Method

1. Cook the momos according to packet instructions
2. In a large pot, heat 1 tbsp vegetable oil over medium heat.
   • Add minced garlic and grated ginger and sauté for about 1 minute until fragrant.
   • Add the mixed vegetables (200g) to the pot and stir-fry for about 2-3 minutes until slightly softened but still crunchy.
   • Pour in the 1.5 litres of broth and bring to a simmer.
   • Add soy sauce, chilli sauce (if using), and sesame oil. (optional) for extra flavour.
   • Simmer for about 5-7 minutes, allowing the flavours to meld.
3. Divide the soup into 4 bowls and top each bowl with a portion of the cooked momos (100g per bowl). Garnish with chopped spring onions and fresh coriander.
4. Add lemon wedges on the side for a zesty kick.