A classic Indo-Chinese soup that perfectly balances spicy and tangy flavors. Packed with crunchy vegetables and thickened to a comforting consistency, this restaurant-style soup is a perfect start to any meal.
Prep15 min
Cook15 min
Servings4
Serving size: 1.5 cups
107cal
3gprotein
16gcarbs
4g
Ingredients
1 tbsp Vegetable Oil (Any neutral oil like canola or sunflower oil works well)
1 tbsp Ginger (Finely chopped)
4 cloves Garlic (Finely chopped)
2 pcs Green Chili (Finely chopped, adjust to taste)
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 and sour soup with tender steamed momos! A gut-friendly, soul-satisfying comfort food combo.
This indo_chinese dish is perfect for dinner. With 401.09000000000003 calories and 9.6g of protein per serving, it's a low-fat, low-cholesterol, low-phosphorus option for your meal plan.
fat
(Thinly sliced or chopped)
4 cups Vegetable Broth (Low sodium is preferred)
2 tbsp Light Soy Sauce
1 tbsp Red Chili Sauce (Such as Sriracha or a similar chili-garlic sauce)
3 tbsp Rice Vinegar (Adjust for desired sourness)
0.5 tsp White Pepper Powder (Key for authentic flavor)
0.5 tsp Salt (Adjust to taste, as sauces are salty)
0.5 tsp Sugar (Balances the flavors)
3 tbsp Cornstarch
0.25 cup Water (For making the cornstarch slurry)
2 tbsp Spring Onion Greens (Finely chopped, for garnish)
Instructions
1
In a small bowl, whisk together the cornstarch and 1/4 cup of water until no lumps remain. Set this slurry aside for later.
2
Heat the vegetable oil in a large pot or wok over medium-high heat. Once hot, add the finely chopped ginger, garlic, green chilies, and spring onion whites. Sauté for 60-90 seconds until they become aromatic.
3
Add the finely chopped carrots and mushrooms to the pot. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still have a bite.
4
Add the shredded cabbage and chopped capsicum. Continue to stir-fry for another 1-2 minutes until the cabbage wilts slightly.
5
Pour in the vegetable broth, light soy sauce, red chili sauce, and rice vinegar. Add the white pepper powder, salt, and sugar. Stir everything well to combine and bring the soup to a rolling boil.
6
Once boiling, reduce the heat to a simmer. Give the cornstarch slurry a quick stir to recombine it, then slowly pour it into the simmering soup while stirring continuously with your other hand. This prevents lumps from forming.
7
Continue to simmer the soup for 2-3 minutes, stirring occasionally, until it thickens to your desired consistency and develops a glossy sheen. Taste and adjust the seasoning if necessary – add more vinegar for sourness, chili sauce for heat, or soy sauce for saltiness.
8
Turn off the heat. Garnish with fresh spring onion greens and serve immediately while hot.
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.
