Comforting Manchow Soup

Ingredients

11/2 tbsp Corn Starch

2 tbsp Soya Sauce

2 tbsp Capsicum Chopped

2 tbsp Spring Onions Chopped

2 tbsp Carrots Chopped

3 tbsp of tomato puree

1 cup Chopped Cabbage

1 tsp Black Pepper Powder

A pinch MSG (Optional)

Salt to taste

 4 cups Chicken or vegetable stock

2 eggs well beaten

4 cloves of garlic finely minced

1 inch of ginger finely minced

2 green chilies finely chopped (or to taste)

1 tbsp Spring onion green for garnish

1 cup of shredded chicken (chicken breast boiled and shredded)

 

 

Process

1.     On high flame, heat oil in a wok and chopped ginger, garlic and green chilies and fry till golden brown.

2.     Add sliced carrots, bell pepper and cabbage and toss for 2 mins

3.     Add tomato puree, soy sauce, salt, black pepper and MSG (optional) and toss well.

4.      Add chicken/ vegetable stock and bring it to boil.

5.     Dissolve corn starch in 1/2 cup water and add to the soup stirring constantly till it becomes thick.

6.     Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather.

7.     Add shredded chicken. Turn off the heat and add the green onions.

 

Serve piping hot, with crispy fried noodles

 

Note: 

If you want to make a vegetarian version of the soup instead of chicken stock add vegetable stock and  do not add egg and shredded chicken in the end.