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MEXICAN SOPA DE FIDEO
Mexican Sopa de Fideo is one of the most traditional soup in Mexico and is usually part of the mid-day meal in Mexican homes and in small restaurants called Fondas.
- 2 Tablespoons vegetable oil
- 8 ounces Vermicelli Pasta – Fideo noodles
- 10 ounces Roasted Tomatoes
- 1 large garlic clove or 2 small ones
- ½ cup white onion chopped
- 6 cups of chicken or vegetable broth
- Salt and pepper to taste
TO SERVE YOUR SOPA DE FIDEO:
- Mexican crumbled Queso Fresco and diced avocado.
Place roasted tomatoes, garlic, and onion into a blender. Process until you have a smooth mixture. Strain this mixture using a colander into a bowl and set aside.
Heat oil in a large saucepan over a medium-low heat, and add the fideo noodles (vermicelli noodles.) Fry the noodles slightly, stirring often, until they have a light golden-brown color, 3-4 minutes.
Pour the tomato mixture into the saucepan, and cook for about 1 minute. Stir in the chicken broth (or water mixed with the granulated bullion a). Bring to a boil, then reduce the heat to medium-low and cover the saucepan. Simmer until the fideo noodles are tender, about 8 minutes. Season with salt and pepper to taste.
To serve your sopa de fideo, divide the soup into bowls and garnish with Queso Fresco and diced avocado.
Serving: 1bowl | Calories: 309kcal | Carbohydrates: 57g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Sodium: 1623mg | Potassium: 46mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1035IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 0.8mg