Veg Momos Soup Recipe

 

How to beat the cold? Veg Momos Soup Recipe is perfect for the chilly or rainy day. You can make it as spicy as you want to 😊

 

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

The Nepali jhol momo recipe is my inspiration for this recipe. I have made it into a vegetarian recipe and also cut down on the heat. That’s the best part. You can customize the recipe to your liking.

 

This veg momos jhol is enjoyed by all age groups. Who wouldn’t  want  to warm up with a piping hot bowl of soup with momos in it?

It’s a detailed easy to follow recipe that you will be able to cook up perfectly in your kitchen.

 Click the link below for the video:

VEG MOMOS SOUP             Serves 4 to 6

Ingredients

FOR THE MOMO SHELLS

Whole wheat flour – ¾ cup

All purpose flour – ¾ cup

Salt – a pinch

Vegetable oil – 2 tsp

Water – for kneading

 

FOR THE MOMO FILLING

Red onion (finely chopped) – 2 tbsp

Spring onion (finely chopped) – 1 tbsp

Ginger (grated/chopped) – 1 tbsp

Garlic (grated/chopped) – 1 tbsp

Cabbage (finely chopped) – 1 cup

Button Mushroom (finely chopped) – 1 cup

Broccoli (finely chopped) – ½ cup

French beans (finely chopped) – ½ cup

Stir fry sauce – 2 tsp

Dark Soy sauce – 1 tsp

Red chili sauce – according to taste

Paneer/Cottage cheese – 100g

Vegetable oil – 1 tbsp

Salt – to taste

 

FOR THE SOUP

Cumin seeds – ¼ tsp

Red onion (finely chopped) – ½ cup

Ginger (grated/chopped) – 1 tsp

Garlic (grated/chopped) – 1 ½ tsp

Fresh tomato paste – 1 ½ cup

Mix veggies (chopped finely) – beans, mushroom, coriander, spring onions (a handful)

Stir fry sauce – 3 tsp

Dark Soy sauce – 2 tsp

Red chili sauce – according to taste

Sesame seed/ til paste – 2 tsp

Water / Stock – 1 ¼ liters

Veg oil – 2 tbsp

Pepper corns crushed – 1 tsp

Salt – to taste

 

TO SERVE

Butter – as required

Lemon wedges – as required

Coriander chopped – for garnish

Method:

1.      FOR THE MOMO SHELLS: In a large bowl, mix together the flours and salt. Add water little at a time to from a stiff dough. Add vegetable oil and knead for 2 to 3 minutes or until smooth. Cover and keep aside for 10 mins.

2.      FOR THE MOMO FILLING: Heat the oil in a pan. Add in the onions and cook till light pink. Add in the ginger and garlic; cook till the raw smell disappears.

3.      Add in the finely chopped veggies. Toss them on high heat till they wilt slightly. Add in the sauces. Cook till the water released by the veggies dry up. Turn off the heat.

4.      Crumble in the paneer. Season with salt. Add in the chopped coriander. Mix well and keep aside to cool completely.

5.      FOR THE SOUP: Heat the oil in a deep pan. Temper it with the cumin seeds. Add in the onion cook till light pink. Add in the ginger garlic and cook briefly. Pour in the tomato paste. Season with salt and pepper. Bring to a boil and add in the sauces. Cook for 2 minutes before adding in the sesame seed paste. Mix well and cook till the sauce thickens.

6.      Pour in the water or stock. Season with salt and bring to a boil. Add in a handful of the finely chopped mix veggies. Let it boil for 3 minutes.

7.      TO MAKE THE MOMOS: Knead the dough one more time. Divide into four parts. Roll out each into a thin circle. Using a cookie cutter or bottle cap (4” diameter) cut out circles. Take a circle. Place a heaped teaspoon of the prepared filling in the center. Apply water around the edge. Gather the edge in pleats to meet at one point. Pinch to seal. Similarly, make the rest of the momos.

8.      Drop the prepared momos in the boiling soup. Cook on medium heat till for 3 to 5 minutes or until the momos puff up and float to the top. Turn off the heat.

9.      Serve the momo soup with a blob of butter and a wedge of lemon. Garnish with coriander leaves.

Wit

© Rinki’s Kitchen