Sopa de Fideo

Method

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1. Blend the tomatoes, onion and garlic to a smooth purée and set aside.

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2. Heat the oil in a heavy pan over a medium heat.

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3. Add the broken noodles and stir constantly for 4 minutes, until they are golden brown all over. Watch them closely.

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4. Pour in the tomato purée — it will spit — and cook 4 minutes, until it darkens.

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5. Add the stock, salt, cumin and bay leaf and bring to a simmer.

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6. Simmer 8 minutes, until the noodles are tender.

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7. Fish out the bay leaf and taste for salt.

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8. Stir in half the coriander.

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9. Serve with the remaining coriander, avocado slices and lime wedges.

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Chef’s Tips

• Toast to biscuit-brown and do not look away.
• Stand back when the tomato hits the hot oil.
• Lime at the table is not optional.

Common Substitutions & Variations

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Warm bolillo rolls
• Avocado
• Crumbled queso fresco

Storage & Reheating

Keeps 2 days refrigerated. The noodles swell; add stock when reheating.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.