Manchow Soup Veg

🔥 Prep

• Chop the 100 g mixed vegetables into small, uniform pieces.
• Mince the 1 tsp ginger and 1.5 tsp garlic finely.
• Measure out 1.5 tbsp corn flour and keep it ready.
• Have 1 tbsp soy sauce, 1 tsp salt, 1 tsp oil, and 600 ml water measured and set aside.
• Keep the 4 tbsp crispy noodles aside for topping.

🔥 Cook

• 1. Heat 1 tsp oil in a pot over medium heat over medium heat. Add the minced ginger and garlic; sauté for 30 seconds** until fragrant.
• 3. Add the chopped mixed vegetables (100 g) and stir-fry for 2 minutes on medium-high heat.
• 4. Pour in 600 ml water, increase to high heat, and bring to a boil.
• 5. Once boiling, reduce to low heat and simmer for 5 minutes.
• 6. Stir in 1 tbsp soy sauce and 1 tsp salt.
• 7. In a small bowl, mix 1.5 tbsp corn flour with 2 tbsp cold water to form a smooth slurry.
• 8. Slowly pour the slurry into the soup while stirring constantly; cook for 2-3 minutes on low heat until the soup thickens slightly.
• 9. Taste and adjust seasoning if needed, then remove from heat.

🔥 Serve

• Ladle the hot Manchow soup into serving bowls.
• Top each bowl with 1 tbsp of the crispy noodles (using all 4 tbsp for 4 servings).
• Serve immediately while hot, optionally with a side of steamed rice or noodles.