-
Boil 2 cups of water in a cauldron, along with a pinch of salt.
-
Place the Hakka noodles in a cauldron of boiling water and allow them to cook. Wash the cooked noodles in cold water and set them aside. Keep the water in which the noodles were boiled for later use.
-
Shred some cabbage, season with salt, and set aside for 10 minutes. Squeeze the excess water from the cabbage and set it aside to use as vegetable stock in the soup.
-
Take a cooking pan and add 2 tablespoons of oil. Add chopped ginger and garlic to it. Fry it for a minute. Add one chopped onion and cook it till translucent.
-
Add one bowl each of shredded carrot and cabbage. Cook them on high flame and constantly stir the vegetables. Add a tomato chopped lengthwise and cook for a couple of minutes.
-
Season with salt to taste, a teaspoon of red chili powder, 1/2 teaspoon turmeric powder, and ½ teaspoon garam masala powder. Combine well and stir.
-
Add red schezwan chutney or paste and mix all ingredients well. Add some green and white portion on spring onion finely chopped.
-
Add in the juice of 1 lemon and the cabbage stock reserved early.
-
Add the strained noodles water from step-2 into the cooking pot. Bring it to a boil. Thupka soup is ready to serve.
-
In a soup bowl, add a handful of boiled noodles. Pour hot Thupka soup over it. Garnish with greens of coriander leaves and spring onion.
