In a heavy-bottomed pot, heat a drizzle of oil over medium heat. Once hot, add the sopa de fideo noodles and toast them, stirring frequently for about 4-5 minutes until they turn golden brown.

Add the finely chopped onion and minced garlic to the pot. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.

Stir in the chopped tomatoes and continue to cook for 2 minutes. Pour in your chosen broth and bring everything to a gentle simmer.

Allow the soup to simmer on low heat for 10-15 minutes, adjusting seasoning with salt and pepper as needed.

Once the noodles are tender, ladle the soup into bowls and garnish with fresh herbs or lime if desired.