Sopa De Fideo (Mexico)
Indulge in the comforting flavors of Sopa de Fideo, a Mexican noodle soup that captures the essence of home in every savory spoonful.
Equipment
- Normal Kitchen Utensils
Ingredients
- 16 Oz. Fideo or Vermicelli If Using Vermicelli, Break It Into 1-2 Inch Pieces
- 4 Large Roma Tomatoes
- 1/2 Medium White or Yellow Onions
- 16 C Chicken Broth
- 6 Tbsp Vegetable Oil
- 2 Cloves Garlic
- 1/2 tsp Ground Cumin
- 1/2 tbp Oregano (Optional)
- Salt to Taste
- For Garnish
- 2 Large Avocados
- 4 Limes
Instructions
- Optional Step: Heat a large pot over medium-high heat. Cut the tops off the tomatoes and add them to the pot, along with the onion. Let them cook, stirring occasionally, for 4-5 minutes to get some char. Use this pot for the following steps.4 Large Roma Tomatoes, 1/2 Medium White or Yellow Onions
- Add the tomatoes, onion, garlic and a heavy pinch of salt to a blender. Blend until smooth.2 Cloves Garlic, Salt to Taste
- Heat the oil in a large pot over medium-high heat. Add in the fideo/vermicelli. Cook, stirring often, for 5 minutes. the pasta should toast, turning darker and taking on a nutty aroma.16 Oz. Fideo or Vermicelli, 6 Tbsp Vegetable Oil
- Stir the tomato puree in with the pasta. Add the broth, cumin and (optional) oregano, and bring to a boil.16 C Chicken Broth, 1/2 tsp Ground Cumin, 1/2 tbp Oregano
- Cover the pot, reduce the heat to a simmer, and cook for 10 minutes.
- Taste for salt one last time before serving. Serve with a side of lime wedges and sliced avocado (optional).2 Large Avocados, 4 Limes
Notes
You can easily halve this recipe, but I am not sure you will want to.
If you want some spice, try adding a jalapeño or serrano pepper to the tomato puree.
I like to serve this soup like a Mexican Pho. Give everyone a bowl of soup and a plate of toppings. Try lime, avocado, cilantro, jalapeño slices, queso fresco and radishes.