"Dry" Mexican Noodle Soup (Sopa Seca de Fideos)
Description
Fried fideo noodles add flavor to this Mexican tomato soup that's quick to make, doubling as an easy stew or dippable tomato sauce.
Ingredients
•
1 tablespoon vegetable oil
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1 (7 ounce) package fideo noodles
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1/4 white onion, roughly chopped
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1 clove garlic, sliced
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1 1/4 cups tomato puree
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2 bay leaves
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3/4 cup water
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1 teaspoon chicken bouillon granules
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1 pinch salt to taste
Directions
1
Heat oil in a large skillet over medium heat. Add noodles; fry until golden brown, about 4 minutes. Transfer to a bowl and set aside. Add onion and garlic to the skillet. Cook and stir until translucent, about 5 minutes. Add tomato puree and bay leaves; cook until heated through, about 3 minutes.
2
Pour tomato mixture carefully into a blender; add water. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into the skillet; add bouillon and salt. Bring to a boil. Reduce heat to low and add the fried noodles. Cook until the noodles are tender and have absorbed most of the tomato sauce, about 15 minutes more.