Sopa de Fideo

Making Sopa de Fideo Ahead

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

Making Sopa de Fideo

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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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A Few Pointers

• 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.

Serving Ideas

Warm bolillo rolls · Avocado · Crumbled queso fresco

If You're Missing Something

• 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 stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Sopa de Fideo Nutrition Facts

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.