"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.

Provided by Josefina Mijares

Categories Soups, Stews and Chili Recipes Stews

Time 50m

Yield 4

Number Of Ingredients 9

Ingredients

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

Steps:

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.
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.

Nutrition Facts : Calories 249 calories, Carbohydrate 45.8 g, Cholesterol 0.1 mg, Fat 4.4 g, Fiber 3.3 g, Protein 8.3 g, SaturatedFat 0.8 g, Sodium 447.9 mg, Sugar 6.5 g