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Noodle

Sopa De Fideo

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Sopa De Fideo

A super delicious Mexican tomato soup with toasted thin noodles. Oh my...


INGREDIENTS

  • 1-2 tablespoons neutral oil
  • 8 ounces of uncooked Fideo Cortado, fine dry noodles (can use broken spaghetti)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 medium size onion, chopped
  • 2 garlic cloves, minced
  • One 28 ounce can whole peeled tomatoes
  • 2-3 cups chicken broth
  • Kosher salt and fresh ground pepper to taste

For serving

  • Hot sauce
  • Fresh chopped green onions
  • Diced avocado

DIRECTIONS

  1. Heat 1 tablespoon of oil in a medium-size skillet and add the dry noodles. Cook until noodles are almost brown in color - mix in cumin and chili powder; continue to cook until noodles are toasty, remove from heat and set aside
  2. In a stock pot, heat 1 tablespoon oil and cook onion until translucent
  3. Add garlic, cook until fragrant about 30 seconds - then add tomatoes and use a hand blender until tomatoes are pureed (if you have one-can transfer tomato mixture in a regular blender at this time and return back to the pot)
  4. Next add 2 cups of broth and the toasted noodles to the tomato mixture (add more broth if you like it thinner)  season with salt and pepper - let simmer about 20 minutes or until noodles have softened
  5. Ladle soup in a serving bowl and garnish with hot sauce, green onions and/or avocado if you want, and I highly recommend you do

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