Sopa de fideo de mi casa (home style Mexican tomato noodle soup)

[Hazelnut]

Sopa de fideo de mi casa:
6:
5 tomatoes quartered plus one extra for garnish
1 small onion quartered
750gm of chicken stock or 1 tbsp of chicken stock paste plus 750gm water
1/2 cup vegetable oil
125gm angel hair pasta broken into thirds
1/2 bunch of coriander
70 gm mozzarella to serve:




Grate mozzarella on speed 4 for about 3-5 seconds remove from bowl

Add tomatoes and onion in jug blend on speed 9 for about 5 seconds or until smooth.
Add chicken stock or stock paste and water cook for 6 minutes/100 degrees/ speed 4

Meanwhile heat oil in a frying pan on medium heat and fry pasta for 2 minutes or until golden

Add pasta to jug and cook 20 minutes/ 100 degrees/ reverse speed soft
Add coriander bunch whole and cook 10 minutes/ 100 degrees/ reverse speed soft

Remove coriander

Serve with a sprinkle of cheese and some fresh chopped tomato

This  recipe was adapted from Feast magazine August 2013:

[judydawn]

Thanks for the recipe Hazelnut.  Just one thing, after the cheese is grated it is obviously removed from the bowl for garnishing the soup.  Perhaps you could add that to the recipe as I think some may leave it in the bowl and go on with the recipe. 

[Hazelnut]

Ah yes good point!

[judydawn]

Thanks Hazelnut.  I must try it myself, all ingredients except coriander on hand here.

[judydawn]

Made this tonight - not a good picture, don't know why my pictures are fuzzy at the moment.  It was cheap and easy to make and I enjoyed it thanks Hazelnut.   

I used bundles of vermicelli egg noodles and in lieu of a bunch of coriander I wrapped 37g of my frozen coriander & oil pats in muslin which was easily removed at the end of the cooking. I forgot to add the cheese and tomato to the bowl but I will do that with my next bowl tomorrow