Vegetable Manchow Soup

Chef  : Niru Gupta
Recipe Servings  : 2
Prep Time  : 05 Minutes
Cook Time  : 30 Minutes
Total Cook Time  : 35 Minutes

Savour the hot and spicy flavours of this Chinese vegetable manchow soup.

Ingredients

• 4 cups water

• 1 tsp ginger - finely chopped

• 1 tsp garlic - finely chopped

• 1 tsp green chilies - finely chopped

• 1 Tbsp coriander leaves - finely chopped

• 2 Tbsp French beans - finely chopped

• 2 Tbsp carrots - finely chopped

• 2 Tbsp cabbage - finely chopped

• 2 Tbsp capsicum - finely chopped

• 2 Tbsp mushrooms - finely chopped

• 2 spring onions - finely chopped

• 1 tsp pepper

• 1 Tbsp Soya sauce

• 4 Tbsp cornflour - mixed with

• 1 cup water

• 2 stems of spring onion

• 3 Tbsp oil salt as required

Directions

1. In a pan, add some oil and stir fry the ginger, garlic, coriander leaves and green chilies for about two minutes.
2. Add all the vegetables, pepper, ajinomoto, salt and continue to stir-fry for two more minutes.
3. Add the Soya sauce, water and salt.
4. Let it boil, reduce the heat and add the cornflour mixed with water and stir constantly till it thickens slightly.
5. Remove from heat and serve immediately.
6. Garnish with spring onion stems.

NUTRITIONAL INFORMATION

Calories 275.3 Kcal

• 20.4 g Carbs
• 20.5 g Fats
• 0.0 mg Cholesterol
• 2.3 g Protein
• N/A Fiber

• Phosphorous: 84.0 mg
• Sodium: 3918.4 mg
• Potassium: 137.0 mg

Pho

Ingredients

• 4 pounds bone-in beef shank

• 1 onion

• 5 slices fresh ginger root

• 1 pod star anise, whole

• 1 teaspoon salt

• 2 1/2 tablespoons fish sauce

• 1 (8 ounce) package dried rice noodles

• 1/2 pound cooked beef sirloin, thinly sliced

• 3 green onions, chopped

• 1 1/2 cups fresh bean sprouts

• 6 sprigs cilantro

Directions

• Prep
  30 m
• Cook
  4 h 30 m
• Ready In
  5 h

1. In a large pot over medium heat, bring beef shank and 3 quarts water to a boil. Skim off foam. Reduce heat, cover and simmer 4 hours.
2. Preheat oven broiler. Place unpeeled whole onion under broiler until soft. Remove and peel.
3. Stir onion, ginger, anise, salt and fish sauce into beef mixture.
4. Bring a large pot of lightly salted water to a boil. Add rice noodles and cook for 8 to 10 minutes or until al dente; drain.
5. Divide noodles into three serving bowls. Place cooked sirloin on top of pasta in bowls. Sprinkle green onions, bean sprouts and cilantro evenly in bowls. Strain beef broth and divide evenly between serving bowls, pouring over assembled ingredients. Serve at once.

Spicy Chicken and Hominy Mexican Soup

Ingredients

• 1 tablespoon olive oil
• 2 chicken breasts, cut into 1-inch pieces
• 1 small onion, chopped
• 2 chipotle peppers in adobo sauce, seeded and diced
• 2 cloves garlic, minced
• 1 pinch garlic salt, or to taste
• 1 (32 ounce) can enchilada sauce
• 2 (16 ounce) cans hominy
• 1 (15 ounce) can diced tomatoes
• 1 (15 ounce) can black beans, rinsed and drained
• 1 1/2 cups water
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 pinch cayenne pepper
• salt and ground black pepper to taste
• 1/4 cup chopped cilantro

Directions

• Prep
  20 m
• Cook
  50 m
• Ready In
  1 h 10 m

1. Heat oil in a large pot over medium-high heat. Add chicken, onion, chipotle peppers, garlic, and garlic salt; cook and stir until lightly browned, 5 to 8 minutes.
2. Stir enchilada sauce, hominy, tomatoes, black beans, and water into the pot. Season with chili powder, cumin, oregano, cayenne pepper, salt, and pepper. Bring to a gentle boil. Cover and simmer until flavors combine, about 40 minutes. Garnish with cilantro.