Sopa seca (dry soup)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Vermicelli; coiled |
| ¼ | cup | Water |
| 1 | small | Onion; chopped |
| 1 | Garlic clove; crushed | |
| 4 | ounces | Green chiles; canned, diced |
| 2½ | cup | Vegetable broth |
| 2 | mediums | Tomatoes; chopped |
| Fresh ground black pepper; f | ||
| Chopped fresh cilantro; for | ||
Directions
Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Place the 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.
251 calories, ⅘ grams fat per serving.
Variation: Add ½ cup corn kernels and ½ cup thawed frozen or fresh green peas to the mixture along with thte noodles and broth.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994