Sopa Seca (Dry Soup)

• 8 ounces vermicelli pasta coiled
• 1/4 cup water
• 1 small onions chopped
• 1 each garlic cloves crushed
• 4 ounces green chili peppers canned, diced
• 2 1/2 cups vegetable stock
• 2 medium tomatoes chopped
• 1 x black pepper
• 1 x cilantro fresh, chopped

1. Place vermicelli in a plastic bag.
2. Take a rolling pin and roll over the bag until the noodles are crumbled.
3. Set aside.
4. Place the water in a large skillet or wok.
5. Add the onion, garlic, and chiles.
6. Cook, stirring, until softened, about 2 minutes.
7. Add the vermicelli and vegetable broth.
8. Bring to a boil, reduce the heat, cover, and cook for 5 minutes.
9. Add the tomato, stir, and continue to cook, uncovered, over low heat until all of the liquid is absorbed.
10. Garnish with freshly ground black pepper and chopped cilantro.

vermicelli pasta, water, onions, garlic, green chili peppers, vegetable stock, tomatoes, black pepper, cilantro

Taken from recipeland.com/recipe/v/sopa-seca-dry-soup-44961 (may not work)