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.