When the temperature drops and a comforting bowl of soup seems like the only thing that can warm you up, a Manchurian Soup can be a game-changer. It’s a perfect balance of bold flavors, spicy heat, and a rich, satisfying broth. This Indo-Chinese fusion dish takes inspiration from the traditional Manchurian, known for its crispy vegetable or meatballs doused in a flavorful sauce. By turning it into a soup, you get all of that goodness in a bowl of liquid warmth. Whether you’re feeling under the weather, or just need something hearty, this Manchurian Soup will make you feel right at home.
So let’s dive deep into this comforting dish and explore how you can make it from scratch!
Manchurian Soup Recipe
Here’s the recipe for Manchurian Soup that will have you craving more with every sip. This soup is a unique fusion of flavors that balances the spicy and tangy taste of the Manchurian sauce with the smoothness of the broth. It’s a fantastic appetizer or even a main dish, packed with veggies, spices, and texture from the Manchurian balls.
Ingredients Needed
To make the soup, you’ll need some basic ingredients. The list here covers everything you’ll need to prepare both the vegetable Manchurian balls and the soup base.
For The Manchurian Balls
- 1 cup grated cabbage – It adds texture and helps bind the mixture.
- 1/2 cup grated carrots – For sweetness and a burst of color.
- 1/4 cup finely chopped beans – A great crunchy addition.
- 1/4 cup finely chopped capsicum – Adds a slight bitterness and crunch.
- 2-3 tablespoons cornflour (cornstarch) – Used to bind the vegetables and make the balls crispy.
- 2 tablespoons all-purpose flour (maida) – Adds structure.
- 1 tablespoon ginger-garlic paste – This gives a punch of flavor.
- 1-2 green chilies, finely chopped – For a spicy kick.
- Salt to taste – Season to your liking.
- Oil for frying – You can deep-fry or shallow-fry the balls, depending on your preference.
For The Soup
- 1 tablespoon oil – For sautéing.
- 1 onion, finely chopped – Adds flavor depth to the base of the soup.
- 1 tablespoon ginger-garlic paste – To add that signature Indo-Chinese flavor.
- 2 tablespoons soy sauce – A classic ingredient that adds umami.
- 1 tablespoon vinegar – To balance out the richness with a tangy kick.
- 2-3 tablespoons chili sauce – Adjust based on your heat preference.
- 2 cups vegetable or chicken stock – The base of the soup; use whichever fits your taste.
- 1/2 cup finely chopped spring onions – For garnish and a little crunch.
- Salt and pepper to taste – For seasoning.
Cooking Instructions
Here’s a step-by-step breakdown of how to put everything together:
Step 1: Preparing The Manchurian Balls
- Combine vegetables: In a large bowl, mix the grated cabbage, carrots, beans, and capsicum. Squeeze out any excess water from the cabbage to prevent sogginess.
- Make the dough: Add cornflour, all-purpose flour, ginger-garlic paste, green chilies, and salt to the veggies. Mix well until the dough comes together. If it’s too sticky, add a little more cornflour. If it’s too dry, sprinkle a bit of water.
- Shape the balls: Roll the mixture into small balls, about the size of a marble or a little larger, depending on your preference.
- Fry the balls: Heat oil in a pan over medium heat. Once hot, gently drop the balls into the oil and fry them until they’re golden brown and crispy on the outside. Remove them and drain excess oil on paper towels.
Step 2: Making The Soup
- Saute the aromatics: In a large pot, heat a tablespoon of oil. Add the chopped onions and sauté them for 2-3 minutes until they turn translucent. Add ginger-garlic paste and sauté for another minute.
- Add sauces: Stir in soy sauce, vinegar, and chili sauce. These will form the backbone of the soup’s flavor, giving it that signature Manchurian kick.
- Add stock: Pour in the vegetable or chicken stock, and bring it to a simmer. Let it cook for 5-6 minutes to combine the flavors.
- Season: Taste the broth and adjust with salt and pepper as needed.
- Finish the soup: Add the crispy Manchurian balls to the soup. Let them sit in the broth for a few minutes to soak up some of the flavors, but not too long, or they’ll lose their crunch.
- Garnish: Finally, sprinkle chopped spring onions on top for color and freshness.
Ingredient Insights
- Vegetable Manchurian Balls: The combination of vegetables not only makes these balls healthy but also provides a lovely texture that contrasts the rich, flavorful broth.
- Cornflour & All-purpose Flour: These two ingredients are crucial for achieving the perfect consistency for the Manchurian balls. Cornflour provides crispiness, while all-purpose flour gives structure and prevents them from falling apart.
- Soy Sauce: This fermented sauce is key to the umami flavor that defines Indo-Chinese cuisine. It adds depth to the broth and balances the acidity from vinegar and tangy chili sauce.
- Spring Onions: These are not just for garnish; they bring a fresh, mild onion flavor and crunch that elevates the soup.
Expert Tips
- Avoid soggy balls: Make sure to fry the Manchurian balls until they are crispy before adding them to the soup. If you add them too early, they’ll lose their crunch and turn mushy.
- Make it spicier: For those who love heat, increase the amount of green chilies and chili sauce. You can also add a dash of hot sauce to kick things up.
- Customize the broth: If you want a richer soup, you can add a splash of cream or coconut milk to the broth.
- Make it gluten-free: Replace all-purpose flour with rice flour or chickpea flour for a gluten-free version. Additionally, check that the soy sauce is gluten-free.
- Prep ahead: You can prepare the Manchurian balls in advance and store them in the fridge. When you’re ready, just add them to the broth and simmer.
Recipe Variations
- Paneer Manchurian Soup: If you’re not into vegetables, replace the veggie balls with paneer (Indian cottage cheese) balls for a rich, protein-packed variation.
- Non-Vegetarian Version: Use minced chicken, lamb, or even shrimp to make your Manchurian balls for a non-vegetarian twist.
- Sweet and Sour Version: Increase the amount of vinegar and add a little sugar to the broth for a tangier, sweet-sour Manchurian Soup.
- Spicy & Smoky Version: Add a dash of smoked paprika or liquid smoke to give the soup a smoky flavor. You could also toss in a few dried red chilies for a spicy punch.
Final Words
Manchurian Soup is one of those dishes that brings comfort and warmth, with a touch of bold flavors that makes each spoonful exciting. It blends the perfect combination of crispy Manchurian balls and a rich, spicy, and tangy broth that will satisfy all your cravings. The beauty of this dish is that it’s flexible, so you can tweak it to your liking, whether you prefer a milder version or a super spicy kick.
FAQs
What Are The Main Ingredients In A Manchurian Soup Recipe?
The main ingredients for Manchurian soup include chopped vegetables (such as cabbage, carrots, and bell peppers), soy sauce, ginger, garlic, green chilies, vegetable stock or water, cornstarch, and seasonings like vinegar and pepper. Additionally, fried vegetable Manchurian balls made of mixed vegetables and flour are often added.
How Do You Make Manchurian Soup From Scratch?
To make Manchurian soup, first, prepare the Manchurian balls by mixing finely chopped vegetables with flour, cornstarch, salt, and pepper. Shape the mixture into small balls and deep fry until golden brown. For the soup base, sauté ginger, garlic, and green chilies, then add soy sauce, vegetable stock, and seasonings. Once the soup comes to a boil, add the fried Manchurian balls, and let it simmer for a few minutes before serving.
Can I Make Manchurian Soup Without Frying The Vegetable Balls?
Yes, you can opt for a healthier version by steaming or pan-frying the vegetable Manchurian balls instead of deep frying. This will reduce the oil content but still retain the delicious flavor.
Is It Possible To Make Manchurian Soup Vegan?
Yes, Manchurian soup can be made vegan by ensuring all ingredients are plant-based. Use a plant-based stock or water and substitute any non-vegan ingredients, such as egg, with alternatives like chickpea flour or flax seeds for binding the vegetable mixture.
What Vegetables Can Be Used In Manchurian Soup?
Common vegetables used in Manchurian soup include cabbage, carrots, beans, peas, and bell peppers. You can also experiment with other vegetables such as zucchini or mushrooms to customize the flavor.
Can I Use Store-bought Manchurian Balls For The Soup?
Yes, you can use store-bought frozen Manchurian balls to save time. Just fry them according to the package instructions and add them to the prepared soup base.
How Can I Make Manchurian Soup Spicier?
To make Manchurian soup spicier, you can add more green chilies, or use chili paste or red chili powder in the soup base. Adjust the spice level to your preference for an extra kick.
Can Manchurian Soup Be Stored For Later?
Yes, you can store the soup in an airtight container in the refrigerator for up to 2-3 days. However, it’s best to store the Manchurian balls separately, as they may become soggy when stored in the soup.
How Do I Thicken The Manchurian Soup?
To thicken Manchurian soup, you can mix a tablespoon of cornstarch with water and add it to the soup. Stir continuously until the soup reaches the desired consistency. Alternatively, you can use a little rice flour or all-purpose flour for a thicker texture.
What Is The Best Way To Serve Manchurian Soup?
Manchurian soup is best served hot, garnished with chopped spring onions or cilantro. It can be enjoyed on its own or paired with fried rice, noodles, or crispy bread for a complete meal.