1 litre broth
- 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
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.
- 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.
- 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.
- 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.
- Now transfer the bones to a pot and cover them with hot water.
- Simmer gently to let scum float to the top. This should take around 10 minutes.
- Discard the water along with all the impurities. Rinse well one last time.
- Now, chop onions into quarters. Divide carrots into 5-cm chunks.
- 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.
- 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.
- Strain the soup in a large bowl. Discard the boiled onions, carrots, and pork bones.
- Season the soup with salt and freshly ground pepper. Garnish with chopped spring onions.
- Boiling pot