07.19.14 $4.11 recipe / $.69 serving
Hola buddies! Late yesterday I travelled home from the visit to Mexico and that i couldn’t wait to get involved with your kitchen today. Certainly one of my wonderful readers recommended Sopa de Fideo in my experience a few days ago and that i thought this is a suitable time for you to try it out (a lot like your final celebration of all of the wonderful a few things i saw and familiar with Mexico).
This incredibly simple soup is simple to create, filled with flavor, and (obviously) affordable. Important special may be the toasted vermicelli noodles that add some extra depth of flavor when compared with every single day noodle soup. There's a million methods to make Sopa de Fideo, and so i put my very own spin onto it after some cumin, lime juice, and fresh cilantro (since i LOVE lime in soup). If you wish to get this to soup just a little heartier, you can include some shredded chicken. or commercially made rotisserie chicken. If you wish to enjoy toppings, consider using a couple of chunks of avocado, some crumbled queso fresco. or perhaps a couple of tortilla chips. I ate mine basically as described below and loved every spoonful!
Sopa de Fideo (noodle soup)
4.9 from 18 reviews
- 1 medium onion $.41
- 2 cloves garlic clove $.16
- 2 Tablespoons of vegetable oil $.04
- 8 oz. uncooked vermicelli noodles $.75
- ½ teaspoon cumin $.05
- 1 (28 oz.) can whole peeled tomato plants $1.39
- 6 cups chicken broth $.79
- 1 medium jalapeo (optional) $.05
- 1 medium lime $.25
- ¼ bunch fresh cilantro (optional) $.22
- Dice the onion and mince the garlic clove so that they will be ready to go if needed.
- Add some vegetable oil to some large soup pot. Break the vermicelli noodles into one or two inch sections after which add these to the pot. Prepare the dry noodles within the oil over medium-low heat while constantly stirring for several-a few minutes, or before the noodles have switched golden brown and therefore are slightly blistered.
- Add some diced onion, minced garlic clove, and cumin towards the pot using the noodles and then prepare and stir for any couple of minutes more, or before the onions have softened.
- Add a bit of the juice in the can of tomato plants towards the pot to prevent the browning from the noodles. Make use of a blender or immersion blender to pure the canned tomato plants with their remaining juices. Add some pured tomato plants towards the pot using the noodles, combined with the six glasses of chicken broth.
- If utilizing a jalapeo pepper, combine it with the pot whole (this provides a small jalapeo flavor without an excessive amount of heat). Convey a lid around the pot, turn heat as much as medium high, and let it arrived at a boil. Allow the pot simmer for around fifteen minutes, or before the noodles are soft.
- Add lime juice and roughly chopped cilantro leaves towards the finished soup right before serving (I made use of juice from half the lime, but adjust the way you like).
Step-by-step Photos
First I diced one onion and minced two cloves of garlic clove. Use a white-colored or yellow onion here, whichever you've or prefer. I needed those to be chopped and able to go after i required to add these to the pot. The next phase of browning the noodles will go rapidly, so you have to be prepared to avoid burning the noodles.
Add two tablespoons vegetable oil to some large soup pot. Break 1/2 lb. (8 oz.) of vermicelli noodles into one or two inch sections. Add these to the pot and prepare while stirring over medium-low heat for any couple of minutes, or before the noodles are golden brown such as this. Strive for about 50 % from the noodles being browned simply because they may brown a little more within the next step.
When the noodles look brown along with a little blistered, add some pre-chopped onions, garlic clove, and cumin. Still prepare while stirring for any couple of minutes more as the onions soften (the cumin may also toast just a little along the way). The moisture released in the onions should slow lower the browning from the noodles and them from going too much.
Next it’s time for you to pure the canned tomato plants. Why would you use whole tomato plants should you’re just likely to pure them anyway? Rumor has it (that simply means I didn't remember where I heard it) the better tomato plants can be used for &"whole&" canned tomato plants, as the poorer quality tomato plants can be used for diced or crushed tomato plants. I don’t determine if that’s true, but we’ll opt for it today. Anyway&...
Add a bit of the juice in one 28-oz. can of whole tomato plants towards the soup pot using the noodles to prevent them from browning. Adding the remainder (tomato plants and juices) to some blender and blend until they're pured. I left mine just slightly chunky. Add some pured tomato plants towards the pot.
Include 6 glasses of chicken broth. I personally use Much Better Than Bouillon soup base to create my broth since it’s less costly than canned broth and that i can combine anywhere which i need. The small jar just sits within my fridge ready for whenever I want broth. (1 teaspoon chicken base + 1 cup water = 1 cup broth)
Lastly, add one WHOLE jalapeo towards the pot. Why whole? It infuses the soup after some jalapeo flavor with little heat. BUT take by using a touch of suspicion. Every pepper features its own degree of heat, in order to’t be certain that it won’t be spicy with this particular method. Just drop the pepper entirely, convey a lid around the soup, turn heat as much as medium-high, and allow it to arrived at a boil. Allow the soup boil for around fifteen minutes, or before the pasta is cooked through.
When the noodles are cooked, it’s time for you to add some final touches. A squeeze of lime juice and a few roughly chopped cilantro. I made use of about 50 % from the lime and 1/4 couple of cilantro, but you should use pretty much to taste.
Stir them in and serve. The more the soup sits, the greater the noodles will absorb the broth and fill the pot. Within this picture, immediately after simmering, it’s still pretty brothy. After taking my photographs it had been thick and noodly. Yummy.
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