Most people know how to prepare momos, but how do you make the perfect momo soup? Is it enough to simply boil chicken bones with vegetables? Let’s find out.
Momos on the hills taste different from the ones in the plains. And the soup served with momos in the plains is something you won’t find in the hills, where momos are usually served only with a spicy chilli chutney. But on a chilly winter evening, who doesn’t enjoy hot momos with a steaming bowl of soup? While the recipe for momos is familiar to many, the right way to make momo soup may still be unclear. Should you just boil chicken bones and vegetables? Here’s the proper method.
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Easy recipe for momo soup
Ingredients
250 g chicken bones, 3 tbsp chopped onion, ½ cup chopped carrots, ½ cup chopped spring onion (green onion), ½ cup chopped cabbage, 1 tbsp salt, 2 bay leaves, 1 tsp peppercorns, and 1–1.5 litres water.
Method
Wash the chicken bones with salt and lemon juice to remove any impurities. Make sure the bones are clean. Heat water in a large pot. Chop the carrots, cabbage, and spring onions finely.
Add the chicken bones to the water and bring to a simmer. Add salt, peppercorns, and bay leaves. Cover and cook on low heat for 10 minutes.
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Then add the chopped spring onions, carrots, and cabbage. Reduce the heat completely and let it cook covered for 1.5 to 2 hours.
Make sure the soup does not come to a rolling boil, it should stay on low heat. You’ll notice the soup becoming slightly cloudy, which means that it’s ready. Add chopped spring onions on the top and a squeeze of lemon juice before serving. This soup can be enjoyed with or without momos.
