8ozfideo pasta (or angel hair pasta, or also regular spaghetti broken into pieces)
1medium tomato(or ½ cup of canned tomato sauce)
½medium onion(about 2 oz)
4cupslow-fat chicken stock(or water + 1 tsp of granulated chicken buoillon)
3Tbspcanola oil(or any other oil)
1small garlic clove
Cut the tomato in half and remove the seeds. Place it with the onion and garlic in a blender, add 1 cup of chicken broth and blend until pureed.
Preheat the oil in a large saucepan over medium heat. Add pasta and stir to coat with oil. Cook stirring constantly until pasta is nicely browned.
Pour the tomato sauce (recaudo). Let it sizzle while mixing for about half a minute.
Add 3-4 cups of chicken stock (or water + granulated bouillon). Season with salt and bring to a boil.
Reduce the heat and let it simmer for about 10 minutes or until fideo pasta is well cooked. Adjust salt to taste and serve immediately.
MAKE IT VEGANReplace chicken stock with vegetable stock. Add some diced veggies to the mix and there you go, a delicious vegan fideo soup for lunchtime!Serve with a squeeze of lime, diced avocado and chopped green chillies & cilantro.MAKE IT HEALTHIERDo not fry noodles. Instead toast them at very low heat in a frying pan and then added it as the recipe calls. You can also add them without toasting, even though the consistency of the fideo soup will be a bit different.TIPS AND TRICKS
This is a brothy soup, so don’t be scared for the amount of stock or water you have to add.
Eat is as soon as you can. Leaving it to rest makes the pasta to absorb almost all liquid and is not nice.
If you want a smoky flavour in your soup, roast the tomatoes and onions in a comal or iron skillet.
If you have leftovers, place them into a container with lid and store in the refrigerator for up to 3 days.
Pay attention to salt, I normally use unsalted chicken stock/buoillon.