This is a recipe that I made in Mexico. And it has definitely become one of my most comforting meals. I highly recommend it. 

Sopa de fideo

INGREDIENTS:

7-10 tomatoes

1 onion, sliced in half

1 serrano pepper

4 garlic cloves, unpeeled

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1 bag fideo noodles

2 tbsp oil

8 cups water

8 tsp Knorr Tomato Bouillon with Chicken Flavor

Salt to taste

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Corn tortillas

Queso fresco

On a komal or skillet, place the tomatoes, onion slices, serrano pepper, and garlic cloves over medium heat. Cook them until blackened, turning from time to time. 

Peel the tomato skins and garlic peels. Put tomatoes, onion slices, garlic cloves, and one small piece of the serrano pepper (put it all in if you like things spicy) in a blender. Add one cup water and blend until smooth. 

In a pot, heat up oil over medium heat. Stir in dry fideo noodles and sauté. Stir frequently. When the noodles are lightly browned, it's time to add the contents from the blender. 

Put a large colander over the top of the pot with the noodles and oil. Pour the blender over the top of the colander and us a spoon to press the contents until all the liquid has entered the pot. At this point you can put the contents back in the blender with another cup of water and repeat the process. Remove the colander and discard the contents into the trash. 

Add 8 cups water, 8 tsp bouillon, and 1 tsp salt to the pot. Bring to a boil then lower the heat and stir occasionally. After about 15 minutes, check to see if the noodles are cooked and add more salt, if needed. At this point I put the lid on the pot and turn off the heat. I like to let it sit for about 15 minutes before serving so that the noodles can soak up some of the sopa, but you can eat immediately if you don't want to wait. Serve with tortillas and queso fresco, if desired.