1 stalk of spring onion (white and green parts), thinly sliced
1 cup spinach
How to Make It
Put the broth, ginger, soy, vinegar, sesame oil, sugar and salt in a soup pot and bring to a boil over high heat. Adjust the heat so the broth simmers and cooks to lightly flavour with ginger, about 10-15-minutes.
Add the carrots, and simmer until tender and cooked through, about 5 minutes.
Just before serving, add the frozen momos, cook for 3 minutes, stir in the spring onions and spinach and cook until the greens wilt, about 1 minute.