Sopa de Fideo Caldosa (Mexican Noodle Soup)

• •7 oz fideo noodles (thin vermicelli-style pasta)
• •2 tablespoon vegetable oil
• •2 large Roma tomatoes, roughly chopped
• •0.3 medium white onion, roughly chopped
• •2 garlic cloves, peeled
• •4 cup chicken broth
• •1 cup water
• • to taste salt
• •0.3 teaspoon black pepper
• •0.3 cup fresh cilantro, chopped, for garnish
• •2 lime wedges, for serving

Instructions

1. 1

   Heat the vegetable oil in a medium-sized pot or Dutch oven over medium heat. Add the fideo noodles and toast, stirring constantly, until they turn a deep golden brown. This step is crucial for flavor. Be careful not to burn them. Once toasted, remove the noodles from the pot and set aside.

2. 2

   In a blender, combine the roughly chopped Roma tomatoes, white onion, garlic cloves, and about 0.5 cup of the chicken broth (or water). Blend until the mixture is completely smooth and no large chunks remain.

3. 3

   Carefully pour the blended tomato mixture into the same pot (no need to clean it). Bring the sauce to a simmer over medium heat and cook for 5-7 minutes, stirring occasionally, until the sauce darkens slightly and thickens. This cooks out the raw tomato flavor.

4. 4

   Add the remaining 3.5 cups of chicken broth and the 1 cup of water to the pot. Bring the mixture to a rolling boil.

5. 5

   Once boiling, add the toasted fideo noodles back into the pot. Stir well to ensure the noodles are submerged. Reduce the heat to low, cover the pot, and simmer for 8-10 minutes, or until the fideo noodles are tender.

6. 6

   Season the soup with salt and black pepper to taste. If the soup is too thick for your preference, add a little more water or broth until it reaches your desired consistency.

7. 7

   Serve the Sopa de Fideo Caldosa hot, garnished generously with fresh chopped cilantro and a lime wedge on the side for a squeeze of fresh citrus.

Chef's Tips

• 💡Toasting the fideo noodles is essential for a rich, nutty flavor. Keep a close eye on them as they can burn quickly. A deep golden color is ideal.
• 💡For a spicier soup, add a whole serrano or jalapeño pepper (stem removed) to the blender with the tomatoes, or a pinch of dried red pepper flakes to the sauce as it simmers.
• 💡The consistency of the soup is a matter of preference. If you like it thicker, use slightly less water or broth. If you prefer it thinner, add more liquid at the end.
• 💡This soup is wonderfully versatile. Consider adding a dollop of Mexican crema or sour cream, a sprinkle of crumbled queso fresco, or diced avocado to each bowl before serving.
• 💡Leftovers can be stored in the refrigerator for up to 3 days. The noodles will absorb more liquid as it sits, so you may need to add a splash of broth or water when reheating to restore the desired consistency.