Put tomatoes in boiling water for 5 minutes, remove the skin and chop it.

Heat oil in a pan and splutter cardamom, cinnamon and cloves.

Saute ginger and garlic together and add blanched tomatoes.

Cook in a low flame for 5 minutes and remove from fire.

Cool it well and grind it into a fine paste in a mixer.

Boil 4 cups water and add the paste along with salt.

Mix it well and keep it in the flame till it reaches the required consistency.

Mix cornflour in 1/2 cup water and transfer into the soup.

Keep in the flame for 2 more minutes and remove from fire.

Take soup bowl, put some boiled noodles and pour the soup over the noodles in the bowl and sprinkle pepper powder over it.

:- Serve hot with brown bread or toast.