Fideo Noodle Soup

A few weeks ago while I was checking out, the grocery clerk took a look at what I was buying and asked excitedly if I was making fideo. I was like, what's fideo?!? I love learning about new dishes. She explained this classic Mexican soup to me, and it sounded simple and delicious. The soup, named after fideo noodles, is a tomato noodle soup at its heart. It's got a slightly toasty flavor from cooking the noodles first in oil and has great spices. Some versions are very straightforward with just broth and noodles, and some are more complex with the addition of meat. I decided to throw in some veggies that I had in the fridge and it was delicious.

Fideo Noodle Soup
1 7 oz package fideo noodles
4 1/2 C water
16 oz can no-salt-added tomato sauce
1 cube vegan bullion
1 small ear corn (shucked and kernels cut off)
1 medium tomato (diced)
2-3 garlic cloves (minced)
1/2 lime (juice of)
2 tsp cumin
dash oregano
dash onion powder
dash garlic powder
dash smoked paprika
black pepper, to taste

1. In a medium-large saucepot add 2-3 tsp oil. Heat to medium. Add uncooked noodles and cook until browned (8-10 minutes), stirring frequently. They sould be fragrant and toasted, but be careful not to burn!!
2. Add minced garlic and cook another 1 minute.
3. Add water and bullion. Stir well. Turn up the heat and cook 5 minutes.
4. Add cumin, onion powder, garlic powder, paprika, oregano, salt and pepper. Stir well. 
5. Add tomato sauce, tomato and corn. Bring to a boil, stir, and then bring down to simmer at the lowest heat.
5. The soup is finished when the noodles are very tender. Finish with fresh cilantro and lime juice.