Manchow Soup

Ingredients

• ·2 tbsp neutral oil
• ·4 cloves garlic, minced
• ·1 tbsp fresh ginger, minced
• ·2 green chilies, finely chopped
• ·3 scallions, chopped (whites and greens separated)
• ·1 cup mushrooms, finely chopped
• ·½ cup carrots, finely chopped
• ·½ cup green beans, finely chopped
• ·½ cup cabbage, finely chopped
• ·2 tbsp soy sauce
• ·1 tbsp rice vinegar
• ·1 tsp sugar
• ·½ tsp white pepper
• ·½ tsp salt, or to taste
• ·6 cups vegetable broth
• ·2 tbsp cornstarch mixed with 3 tbsp cold water
• ·1 cup crispy fried noodles (chow mein noodles), for topping
• ·Chili oil, optional, for serving

Instructions

1. 1

   Heat the oil in a large pot over medium-high heat. Add the garlic, ginger, green chilies, and white parts of the scallions. Cook for 1 minute, until fragrant.

2. 2

   Add the mushrooms, carrots, green beans, and cabbage. Sauté for 4–5 minutes, until the vegetables begin to soften.

3. 3

   Stir in the soy sauce, rice vinegar, sugar, white pepper, and salt.

4. 4

   Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 10 minutes.

5. 5

   Give the cornstarch slurry a quick stir, then pour it into the soup while whisking. Simmer for 2–3 more minutes, until the soup thickens slightly.

6. 6

   Taste and adjust salt or vinegar as needed.

7. 7

   Ladle into bowls, top generously with crispy fried noodles and the green parts of the scallions. Drizzle with chili oil if you like heat.