Sopa Seca Noodles

Mexican sopa seca de fideo with toasted noodles cooked until they absorb a savoury tomato broth.

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The noodles are fried before liquid is added, which gives them a nutty flavour and helps them hold their shape.

Ingredients

• 250 g fideo or thin vermicelli (broken into short pieces)
• 2.5 tbsp neutral oil
• 350 g ripe tomatoes
• 0.5 onion (chopped)
• 2 garlic cloves
• 600 ml chicken or vegetable stock
• 0.25 tsp ground cumin
• 0.75 tsp salt
• 2 tbsp fresh coriander (chopped)
• 60 g crumbled cheese (optional)

Step-by-step method

1. Blend the tomatoes, onion and garlic until smooth.
2. Heat the oil in a wide saucepan over medium heat. Add the dry fideo and fry for 3–5 minutes, stirring constantly, until golden in patches.
3. Carefully pour in the tomato mixture and cook for 3 minutes until it darkens slightly.
4. Add the stock, cumin and salt and bring to a gentle boil.
5. Reduce the heat and simmer uncovered for 8–10 minutes, stirring occasionally, until the noodles are tender and most liquid is absorbed.
6. Turn off the heat and rest for 3 minutes. The noodles will absorb a little more sauce as they stand.
7. Finish with coriander and cheese if using and serve warm.