Mexican Toasted Fideo Tomato Noodle Soup

Chop onion and garlic. Blend 400 g tomatoes, 130 g onion, 10 g garlic, 200 ml broth and 2 g cumin until smooth; strain if desired.

Heat 20 ml oil over medium heat in a heavy pot and toast 180 g dry fideo 3–4 minutes, stirring frequently, until light golden; do not let it burn.

Carefully pour blended tomato mixture onto the noodles and simmer 5 minutes. Add remaining 800 ml broth and 3 g salt; bring back to a simmer.

Simmer another 8–10 minutes until noodles are tender with no dry center, stir in 20 ml lime juice and serve four immediately because the noodles continue absorbing broth.