This gingery momo soup is super flavorful and delicious and comes together in just minutes.
It is the perfect comfort food to reach out to on a cold winter night, when you really want to enjoy something light yet filling.
The recipe uses packaged momos, which makes it a super quick and easy recipe, perfect for a rushed weeknight dinner
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Ingredients For the Gingery Momo Soup Recipe
To make the gingery momo soup, here is what you will need.
For the broth
- Oil: ½ tbsp
- Cumin seeds: 1 tsp
- Garlic: 7-8 cloves
- Ginger (roughly chopped): 1 inch
- Lemongrass (roughly cut): 1 stalk
- Onion (roughly cut): ½
- Carrot (roughly cut): 1
- Chicken soup bones: 4-5
- Salt: ½ tsp
- Black pepper powder: 1 tsp
- Stock cubes: 2 small
- Water: 5 cups
- Coriander stem: A bunch
For the momos assembly
- Oil: 1 tsp
- Ginger (julienne): 2 tbsp
- Basil leaves (shredded): 8-10 leaves
- Prepared broth
- Momos (thawed): 5-6 pieces
- Ginger (julienne): For garnish
- Coriander (chopped): For garnish
How to Make Gingery Momo Soup
Once you have all the ingredients ready, here is what you will need to do to make the gingery momo soup.
Heat oil in a deep-bottomed vessel. Add in cumin seeds.
Add the garlic and ginger next. Saute.
Add the lemongrass.
Next, add in the onions and carrots. Saute.
Add in the soup bones.
Season with salt and pepper. Saute.
Add in the stock cubes. Mix.
Add the water next and mix well.
Add in the coriander stems and mix well.
Pressure cook the mixture for 4-5 whistles or boil for 40-45 minutes.
Once the mixture is ready, strain the mixture and preserve the liquid.
In a different pan, heat oil. Add the ginger julienne and basil leaves. Saute.
Add the prepared broth and mix well.
Add the momos to the boiling broth, cover the pot and let them simmer for 5 minutes.
Adjust seasoning as per taste and pour into small bowls.
Garnish with some sliced ginger julienne and finely chopped coriander leaves.
Serve hot!
Frequently Asked Questions
I have added carrots, onions and lemon grass to the soup mix. You can also add other veggies of your choice.
Baby corn, bok choy, baby, spinach, zucchini, bell peppers, sweet corn and celery are all great choices
To bring some sour and tangy flavors into the soup, you can also add a dash of vinegar. 
Your leftover gingery momo soup can be refrigerated for up to 2 days. Remember to use a clean glass container or an airtight container and then reheat a soup in the microwave to preserve its texture.
I would recommend storing the momos separately in another container and the soup separately. 
Tips & Tricks to Make the Gingery Momo Soup
Think you’re ready to give the recipe a shot? Here are some more tips and tricks you might want to take note of.
- You can actually batch make the recipe in advance and refrigerate or freeze it. The broth can stay good in the refrigerator for two days and in the freezer for up to 6 months.
- You can also make a vegetarian version of this recipe by using vegetable stock instead of chicken stock. You should be able to find a veggie stock cube or even a mushroom stock cube and then use it. And of course, don’t forget to use veg momos.
- To make the dish healthier, you can actually try this momos soup recipe using homemade momos. Experiment with different stuffings - choose paneer if you’re a vegetarian or go for a meat of your choice.
- If you’re making momos from scratch, use a wheat dough to hold the stuffing of your choice.
- If you don’t have a pressure cooker, you can totally make this recipe in the regular pot as well.
- To make this broth more flavourful and healthy you can also add some chopped veggies and whole spices of your choice into the mix. Bay leaves and whole black peppercorns are good options.
- Soba noodles and udon noodles can also be some great additions to this momo soup and can make the dish more filling.
- This momos soup is actually meant to be a thin and clear soup, but you can also add corn flour or all purpose flour slurry to thicken it up if you want to.
- For the perfect Authentic Nepali and Asian flavor, you might want to use some sesame oil instead of your regular cooking oil.
Serving Ideas & Suggestions
Traditional Nepali momos are served with some spicy momo chutney on the side, and this momo recipe is a tad bit different. The hot momo soup can be served on its own or teamed up with an Asian dish of your choice.
I would recommend serving it with some rice or noodle dish to make it a complete meal.
Don’t forget to top the soup with a nice drizzle of hot chili oil.
Got some more dumplings that you want to put to use? Here are some more dumpling recipe is you might want to check out
- Cozy Winter Dumplings With Warm Broth
- Instant Pot Steamed Dumplings (Momo)
- Crispy Fried Dumpling with Spicy Sauce
📖 Recipe
Gingery Momo Soup
Ingredients
Ingredients For the broth
- ½ tablespoon Oil
- 1 teaspoon Cumin Seeds
- 7-8 cloves Garlic
- 1 inch Ginger, roughly chopped
- 1 stalk Lemongrass, roughly cut
- ½ Onion, roughly cut
- 1 Carrot, roughly cut
- 4-5 Chicken Soup Bones
- ½ teaspoon Salt
- 1 teaspoon Black Pepper Powder
- 2 small Stock Cubes
- 5 cups Water
- 1 bunch Coriander Stem
Ingredients For the momos assembly
- 1 teaspoon Oil
- 2 tablespoon Ginger, julienne
- 8-10 leaves Basil Leaves, shredded
- 1 bowl Prepared Broth
- 5-6 pcs Momos, thawed
- 1 sprig Ginger, julienne for garnish
- 1 Sprig Coriander, chopped for garnish
Instructions
- Heat oil in a deep-bottomed vessel. Add in cumin seeds.
- Add the garlic and ginger next. Saute.
- Add the lemongrass.
- Next, add in the onions and carrots. Saute.
- Add in the soup bones.
- Season with salt and pepper. Saute.
- Add in the stock cubes. Mix.
- Add the water next and mix well.
- Add in the coriander stems and mix well.
- Pressure cook the mixture for 4-5 whistles or boil for 40-45 minutes.
- Once the mixture is ready, strain the mixture and preserve the liquid.
- In a different pan, heat oil. Add the ginger julienne and basil leaves. Saute.
- Add the prepared broth and mix well.
- Add the momos to the boiling broth and let them cook for 5 minutes.
- Adjust seasoning as per taste.
- Garnish with some ginger julienne and coriander leaves.
- Serve hot!
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