Nepalese Sherpa Soup
Ingredients
For the broth
1kg chicken bones
200g chicken wing tips
1 cup leek trimmings
1 onion
½ fennel trimmings
20ml ginger peel
4 cloves garlic
1 carrot
1 fresh chilli
2 - 3 star anise
1 cinnamon stick
1 teaspoon peppercorns
Fennel seeds
2 to 3 cloves of garlic
¼ cup soy sauce
Water
For the soup base
Tomatoes, chopped
Red onion, sliced
Garlic, chopped
Ginger, sliced
Chilli, sliced
For the potato dumplings
500g potatoes, peeled and boiled
Pinch salt
80 gm potato flour (or rice flour, or plain flour if necessary)
To finish
Fresh herbs (such as coriander, parsley or chives), chopped
Method
Begin by preparing the stock. Place chicken bones and wing tips into a large pot with a little cold water. Add the leek, onion, fennel trimmings, ginger peel, garlic, carrot, chilli and whole spices. Pour in enough water to fully cover the contents. Add a splash of soy sauce for colour and seasoning.
Bring the pot to the boil, then immediately reduce to a gentle simmer. Cook for 2–3 hours, topping up with water as needed to maintain the volume. Skim away any foam or fat that rises to the surface. When rich and aromatic, strain the broth and return it to a clean pot.
Add chopped tomatoes, red onion, garlic, ginger and chilli directly into the simmering broth. Let these soften and infuse into the liquid.
To make the dumplings, mash the hot boiled potatoes with a little salt until smooth. Add potato flour gradually, working it in until you have a soft, slightly sticky dough. Roll small portions gently into bite-sized dumplings. They should hold together without being dense.
Drop the dumplings into the simmering broth. They will sink at first; once they float to the surface, they are cooked and ready.
To serve, place a spoonful of chopped fresh herbs in the bottom of each bowl. Ladle the hot Sherpa broth and dumplings over the herbs so they soften and release their aroma through the soup.
Serve immediately—simple, warming and restorative.
