Molo Soup

Hot, hot, hot!

Literally and figuratively, molo soup is HOT!

The warm, comforting and soothing effect of this soup are enough reasons to make this a staple in your kitchen menu. The solid combination of chicken, pork dumplings and the garlicky flavor of the broth just make a perfect soup.

Especially lately that it has been raining, molo soup should be the excellent comfort food with a wet weather at the backdrop.

Molo soup

For the pork dumpling:

1/2 kilo ground pork

1 onion, minced

1 egg

4 tbsps flour

salt and pepper to taste

molo wrappers

For the chicken broth:

1 pc chicken thigh/legs

salt and pepper to taste

1 onion, quartered

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1/4 cup deveined shrimps, chopped

1 medium onion, sliced

1 head of garlic, minced

2 tbsps patis (fish sauce)

1/2 cup dahon ng sibuyas (green spring onions)

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To make the broth, season chicken with salt and pepper. In a pot, cover with water and add onion. Cook until chicken is tender and cooked. Shred chicken and set aside. Meantime, keep stock for later use.

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The pork dumplings are made by seasoning the ground pork with salt and pepper and adding onion, egg and flour. Mix well and wrap in molo wrappers. Set aside.

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In another pot, saute onion, garlic, chicken and shrimps. Season with patis. Add chicken stock and bring to a boil. Once boiling, drop dumplings and cook for ten to fifteen minutes. Top with dahon ng sibuyas (green spring onions). Serve hot.