Juicy momos paired with fragrant ginger broth create Momos in Ginger Broth, a savoury dumpling soup with gentle spice and warmth in one savoury bowl.
Momos in Ginger Broth is one of my favourite dumpling dishes. Momos are Himalayan dumplings filled with meat. I use pork, but chicken works very well too.
They can be served like potstickers, in which case they are called Kothey Momos, steamed, or served in a ginger broth.
In this recipe, I will show you how to make a delicious and healthy ginger broth that goes very well with momos and all kinds of dumplings. It is easy to make, satisfying, and perfect when you want something comforting. Enjoy!
Why We Love Ginger Broth Momos
- Freezer-friendly momos make this recipe easy to pull together without much planning on busy evenings.
- Ginger broth feels lighter than creamy soups while still making dinner feel filling and satisfying.
- Minimal prep keeps the recipe manageable even on nights when cooking feels like too much effort.
Key Ingredients for Momos in Ginger Broth
Momos
Momos give the dish its soft texture and savoury filling. Pork momos have a richer flavour, while chicken momos feel slightly lighter in the broth. Fresh or frozen momos both work well here as long as they are sealed properly before cooking.
Chicken Stock
Gives the broth its savoury depth and rounded flavour. Homemade stock tastes richer, but a good-quality low-salt stock from the shop also works very well and lets you adjust the seasoning more easily.
Ginger
Fresh ginger gives the broth its warm, slightly spicy flavour. Young ginger has a milder taste, while older ginger brings more heat and intensity. Slice it thinly so it releases flavour evenly while simmering.
Soy Sauce
Soy sauce adds saltiness and umami to the broth. Regular soy sauce gives a richer savoury taste, while light soy sauce creates a slightly lighter finish.
Spring Onions
Spring onions add freshness and a little crunch before serving. The green tops are especially good for garnish because they stay bright and slightly crisp in the hot broth.
Find the complete list with measurements in the recipe card below.
How to Make Momos in Ginger Broth
Step 1: Prepare the momos by following my Kothey Momo recipe, then set them aside.
Step 2: Combine the chicken stock, sliced ginger, soy sauce, and brown sugar in a pot to make the broth, then bring to a boil.
Step 3: In the meantime, cook the momos in boiling water for 3 to 4 minutes, or until cooked through. Drain them and divide them among 4 serving bowls.
Step 4: Pour the hot broth over the momos and garnish with sliced green onions, chopped coriander leaves, and sliced red chilli.
Step 5: Serve immediately.
Frequently Asked Questions
Yes, frozen momos work very well in this recipe. Cook them straight from frozen and add an extra minute if needed.
Pork momos give the broth a richer flavour, while chicken momos create a slightly lighter bowl. Vegetable momos also pair well with the ginger broth.
Yes, you can slice extra red chilli into the bowls before serving, or finish the soup with chilli oil for more heat. Fresh chilli keeps the broth brighter, while chilli oil creates a richer finish.
Cook the momos only until the wrappers turn tender and fully cooked through. Overcooked wrappers can start falling apart in the broth once served.
Serve the momos with cucumber salad, stir-fried greens, steamed rice, or simple noodle dishes. Chilli oil and extra spring onions also work well at the table.
Extra Help from the Kitchen
Keep the Broth at a Gentle Simmer – Reduce the heat once the broth starts boiling and let it bubble gently while the ginger infuses into the stock.
Strain the Broth Before Serving – Pour the broth through a sieve before ladling it into the bowls if you prefer serving the soup without the ginger slices.
Slice the Chilli Thinly – Cut the chilli into very thin slices before garnishing the soup to spread the heat more evenly through the broth.
Avoid Overcooking the Momos – Remove the momos from the boiling water as soon as they are cooked through to stop the wrappers from becoming too soft in the broth.
Taste the Broth Before Serving – Taste the broth after simmering the ginger and soy sauce together, then adjust with a little extra soy sauce if the stock needs more savoury flavour.
Variations and Twists
Finish with Chilli Oil – Spoon a little chilli oil over the broth right before serving for a warmer, richer bowl. The chilli works particularly well with the ginger, soy sauce, and chicken stock already used in the recipe.
Simmer Garlic with the Ginger – Cook a few thin slices of garlic with the ginger for a deeper savoury broth. Keep the garlic light so the flavour of the momos still comes through.
Mushroom Dumpling Bowl – Stir sliced shiitake or button mushrooms into the broth while it simmers. Mushrooms bring an earthy taste and a slightly meatier texture to the soup.
Vegetable Momo Broth – Choose vegetable momos filled with cabbage, spinach, tofu, mushrooms, or carrots. Replace the chicken stock with vegetable stock and simmer vegetables such as bok choy, carrots, or shredded cabbage in the broth.
Sesame-Soy Broth – Finish the broth with a small drizzle of toasted sesame oil before serving. It gives the soup a nuttier taste and works especially well with chicken or pork momos.
Storage and Shelf Life
Store leftover momos and broth in separate airtight containers in the refrigerator for up to 3 to 4 days. Keeping them separate helps the dumplings hold their texture instead of becoming overly soft in the broth.
You can also freeze the broth for up to 3 months in freezer-safe containers. Thaw the broth overnight in the refrigerator before reheating gently on the stove until hot.
Warm the momos separately in simmering water for 1 to 2 minutes, then divide them between bowls and pour the hot broth over the top before serving.
Comforting Broth-Based Soups You’ll Love
- Parmigiano Reggiano Fagottini in Chicken Broth
- Chicken Consommé with Saffron and Tortellini
- Onion Soup
- Speck Canederli in Broth
Momos in Ginger Broth Recipe
Equipment
Ingredients
- 24 momos
- 2 litres – 8 cups chicken stock
- 2.5 cm – 1 inch piece of ginger – peeled and sliced
- 1.5 tbsp soy sauce
- 1.5 tbsp brown sugar
- spring onions – sliced
- coriander leaves – chopped
- red chilli – sliced
Instructions
- Prepare the momos by following my Kothey Momo recipe, then set them aside.
- Combine the chicken stock, sliced ginger, soy sauce, and brown sugar in a pot to make the broth, then bring to a boil.
- In the meantime, cook the momos in boiling water for 3 to 4 minutes, or until cooked through. Drain them and divide them among 4 serving bowls.
- Pour the hot broth over the momos and garnish with sliced green onions, chopped coriander leaves, and sliced red chilli.
- Serve immediately.
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