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Momo Soup is a healthy, filling and hearty meal. Momos are added to a vegetable loaded soup. A traditional Nepali dish, I've replaced the meat filling in the momos with finely chopped vegetables.
5 from 6 votes
Prep Time 15 mins
Cook Time 10 mins
resting time: 30 mins
Total Time 55 mins
Course Main Meal, Soup
Cuisine Indo-Chinese, nepali
Servings 4



  • ¾ cups plain flour all purpose flour
  • tsp baking powder
  • ¼ tsp salt
  • 1 tbsp oil
  • ¼ - ⅓ cup lukewarm water


  • 1 cup mixed vegetables of your choice finely chopped or shredded (carrot, French beans, mushrooms, zucchini, cauliflower, cabbage, onion)
  • 1 tbsp oil
  • 1 tsp garlic paste
  • ½ tsp ginger paste
  • 1 tsp sesame seeds
  • ¼ - ½ tsp salt
  • ½ - 1 tsp chilli flakes
  • 1 tsp soy sauce


  • 3-4 cups vegetable stock or water
  • 1 cup fresh mushrooms sliced
  • ½ cup sweet corn
  • ½ cup spring onion chopped
  • 1 cup snow peas cut into halves
  • ½ sweet pepper any colour cut into cubes
  • 1 tsp sesame seeds
  • 1- 2 tsp chilli sauce
  • ½ - ¾ tsp salt
  • ½ tsp ginger
  • 4 cloves garlic peeled and sliced
  • 1 tbsp soy sauce
  • 1 tsp brown sugar, honey or maple syrup
  • 1-2 star anise
  • 1 tbsp rice vinegar
  • ½ tsp coarse pepper powder
  • 1 tbsp sesame seed oil



  • Mix flour, salt and baking powder together in a bowl.
  • Add oil and rub into the flour.
  • Add little water at a time to make a stiff dough.
  • Knead it till its a bit smooth.
  • Cover with a damp cloth and let it rest for 30 minutes.


  • Heat oil in a wide pan over medium heat.
  • Add garlic, ginger, onion if using any and sesame seeds. Stir fry for a few seconds.
  • Add the chopped vegetables and stir fry over high heat for 2 minutes.
  • Take the pan off the heat and let the filling become cool.
  • Add salt, soy sauce and chilli flakes when the mixture is cold. Mix well.


  • Divide the dough into 10 -12 parts. Roll each part into a ball.
  • Keep them covered under a damp cloth.
  • Roll each ball into a 3 inch diameter circle.
  • Place about a tsp of the filling in the middle and bring the edges together. You can make money bags, half moon shapes or any shape you prefer.
  • Place the momo on an oiled tray. Press the edges well to prevent any filling from coming out while cooking.
  • Repeat the procedure with the remaining dough and filling.
  • Cover the momos with a damp cloth till ready to use.


  • Get the vegetables for the soup ready, cut zucchini and carrots into slices if using any. Slice the mushrooms, cut pepper into big squares. If using napa leaves Chinese cabbage, cut the lower thick part into squares. Cut the leafy part into thin strands. Keep it separate.
  • Take a deep pan and add water or stock to it.
  • Place the pan over medium heat.
  • Add chili sauce, salt, rice vinegar, sugar or honey, star anise, soy sauce and bring the mixture to a gentle boil.
  • While the stock is getting hot, heat oil in a wide pan over high heat.
  • Add the sesame seeds and garlic. Stir fry for a few seconds.
  • Add the vegetables except for the spring onion. Stir fry for a minute.
  • Take the pan off the heat.
  • When the water begins to boil, add the momos.
  • Let them boil for 4-5 minutes.
  • Add the stir fried vegetables and spring onion.
  • Mix well and serve immediately with some extra soy sauce and chili sauce.


  • Roll out the dough for the momos thin. If they are thick, it will take a longer time to cook.
  • Any left over filling can be added to the soup.
  • Use carrots, french beans, baby corn, broccoli, bell pepper, onion etc for the broth.
  • Use any vegetable,paneer, tofu, meat or chicken for filling.
  • Use any ready made chilli sauce of your choice.
  • Use a bit of flour if the dough sticks while rolling.
  • Use fresh coriander instead of spring onion for a different taste. 
Keyword momo soup, vegetarian momo soup