Sopa de fideo
Cooking Con Claudia · ♥ 4.4K likes · 84.4K views · 7 min video
Read about ribbons and strands in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 whole tomatoes
- onion
- 2 whole chicken bouillon
- 2 whole tomato bouillon
- ½ tsp ground cumin
- ½ tsp black pepper
- 2 cloves garlic cloves
- 1 can el pato tomato sauce
- 4 cup water
Blend three tomatoes, onion, two chicken bouillon, two tomato bouillon, half a teaspoon each of ground cumin and black pepper, two garlic cloves and a can of El Pato tomato sauce with four cups of water or chicken broth until smooth.
- oil
- 7 oz fideo pasta
Cover the bottom of a pot with oil over medium-high heat; once hot add the fideo and fry about 5 minutes until golden.
- 2 cup water
- salt
Add the tomato broth, about two more cups of water and salt; simmer, then taste and adjust salt, adding water for a brothier soup.
- cilantro
Add a handful of cilantro, reduce to the lowest heat, cover and cook 10 to 15 minutes until doubled.
- lime juice
- queso fresco
Serve the meat and potatoes on top of the fideo with lime juice, chopped cilantro and queso fresco.