Heat the oil in a Dutch oven over medium heat. Add the noodles and cook, stirring frequently, until they’re golden brown, three to four minutes.
Meanwhile, place the tomatoes, onion, garlic and seasonings in a blender and blend until smooth.
Pour the tomato mixture into the pot of toasted noodles, along with the broth. Bring to a boil. Once boiling, reduce the heat to low and simmer uncovered until the noodles are tender, five to seven minutes. Portion the soup into bowls, and sprinkle with cilantro before serving.