Momo Soup

Clear soup made by boiling pork bones with onions, carrots, bay leaves, and peppercorns.

  • Cooking time
    5 hours
  • Calories
    kcal
Recommended by
87.4
%
of
10552
viewers who rated this recipe on Youtube

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.

Books in this recipe

No items found.
Like the work we do? Help keep this site ad-free by making a donation.
Donate

Ingredients

Serves
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
  • pepper


Method

  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.


Recipe discussion

Did this recipe help you cook something that made you happy?

At Bong Eats, we are working to standardise Bengali recipes, and present them to the world in a way that anyone, anywhere will be able to cook Bengali food with confidence—even if they have never tasted it before. We want the world to know that there is Indian food beyond tikka masala.

A lot of time and money goes into creating precise recipes such as this one. We don't want to depend on advertisements that track our viewers' activities through third-party cookies; we do not want take sponsorship money from companies that don't make subpar products.

You can help us make this a sustainable venture that can employ talented local writers, editors, photographers, recipe-testers, and more. Donate to keep us going.

Make a One-time donation

Help us keep Bong Eats free and open for everyone by making a one-time contribution. You can donate as much as you want. No amount is too little.

Donate
Become a member ⭐️

Join to get access to a vibrant private community of people who full of people who love to cook, feed and eat. Get answers to your questions about recipes, techniques, where to find ingredients from fellow members. If you love cooking, this is the place for you.

Monthly LIVE cookalongs
Shiny new private forum
Adda after every video release
Personalised recommendations
✨ See Membership Perks ✨
OR
Art by Ritwika
A fun, private community for enthusiasts of Bengali food

We're building a community

With Bong Eats adda we are trying to create a quiet corner on the internet for people who love nothing more than cooking and feeding people. The focus is naturally on Bengali and South Asian food, but as anyone who has spent time with food and its history knows, everything in food is interconnected. Nowhere is this more true than in Bengal, the melting point of so many cultures of the world—home to the first "global cuisine", as food historian Pritha Sen puts it. If that sounds like just the place you have been looking for, come help us build this space together. We are just getting started.

Join now
Join our 2000+ strong community

🧣 Winter 🫛

Bakes & Roasts

Posted on
December 21, 2023
by
Bong Eats

Winter is here. It is time to get baking. Here are some ideas, both savoury and sweet.

Read More »

✨ What's new?

View all »

Bhetki Machher Jhol

With winter vegetables

  • 45 mins
  • 208
    kcal
Viewers liked this
%

Kacha Tetuler Tok

A light, green-tamarind chutney

  • 30 mins
  • 103
    kcal
Viewers liked this
%

Duck Vindaloo

Hot-sour-spicy duck slow-cooked with garlic, vinegar and spices

  • 60 mins
  • 365
    kcal
Viewers liked this
%

Mete Kosha

Spicy braised liver curry

  • 60 mins
  • 357
    kcal
Viewers liked this
%
See all New recipes »
More
momos
recipes
View all »

Steamed Pork Momos

Flavourful, juicy filling of pork and veggies wrapped in a thin flour covering, and steamed.

  • 2 hours
  • 76
    kcal

Momo Soup

Clear soup made by boiling pork bones with onions, carrots, bay leaves, and peppercorns.

  • 5 hours
  • kcal

Momo Chutney

Hot momo chutney made with dried red chillies and vinegar.

  • 30 minutes
  • 0
    kcal
More
blue poppy
recipes
View all »

Steamed Pork Momos

Flavourful, juicy filling of pork and veggies wrapped in a thin flour covering, and steamed.

  • 2 hours
  • 76
    kcal

Momo Soup

Clear soup made by boiling pork bones with onions, carrots, bay leaves, and peppercorns.

  • 5 hours
  • kcal

Momo Chutney

Hot momo chutney made with dried red chillies and vinegar.

  • 30 minutes
  • 0
    kcal
More
Trincas
recipes
View all »

Trincas' Sizzling Pork Chops

Trincas Kolkata's pork chop sizzler recipe, with their special brown stock that forms the base for the mushroom-pepper gravy.

  • 6 hours
  • kcal

Trincas' Tom-Kha

A light and spicy Thai coconut soup

  • 20 minutes
  • kcal

Trincas' Chilli Fish

Bhetki fillets marinated, deep-fried and finished in a quick sauce

  • 1 hour
  • kcal