Ingredients
Scale
- 1 tablespoon toasted sesame oil
- 1 tablespoon chili crunch
- 3 cloves garlic, grated
- 1 teaspoon grated ginger
- 1/4 cup chopped scallions (white parts only)
- 1 small shallot, diced
- 3–4 mushrooms, diced
- 1 tablespoon miso paste
- 1 tablespoon coconut aminos or soy sauce
- 2 1/2 cups vegetable broth
- 3–5 Deep Indian Foods Veggie Masala Momo Dumplings
Instructions
- Heat the toasted sesame oil in a medium pot over medium heat.
- Add the chili crunch, garlic, ginger, scallions, and diced shallot. Sauté for 1–2 minutes until fragrant.
- Stir in the mushrooms and cook for another 2–3 minutes until slightly softened.
- Add the miso paste and coconut aminos (or soy sauce), stirring well to dissolve the miso into the aromatics.
- Pour in the vegetable broth and bring the soup to a gentle simmer.
- Add the veggie masala momo dumplings and cook according to package directions, usually 4–6 minutes, until heated through.
- Taste and adjust seasoning as needed. Serve hot and enjoy.
Notes
Add baby spinach, bok choy, or napa cabbage for extra greens.
Top with more chili crunch, scallions, or sesame seeds for garnish.
For extra protein, add tofu cubes or edamame.
- Prep Time: 10
- Cook Time: 15
- Category: Soup
Keywords: momo, wonton soup. veggie soup