Ingredients (Base):

• Oyster mushrooms – 200g (Dhingri / Mushroom), finely chopped

• Onion – 1 small (Pyaz), chopped

• Garlic – 5–6 cloves (Lahsun), finely chopped

• Ginger – 1 inch (Adrak), finely chopped

• Green chili – 1 (Hari Mirch), chopped (optional)

• Carrot – 1 small (Gajar), finely chopped

• Capsicum – ½ (Shimla Mirch), chopped

• Cabbage – ½ cup, shredded (optional)

• Soy sauce – 1 tbsp

• Vinegar – 1 tsp (Sirka)

• Green chili sauce – 1 tsp (optional, for spice)

• Black pepper powder – ½ tsp (Kali Mirch)

• Corn flour – 2 tbsp, mixed with ¼ cup water (slurry for thickening)

• Vegetable/chicken stock – 4 cups (or plain water with stock cube)

• Salt – to taste (Namak)

• Oil – 2 tbsp (Tel)

• Fresh coriander leaves – 2 tbsp (Dhania Patta), chopped

Optional Non-Veg Add-ons:

• Chicken breast – 100g, boiled & shredded or

• Egg – 1, beaten (to drizzle in at the end)

Vegan Adjustments:

• Use vegetable stock only

• Replace soy sauce with tamari (if avoiding regular soy)

• No egg/chicken

For Garnish (classic Manchow style):

• Fried noodles (store-bought or homemade)

Method:

1. Prep veggies & mushrooms

   • Finely chop all vegetables and mushrooms so they cook quickly.

2. Cook base

   • Heat oil in a wok/pan.

   • Add garlic, ginger, and green chili → sauté till fragrant.

   • Add onions, carrots, capsicum, cabbage → stir fry on high flame for 2–3 mins.

   • Add mushrooms → stir fry till they shrink slightly.

3. Add flavorings

   • Add soy sauce, vinegar, green chili sauce, salt, and black pepper. Mix well.

4. Simmer soup

   • Pour in vegetable/chicken stock. Bring to a boil.

   • Add cornflour slurry slowly, stirring, until soup thickens.

5. Optional non-veg step

   • Add shredded chicken and simmer for 2–3 mins.

   • OR slowly drizzle beaten egg into the hot soup, stirring to create egg ribbons.

6. Finish

   • Adjust seasoning.

   • Garnish with fresh coriander leaves.

7. Serve

   • Pour hot soup into bowls.

Top with crispy fried noodles for the authentic manchow crunch.

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