In the previous article, I have given the tomato soup in the bread bowl. Now, I’m back with the Manchow soup with a bread bowl. Generally to have a spicy soup we prefer Manchow as the best option in the restaurants. The combination of spicy and bread will find a yummy flavor.


  • Cabbage chopped 1/4 small
  • Carrot chopped 1 medium
  • Button mushrooms 2-3
  • Chinese black mushrooms soaked 2-3
  • Green capsicum 1/2 medium
  • Spring onion 1
  • Oil 2 tablespoons
  • Ginger 1/2 inch piece
  • Garlic chopped 2-3 cloves
  • Bamboo shoots 2 inches
  • Vegetable stock 4 cups
  • Green chilies 2
  • Red chili sauce 1/2 tablespoon
  • Soy sauce 2 tablespoons
  • Tofu 50 grams
  • Cornflour/ cornstarch 3 tablespoons
  • Salt to taste
  • Noodles deep fried 1 cup
  • One bread blow

Preparation for the manchow soup

  1. Slice spring onion. Heat oil in a non-stick wok. Slice button mushrooms. Add spring onions to the oil in the wok along with ginger and garlic and toss.
  2. Add carrot, cabbage, and mushrooms. Chop Chinese mushrooms roughly and add to the wok.
  3. Chop bamboo shoot into small pieces. Add 4 cups stock and green chilies to the wok. Add red chili sauce and soy sauce and mix.
  4. Cut tofu into ½ inch cubes and add to the soup. Mix cornflour with ¼ cup water and add to the soup and cook till it thickens.
  5. Add salt and mix. Chop capsicum, reserve some for garnish and add the rest to the soup and mix well.
  6. Serve the soup hot garnished with crispy noodles and capsicum in a bread blow.


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