Sopa de Fideo

Name: Sopa de Fideo
Total time: 25 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 200g (7 oz) fideo (thin vermicelli noodles); 2 roma tomatoes; 1/4 onion and 1 clove garlic; 1 litre (4 cups) chicken stock; 2 tbsp vegetable oil; Cilantro, lime, and crumbled queso fresco cheese, to serve

A quick, comforting toasted noodle soup in a light tomato broth — a Mexican family staple.

25 minutes

Serves 2

Soup

Contains common allergens

Dairy Wheat

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Instructions

6 steps

1
Toast the Noodles: Fry the dry fideo noodles in the oil, stirring constantly, until evenly golden-brown.

2
Blend the Base: Blend the tomatoes, onion, and garlic into a smooth purée.
3
Add the Purée: Pour the tomato purée into the toasted noodles and cook for 2-3 minutes.
4
Simmer: Add the chicken stock, bring to a boil, then simmer until the noodles are tender, about 8 minutes.
5
Season: Adjust the salt to taste.
6
Serve: Ladle into bowls and finish with cilantro, a squeeze of lime, and crumbled queso fresco.

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