Classic Sopita de Fideo (Mexican Noodle Soup)

Steps

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1. 1
   Combine the Roma tomatoes, onion, garlic cloves, chicken bouillon, tomato bouillon, ground cumin, and 4 cups of water in a blender. Blend until completely smooth.
   ▶ ≈0:34
2. 2
   Heat a little oil in a pot over medium-high heat. Once hot, add the vermicelli pasta and fry for about 5 minutes, stirring occasionally, until the pasta is golden brown and toasted.
   ▶ ≈0:59
3. 3
   Pour the blended tomato broth into the pot with the toasted pasta, then add the remaining 2 cups of water. Stir in salt to taste.
   ▶ ≈1:26
4. 4
   Bring the soup to a simmer over medium heat. Taste and adjust salt if needed.
   ▶ ≈1:49
5. 5
   Reduce the heat to low, stir in the cilantro, cover the pot, and simmer for 15 minutes, stirring occasionally to prevent the pasta from sticking to the bottom.
   ▶ ≈1:56
6. 6
   The soup is ready when the pasta is tender and the broth is flavorful. Serve hot, optionally topped with fresh lime juice, crumbled queso fresco, and hot sauce.
   ▶ ≈2:10