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Momo Jhol: quick Nepali momo soup you can make tonight

Prep 15 min Cook 15 min Difficulty 3/5

Momo jhol: a quick Nepali momo soup with a bright, spiced broth and steamed dumplings.

Why this recipe works

Momo jhol is a quick Nepali-inspired momo soup that pairs steamed dumplings with a flavorful tomato-onion broth. It’s ideal for a cozy weeknight meal or a comforting lunch for curious eaters.

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Key takeaways

Use a light broth with bright acidity
Balance spice with a touch of sweetness
Gently poach momos to avoid breakage

Recipe guide

Momo jhol is a quick Nepali-inspired momo soup that pairs steamed dumplings with a flavorful tomato-onion broth. It’s ideal for a cozy weeknight meal or a comforting lunch for curious eaters.

A comforting momo soup you can make in minutes.

  • Use a light broth with bright acidity
  • Balance spice with a touch of sweetness
  • Gently poach momos to avoid breakage

What you’ll need

Gather steamed momos, vegetable oil, mustard oil (optional), onion, garlic, ginger, tomato, achaar or chili paste, turmeric, cumin, coriander, sugar, broth, water, soy sauce, lemon juice, cilantro, and optional green chilies.

Steps to simmer the broth

Sauté aromatics in oil, bloom spices with tomato and achaar, add broth and water, then season with soy sauce and salt. Let the flavors meld for 3–5 minutes.

Finish and serve

Gently add momos to heat through, stir in lemon juice, garnish with cilantro and optional green chilies, then serve hot.

Ingredients

  • 250 g momos (steamed)
  • 1 tbsp vegetable oil
  • 1/2 tsp mustard oil (optional)
  • 1 small onion, thinly sliced
  • 1 clove garlic, minced
  • 1 tsp ginger, minced
  • 1 medium tomato, chopped
  • 1 tbsp achaar (Nepalese/Limbu pickle) or 1 tsp red chili paste
  • 1/2 tsp turmeric powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp sugar
  • 1 cup vegetable or chicken broth
  • 1/4 cup water (adjust for desired soup consistency)
  • 1 tbsp soy sauce
  • 1 tbsp lemon juice or to taste
  • Salt to taste
  • Fresh cilantro for garnish
  • 2 green chilies, slit (optional)

Instructions

  1. Heat vegetable oil and mustard oil (if using) in a pot over medium heat.
  2. Add sliced onion and sauté until translucent and lightly golden.
  3. Stir in minced garlic and ginger; cook until fragrant, about 30 seconds.
  4. Add chopped tomato and cook until softened and pulpy.
  5. Mix in achaar or chili paste, turmeric, cumin, coriander, and sugar; cook 1 minute to bloom spices.
  6. Pour in broth and water, bring to a simmer.
  7. Add soy sauce and adjust salt; simmer 3–5 minutes to meld flavors.
  8. Gently add steamed momos and simmer 2–3 minutes until heated through.
  9. Stir in lemon juice and sliced green chilies if using; taste and adjust seasoning.
  10. Ladle momo jhol into bowls and garnish with fresh cilantro; serve hot.

FAQs

Can I use frozen momos? Yes. Add a few extra minutes to simmer so they heat through.
Can I make this vegetarian or vegan? Use vegetable broth and omit any meat-based condiments; confirm the achaar is vegan.
How spicy is this recipe? Adjust with green chilies or extra chili paste to taste.