From mexicanplease.com

Sopa de Fideo (Mexican Noodle Soup)

6 servings · 20 min prep · 20 min cook

Ingredients

Ingredients

• 4-5 Roma tomatoes
• 1.5 onions (small to medium)
• 3 garlic cloves
• 8 cups stock
• 1/3 lb fideo noodles (or thin spaghetti)
• 1/2 teaspoon salt (or to taste)
• freshly cracked black pepper
• 1/2 teaspoon Mexican oregano (optional)
• oil
• freshly chopped cilantro (optional)

Steps

1. Start by roasting 4-5 tomatoes in the oven at 400F for 20 minutes or so.

   20 min

2. Saute 1 ½ roughly chopped onions and 3 whole, peeled 3 garlic cloves in a dollop of oil over medium heat. When the onion starts to turn brown (approx. 6-8 minutes) add the mixture to a blender or food processor along with the roasted 4-5 tomatoes. Combine well.

   6-8 min

3. Add ⅓ lb noodles to a saucepan along with a dollop of oil. Cook the noodles over medium heat for 3-5 minutes or until some of them are turning darker brown. Add the tomato-onion mixture from the blender and combine well with the noodles. Let this mixture cook for a couple minutes and then add 8 cups stock. (When using homemade stock, add at least ½ teaspoon salt and some freshly cracked black pepper at this point.)

   3-5 min

4. Bring the soup to a boil and then reduce heat to a simmer and let it cook for 10-20 minutes, or until the ⅓ lb noodles are cooked through.

   10-20 min

5. Take a final taste for seasoning, adding more ½ teaspoon salt if necessary. You can optionally add ½ teaspoon at this point.
6. Serve immediately and store leftovers in an airtight container in the fridge.

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