1 litre broth

Cooking Time

5 hours


  • 1 kg pork bones
  • 1 tbsp salt (for cleaning)
  • 1 tsp vinegar
  • 350 g onions
  • 350 g carrots
  • 2 pcs bay leaves
  • 10 pcs peppercorns
  • 1.8 L water (for the soup)
  • salt for seasoning
  • spring onions
  • pepper

This is a momo soup recipe that can be customised for pork, beef, or chicken bones. We also show you certain steps that will help achieve a clear, non-cloudy broth. Serve it alongside momos, or use it as stock for the base of other, more elaborate soups, gravies, and curries.

Recipe Notes

  • To make momo soup, pork feet are the best.
  • Since we used pork for the momo filling, we are making the soup from the same meat. You can also make beef or chicken soup to match your momo filling.
  • This recipe makes 5 cups of soup or 1 litre of broth.
  • Cleaning bones with salt, soaking in vinegar, rinsing well, and discarding impurities—all help produce a clear broth.


  1. In a mixing bowl, add pork bones and salt. Rub the bones well with salt. Salt acts as an abrasive, helping clean the bones and remove sliminess.
  2. Now, add vinegar and water. Soak for 30 minutes. Rinse thoroughly with plenty of water. You can skip this step if you are making beef/chicken soup.
  3. Now transfer the bones to a pot and cover them with hot water.
  4. Simmer gently to let scum float to the top. This should take around 10 minutes.
  5. Discard the water along with all the impurities. Rinse well one last time.
  6. Now, chop onions into quarters. Divide carrots into 5-cm chunks.
  7. Add bay leaves, peppercorns, onions, and carrots to the pot, along with the cleaned bones. Pour room-temperature water (1.8 L) into the pot.
  8. Let simmer gently on the lowest possible flame for 3 hours. The stock should not bubble. Also, do not cover the pot. The cleaning of the bones in multiple stages, as well as a very gentle simmer will help produce a clear soup, instead of a cloudy one.
  9. Strain the soup in a large bowl. Discard the boiled onions, carrots, and pork bones.
  10. Season the soup with salt and freshly ground pepper. Garnish with chopped spring onions.


  • Strainer
  • Boiling pot
Mesh strainer

Mesh strainer

Victorinox 7 inch santoku chef's knife

Victorinox 7 inch santoku chef's knife


  • Stove