Sopa Seca (Dry Soup)
Yield
1 batchPrep
15 minCook
20 minReady
35 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
vermicelli pasta
coiled |
|
| ¼ | cup |
water
|
|
| 1 | small |
onions
chopped |
|
| 1 | each |
garlic cloves
crushed |
|
| 4 | ounces |
green chili peppers
canned, diced |
|
| 2 ½ | cups |
vegetable stock
|
|
| 2 | medium |
tomatoes
chopped |
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
cilantro
fresh, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
vermicelli pasta
coiled |
|
| 59 | ml |
water
|
|
| 1 | small |
onions
chopped |
|
| 1 | each |
garlic cloves
crushed |
|
| 115.6 | ml/g |
green chili peppers
canned, diced |
|
| 591 | ml |
vegetable stock
|
|
| 2 | medium |
tomatoes
chopped |
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
cilantro
fresh, chopped |
*
|
Directions
Place vermicelli in a plastic bag. Take a rolling pin and roll over the bag until the noodles are crumbled. Set aside.
Place the water in a large skillet or wok. Add the onion, garlic, and chiles.
Cook, stirring, until softened, about 2 minutes. Add the vermicelli and vegetable broth.
Bring to a boil, reduce the heat, cover, and cook for 5 minutes.
Add the tomato, stir, and continue to cook, uncovered, over low heat until all of the liquid is absorbed.
Garnish with freshly ground black pepper and chopped cilantro.
