A classic Indo-Chinese favorite, this soup perfectly balances spicy and tangy flavors. Loaded with shredded vegetables and tofu, it's the ultimate comfort food that tastes just like it came from your favorite restaurant.
Delicate, steamed dumplings filled with a savory mix of finely chopped vegetables and classic Indo-Chinese spices. These homemade veg momos are a perfect appetizer or snack, best enjoyed hot with a spicy dipping sauce.
Tangy hot & sour soup with melt-in-mouth steamed veg momos. A comforting, aromatic treat!
This indo_chinese dish is perfect for lunch. With 470.16 calories and 13.95g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp Light Soy Sauce
1 tbsp Dark Soy Sauce (for color)
3 tbsp Rice Vinegar
1 tbsp Red Chili Sauce (e.g., Sriracha)
100 g Firm Tofu (cut into small cubes)
0.75 tsp White Pepper Powder
0.5 tsp Sugar
0.5 tsp Salt (or to taste)
3 tbsp Cornstarch
0.25 cup Water (for cornstarch slurry)
3 tbsp Spring Onion Greens (finely chopped, for garnish)
Instructions
1
Sauté Aromatics and Vegetables
Heat sesame oil in a large pot or wok over medium-high heat.
Add the finely chopped ginger, garlic, and slit green chilies. Sauté for 30-45 seconds until fragrant.
Add the julienned carrot, shredded cabbage, sliced mushrooms, and green bell pepper. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still have a crunch.
2
Build the Soup Base
Pour in the vegetable broth. Add light soy sauce, dark soy sauce, rice vinegar, and red chili sauce.
Stir in the white pepper powder, sugar, and salt.
Bring the soup to a rolling boil, which should take about 4-5 minutes.
3
Thicken the Soup
While the soup is coming to a boil, prepare the cornstarch slurry. In a small bowl, whisk the cornstarch and 1/4 cup of water until completely smooth with no lumps.
Once the soup is boiling, reduce the heat to a simmer. Add the tofu cubes.
Give the cornstarch slurry a final stir, then slowly pour it into the soup in a thin stream while stirring the soup continuously to prevent lumps.
Continue to simmer and stir for 1-2 minutes until the soup thickens to your desired consistency.
4
Garnish and Serve
Turn off the heat. Taste the soup and adjust the seasonings. Add more vinegar for sourness, chili sauce for heat, or soy sauce for saltiness if needed.
Stir in the chopped spring onion greens.
Ladle the hot soup into bowls and serve immediately, garnished with extra spring onions if desired.
294cal
7gprotein
47gcarbs
9gfat
Ingredients
1.5 cup All-Purpose Flour
1.25 tsp Salt
7 tsp Vegetable Oil
0.5 cup Water (for kneading, use as needed)
5 cloves Garlic Cloves (finely minced)
1 inch Ginger (finely grated)
2 pcs Green Chili (finely chopped, adjust to taste)
1 medium Onion (finely chopped)
1.5 cup Cabbage (finely shredded)
1 cup Carrot (grated)
0.5 cup Green Bell Pepper (finely chopped)
1 tbsp Soy Sauce
1 tsp White Vinegar
0.5 tsp Black Pepper (freshly ground)
0.25 cup Spring Onion Greens (chopped)
Instructions
1
Prepare the Dough
In a mixing bowl, combine the all-purpose flour, 0.5 tsp of the salt, and 1 tsp of the vegetable oil.
Gradually add water while mixing to form a firm, smooth, and pliable dough. Do not make it too soft.
Knead for 5-7 minutes until the dough is elastic. Cover with a damp cloth and let it rest for at least 30 minutes.
2
Prepare the Vegetable Filling
Heat the remaining 6 tsp (2 tbsp) of vegetable oil in a pan or wok over medium-high heat.
Add the minced garlic, grated ginger, and green chilies. Sauté for 30 seconds until fragrant.
Add the chopped onions and sauté for 1-2 minutes until they become translucent.
Increase the heat to high, add the shredded cabbage, grated carrot, and chopped bell pepper. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still crunchy.
Reduce the heat, then add soy sauce, white vinegar, the remaining 0.75 tsp salt, and black pepper. Mix everything well.
Turn off the heat, stir in the chopped spring onion greens, and transfer the filling to a separate bowl to cool completely.
After the dough has rested, knead it again for one minute.
Divide the dough into 20 equal-sized small balls. Keep them covered with a damp cloth to prevent drying.
Take one ball, dust it lightly with flour, and roll it into a thin circle about 3-4 inches in diameter. Aim to make the edges thinner than the center.
Place about 1 to 1.5 teaspoons of the cooled filling in the center of the wrapper. Do not overfill.
To shape, lift one edge of the wrapper and start making small pleats along the edge. Bring all the pleats together in the center to form a pouch, and pinch the top to seal it tightly.
4
Steam the Momos
Lightly grease a steamer tray with oil to prevent the momos from sticking.
Arrange the shaped momos on the tray, ensuring there is some space between each one for even cooking.
Steam over boiling water for 10-12 minutes on medium-high heat.
The momos are cooked when the wrappers appear translucent and shiny, and feel non-sticky to the touch. Steam in batches if necessary.
5
Serve
Carefully remove the momos from the steamer and serve immediately with a spicy momo chutney or chili garlic sauce.
