Name: Sopa de fideo
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 7 oz Fideo pasta; 3 Roma tomatoes; 1 White onion; 2 cloves Garlic; 6 cups Chicken stock; 1 bunch Fresh cilantro; 2 Limes; 1 Avocado; 2 tbsp Vegetable oil; 1 tsp Salt

Sopa de fideo

Toasted thin noodles in a tomato chicken broth. Cheap, fast, and what a lot of people grew up on.

How many people are eating

Written for 4. Everything below is scaled to 4.

What goes on the list — untick anything you have

7 oz Fideo pasta(Hispanic aisle; or thin spaghetti broken into 1-inch pieces)
3 Roma tomatoes
1 White onion
2 cloves Garlic
6 cups Chicken stock
1 bunch Fresh cilantro
2 Limes
1 Avocado
2 tbsp Vegetable oil· most people have this
1 tsp Salt· most people have this

It lands in the shopping form, where you can edit anything, add to it, and say what you think each thing costs. Nothing is ordered until you send it.

How to cook it · about 30 minutes

Blend the tomatoes, half the onion, the garlic and 1 cup of the stock until smooth.
Heat the oil in a pot over medium heat. Add the dry fideo and stir it constantly for 3 to 4 minutes until it turns an even golden brown. Watch it closely, it goes from golden to burnt fast.
Pour the tomato mixture over the toasted noodles. It will spit, so stand back. Stir and cook 2 minutes until it darkens a little.
Add the rest of the stock and a few cilantro sprigs. Bring to a boil, then simmer on medium-low for 8 to 10 minutes until the noodles are soft.
Taste and add salt. Serve in bowls with chopped cilantro, diced avocado and a squeeze of lime.

Amounts are on the list above — they change with the number of people; the steps do not.