Sopa de Fideo (Mexican Toasted Noodle Soup)

Method

1. 1
   • tomato 500 g
   • onion 1
   • garlic 2
   • ground cumin 1 tsp
   • vegetable stock 1 l

   Blend the tomato base — Blend the tomatoes, onion, garlic and cumin with 100 ml of the stock until completely smooth, with no flecks of skin left. Leave the jug beside the stove.

2. 2
   • spaghetti 200 g
   • vegetable oil 3 tbsp

   Toast the noodles golden — Heat the oil in a wide heavy pot over medium heat and add the broken spaghetti. Stir almost constantly for 4-5 minutes until every piece has turned the colour of toasted hazelnut — this nuttiness is the whole point of the soup, so keep them moving and do not let them scorch.

3. 3
   • tomato 500 g

   Fry down the tomato — Pour the blended tomato through a sieve straight into the pot — stand back, it will spit — and cook for 5 minutes, stirring, until it darkens from pink to brick red and clings to the noodles.

   ⏱5 min
4. 4
   • vegetable stock 1 l
   • salt to taste

   Simmer the noodles through — Add the rest of the stock, bring to a gentle simmer and cook uncovered for 8-9 minutes, until the noodles are tender and the broth has thickened just enough to coat a spoon. Taste and salt generously — the toasting mutes the seasoning.

   ⏱9 min
5. 5
   • avocado 1
   • queso fresco 80 g
   • mexican crema 4 tbsp
   • fresh cilantro 2 tbsp
   • lime 1

   Top with avocado and crema — Ladle into warm bowls and finish each one with slices of avocado, crumbled queso fresco, a swirl of mexican crema and a scatter of cilantro. Serve with lime wedges to squeeze over.