Tomato Manchow Soup
Tomato Manchow Soup is a popular chinese fusion dish that combines the rich, tangy flavor of tomatoes with the bold spices of tomato manchow soup. This hot and sour soup is perfect for chilly evenings or as a starter to an elaborate meal. Let us guide you through the steps to make the perfect bowl of tomato manchow soup that is not only delicious but also packed with nutritious ingredients.
Tomato Manchow Soup is a flavorful and versatile dish that combines the tanginess of tomatoes with the spicy, umami-rich profile of traditional manchow soup. its origins in chinese cuisine and its adaptability in terms of ingredients make it a beloved choice for many.
- 200 grams Dried pasta
- 2 tablespoons Cornflour (cornstarch)
- Vegetable oil for frying
- 3 Tomatoes halved
- 1 Carrot roughly chopped
- 1/2 Onion roughly chopped
- Small handful Coriander stalks
- 2 Cloves garlic roughly chopped
- 1 teaspoon Salt
- 5 cup Water
- 1 tablespoons Olive oil
- 1 teaspoon Minced garlic
- 1 teaspoon Minced ginger
- 1/4 cup Finely chopped Onion
- 1/4 cup Finely chopped Carrot
- 1/4 cup Finely chopped Green beans
- 1/4 cup Finely chopped Bell pepper
- 1/4 cup Finely chopped Cabbage
- 1/4 teaspoon Soy sauce
- Ground black pepper to taste
Pour water into a pan and heat it until it boils. Cook the pasta for two minutes after adding it.
Drain the pasta using a colander, wash with cold water, and spread on a paper towel. Let it dry for 10 minutes.
Sprinkle 2 teaspoons of corn flour over the pasta and stir well to coat.
Heat oil in a pan over medium-high flame. Fry the pasta until golden brown. To soak up extra oil, remove and lay on a paper napkin.
In a separate pan, add tomatoes, chopped carrot, onion, coriander stalks, garlic, salt, and 5 cups of water. Bring to a boil.
Put a covering on it and reduce it on a low setting for ten minutes. Afterward, blend the mixture using a hand blender and remove the seeds.
In another pan, heat 1 tablespoon olive oil over medium flame. Heat the ginger and garlic for one minute after adding them.
Add ΒΌ cup finely chopped onions, carrots, green beans, and bell pepper. Cook over the high setting for 2 minutes.
Add cabbage, soy sauce, black pepper, and stir well. Pour in the blended soup. After bringing to a boil, switch off the heat.
Serve the hot tomato and manchow soup with crispy fried noodles on top.
Servings: 4 ServingCalories:228kcalCalories from Fat:121kcalTotal Fat:15gSaturated Fat: 3gSodium:960mgPotassium:284mgTotal Carbohydrate:20gDietary Fiber: 2gSugars: 3gProtein:6gVitamin A: 2824IUVitamin C: 30mgCalcium: 42mgIron: 2mg
For a spicier soup, add a pinch of red pepper flakes or a dash of chili garlic sauce.
You can adjust the vegetables to your liking. Other vegetables like mushrooms, peas, or zucchini would work well.
For a richer flavor, you can add a tablespoon of tomato paste to the soup base.
If you don't have fresh coriander, you can substitute with 1 teaspoon of dried coriander.
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