1-First, start by heating a large pot over medium heat and adding the 2 tablespoons of cooking oil. Once the oil is hot, add the 8 ounces of dry fideo noodles and toast them, stirring constantly for 4-6 minutes until they turn golden brown. This step is crucial for developing a deeper, nutty flavor in your Mexican noodle soup, so keep an eye on them to prevent burning.

2-Next, stir in the ½ teaspoon of dried oregano and cook for about 30 seconds until it’s fragrant. Then, add the 7 ½ cups of vegetable broth, 1 ¼ cups of tomato purée, the optional bay leaf, salt, and pepper to taste. Bring the mixture to a boil over high heat and then reduce it to a simmer for the noodles to absorb the flavors.

3-Continue cooking the soup for 15-18 minutes, stirring frequently, until the noodles are tender but still have a bit of bite. Once done, taste and adjust the seasoning as needed, then remove the bay leaf before serving. For serving, add a lime wedge, chopped cilantro, and any optional toppings like sliced avocado or warm tortillas.