- 1 tablespoon vegetable oil
- 1 (7 ounce) package fideo noodles
- 1/4 white onion, roughly chopped
- 1 clove garlic, sliced
- 1 1/4 cups tomato puree
- 2 bay leaves
- 3/4 cup water
- 1 teaspoon chicken bouillon granules
- salt to taste (optional)
- 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.
- 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 soup is reduced to desired thickness, about 15 minutes more.
05/13/2018
recipepes.com
Dried Mexican Noodle Soup (Sopa Seca de Fideos), recipe
PT15M
PT1H
5
455 calories
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