rest in the strainer for 5 minutes.
Heat oil. Divided noodles into 4 parts. Gently add one part into medium hot oil and fry till they turn golden brown and crisp. Remove on a paper towel. Store in airtight container if using it later or for a party.
Heat 2 tbsp. oil in a soup pot. Add chopped onions, minced garlic and ginger. Fry for 2-3 minutes. Add chopped cabbage and fry for a minute. Add chili garlic sauce and mix well.
Add 3+1/2 cups water into the sauteing veggies.
Add salt, soy sauce, vinegar. Mix well. Bring it to boil and simmer on low to medium heat for 15-20 minutes.
Dissolve corn starch in 1/4 cup water.
After 15 -20 miinutes, the soup should have reduced and the concoction should have formed delicious broth.
Add corn starch mixture to simmering soup while stirring well. The soup will become light in color. Simmer for another 5-7 minutes till the soup turns bright and dark, and cornstarch gets cooked well.
Serve in a bowl with freshly chopped onion greens (optional).
Serve fried noodles at the side and top immediately before serving.
Crisp noodles enhance the flavor of the soup.
Enjoy!

Boil water, add noodles and cook till they are soft. Strain noodles and run them under cold water to stop the cooking process and making them mushy. Let them rest in the strainer for 5 minutes.

Heat oil. Divided noodles into 4 parts. Gently add one part into medium hot oil and fry till they turn golden brown and crisp. Remove on a paper towel. Store in airtight container if using it later or for a party.

Heat 2 tbsp. oil in a soup pot. Add chopped onions, minced garlic and ginger. Fry for 2-3 minutes. Add chopped cabbage and fry for a minute. Add chili garlic sauce and mix well.

Add 3+1/2 cups water into the sauteing veggies.

Add salt, soy sauce, vinegar. Mix well. Bring it to boil and simmer on low to medium heat for 15-20 minutes.

Dissolve corn starch in 1/4 cup water.

After 15 -20 miinutes, the soup should have reduced and the concoction should have formed delicious broth. Add corn starch mixture to simmering soup while stirring well. The soup will become light in color. Simmer for another 5-7 minutes till the soup turns bright and dark, and cornstarch gets cooked well.

All the serving bowls in the pictures are made by me.

I took a clay/pottery class to learn making bowls on potter's wheel or making sushi plates with sheets of clay. It was a fun class indeed!

Soup and appetizers for dinner.