A Mexican noodle soup where thin pasta toasts first, then simmers in tomato broth until cozy, light, and weeknight-friendly.
10 min prep 20 min cook
Keeps the screen on · step-by-step guide · built-in timer
Prepare the fideo noodles and tomato puree.
Toast the noodles in oil over medium heat for 3 minutes.
Add the tomato and onion puree to the pot and cook for 4 minutes.
Add the chicken broth.
Cook the soup for 15 minutes so the noodles do not swell too much.
Serve hot.
💡 Tip: Toasting the noodles for 3 minutes helps keep them from turning pasty in the tomato soup.
🍽️ Serving suggestion: Serve hot with lime and fresh cilantro.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~200
kcal calories
6
g protein
27
g carbs
6
g fat
4.6g
Sugar
1.8g
Fiber
864.4mg
Sodium
1.2g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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