To begin, mix the chicken or mutton with turmeric, cumin, yoghurt, and a pinch of salt in a bowl. Cover and let it marinate for at least 20 minutes. This allows the flavours to penetrate deeply and keeps the meat tender during cooking.

Boil water in a separate pot, add the noodles, and cook until just tender. Drain, rinse with cold water, and toss lightly in oil to prevent sticking. Set aside for serving.

Heat mustard oil in a large pot over medium heat. Once hot, add onions and sauté until golden brown. Stir in the ginger and garlic paste and cook until aromatic.

Add chopped tomatoes, turmeric, cumin, coriander, and chilli powder. Cook down until the tomatoes break apart and the mixture thickens. This spice paste forms the core flavour of your broth.

Stir in the marinated meat and cook until lightly browned. This seals in the spices and brings umami depth to the broth. Stir occasionally to avoid sticking.

Pour in the chicken or vegetable stock. Season with salt and bring the soup to a boil. Lower the heat and let it simmer for 20 minutes, allowing the broth to absorb all the flavours.

Toss in cabbage, carrots, bell pepper, and spinach. Simmer for an additional 5 to 7 minutes, just until the vegetables are tender but still vibrant.

Taste the broth and adjust salt or chilli according to your preference. For more zing, squeeze in half of the lime juice now and reserve the rest for garnish.

Divide the cooked noodles evenly into four bowls. Ladle the hot soup over the noodles, ensuring each bowl gets a good mix of broth, meat, and vegetables.

Top each bowl with chopped coriander, green chillies, and a squeeze of lime. Serve hot with extra lime wedges or a side of chilli paste if desired. The soup should be rich, lightly spicy, and deeply comforting.