Sopa de Fideo

Method

1. 1

   Blend the tomato base

   Blend the tomatoes, onion, garlic and 250 ml of the stock for 45 to 60 seconds, until completely smooth.

2. 2

   Toast the fideo

   Heat the oil in a large saucepan over medium heat for 1 minute, add the vermicelli and toast for 4 to 6 minutes, stirring often, until evenly golden.

3. 3

   Cook the tomato base

   Pour in the blended tomato mixture over medium heat and cook for 1 to 2 minutes, stirring, until it bubbles gently and the raw tomato smell fades.

4. 4

   Bring the soup to a simmer

   Add the remaining stock and salt, then heat over high heat until small bubbles rise steadily around the edges and the soup is gently simmering.

5. 5

   Simmer until tender

   Reduce to low heat and simmer for 4 minutes, then check the fideo and continue for up to 2 minutes, until tender but still holding its shape.

6. 6

   Season the broth

   Remove the pan from the heat and taste the broth; adjust the seasoning while it is hot, until it tastes balanced.

7. 7

   Serve

   Ladle the soup into four bowls and top with coriander, serving the lime wedges alongside.

Tips

• Stir the vermicelli frequently as it toasts so it browns evenly without burning.
• Check the noodles after 4 minutes of simmering, as thin vermicelli can become soft quickly.
• Serve promptly because the fideo continues to absorb broth as it sits.

Swaps

• Use chicken stock for a non-vegetarian version.
• Use another mild cooking oil in place of vegetable oil.

Storing

Cool leftovers promptly, refrigerate in a covered container for up to 3 days, and reheat gently until steaming hot. The noodles will soften and absorb broth; add a little stock or water if needed.