Sopa de Fideo

🛒 Ingredients

• Fideo pasta 38 g · 141 kcal
• Roma tomatoes 75 g · 14 kcal
• White onion 13 g · 5 kcal
• Garlic cloves 3 g · 4 kcal
• Chicken broth 240 g · 24 kcal
• Vegetable oil 7 g · 63 kcal
• Fresh cilantro 4 g · 1 kcal

👨‍🍳 Instructions

1. In a blender, combine 75g (approx. 1 small) Roma tomato, 13g white onion (a small piece), and 3g garlic (less than 1 clove) with 30ml of chicken broth; blend until smooth. Set aside this tomato sauce for one serving.
2. Heat 7g (approx. 1/2 tbsp) vegetable oil in a small pot or deep skillet over medium heat. Add 38g of fideo pasta and cook, stirring frequently, until golden brown, about 3-5 minutes. Be careful not to burn it.
3. Pour the prepared tomato sauce into the pot with the toasted fideo. Cook for 2-3 minutes, stirring, allowing the sauce to thicken slightly and the flavors to meld.
4. Add the remaining chicken broth (210ml) to the pot. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes or until the fideo is tender.
5. Season with salt to taste. Serve hot, garnished with 4g (approx. 1 tbsp) fresh cilantro if desired. For a richer flavor, you can add a squeeze of lime or a dollop of crema (Mexican sour cream) to your serving.