Ingredients:

  • 3 large Roma tomatoes, quartered (approx. 400g)
  • 0.5 medium white onion, roughly chopped
  • 2 cloves garlic, peeled
  • 1 tsp ground cumin
  • 0.5 cup water
  • 7 oz fideo noodles
  • 2 tbsp neutral vegetable oil
  • 6 cups low-sodium chicken broth
  • 1 tsp kosher salt
  • 0.5 cup fresh cilantro, chopped
  • 2 medium limes, cut into wedges

Instructions:

  1. Place the tomatoes, onion, garlic, cumin, and 1/2 cup of water into a high-speed blender. Blitz on high until the mixture is completely smooth.
  2. Heat the neutral oil in a large Dutch oven or deep skillet over medium heat. Add the dry fideo noodles and stir constantly for 3–5 minutes until they reach a deep golden mahogany color.
  3. Carefully pour the blended tomato mixture over the toasted noodles. Stir for 2 minutes to cook off the raw aromatics. Pour in the chicken broth and increase heat to bring the soup to a boil.
  4. Reduce heat to a simmer, cover, and cook for 8–10 minutes until the noodles are tender. Stir in the fresh cilantro, adjust salt to taste, and serve with lime wedges.