"Dry" Mexican Noodle Soup (Sopa Seca de Fideos)

Not your traditional soup: the Mexican name of this recipe literally translates as "dry soup" so there is no liquid. Fideo noodles are fried, then stirred into a quick tomato sauce and simmered until noodles absorb it. Serve with grated aged cheese.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 249 Calories

Ingredients

• 1 tablespoon vegetable oil
• ¾ cup water
• 2 bay leaves
• 1 teaspoon chicken bouillon granules
• 1 pinch salt to taste
• 1 clove garlic, sliced
• 1 (7 ounce) package fideo noodles
• ¼ white onion, roughly chopped
• 1 ¼ cups tomato puree

Recipe Instructions

Step 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.

Step 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.