"Dry" Mexican Noodle Soup (Sopa Seca de Fideos)
Ingredients50 m servings 249 cals
- 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.
Per Serving: 249 calories; 4.4 g fat; 45.8 g carbohydrates; 8.3 g protein; < 1 mg cholesterol; 448 mg sodium. Full nutrition
ReviewsRead all reviews 3
This turned out pretty good but needed a LOT more liquid which translates to more seasoning as well. I ended up doubling the bouillon and also adding Mexican oregano. When I realized it was goin...
It turned out very thick so I added a little more chicken broth. If I make it again, I don't think I will brown the noodles as much.