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Hot & Sour Momo Soup

  1. 1 pkt Prasuma Original Chicken Momo
  2. 3 tbsp oil
  3. 200 grams shiitake mushrooms, stemmed and thinly sliced, (or any mushroom as per your preference)
  4. 2 tbsp minced ginger
  5. Salt and pepper
  6. 8 cups chicken broth
  7. 150 gms tofu, cut into matchsticks
  8. 2 tbsp soy sauce
  9. 2 ounces drained canned, sliced bamboo shoots, cut into matchsticks (1/3 cup)
  10. ¼ tsp ground white pepper, plus more to taste
  11. ¼ cup cornflour
  12. 1 tsp white vinegar
  13. Juice of 1 lemon
  14. Thinly sliced spring onions and fresh chilli, for garnish
How to Make It
  1. In a large saucepan, heat oil over medium. Add mushrooms and ginger and season with salt and pepper. Cook until softened, stirring occasionally, about 3 minutes. Stir in broth, tofu, soy sauce, bamboo shoots and white pepper, and bring to a boil over high heat. Add dumplings and simmer over medium heat until dumplings are cooked through, about 5 minutes.
  2. In a small bowl, whisk cornflour with ¼ cup water to form a slurry. Add slurry and vinegar to saucepan and simmer until slightly thickened, about 2 minutes, Season with salt and white pepper, if desired.
  3. Divide soup among bowls and garnish with spring onion and chilli. Add lemon juice. Serve hot.

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