Sopa Seca de Fideo (Mexico)
Explore the rich flavors of Mexican cuisine with our Sopa Seca de Fideo (translation: dry soup of noodles) recipe. Toasted noodles simmered in a savory broth create a delightful dish - something similar to a Mexican Spaghetti Marinara.
Equipment
- Blender
- Normal Kitchen Utensils
Ingredients
- 16 Oz. Fideo Vermicelli pasta is a good substitute
- 4-5 Large Tomatoes About 2 Lbs
- 3 C Chicken Broth Plus more, just in case
- 1/2 Medium White or Yellow Onion Cut Into Two Quarters
- 2 Cloves Garlic
- 2 Chipotle Peppers (In Adobo)
- 3 Tbsp Vegetable Oil
- 1 tsp Oregano Dried
- Salt to Taste
- Garnishes (Optional)
- 1 C Queso Fresco
- 1 Large Avocado Thinly Sliced
- 1 Bunch Cilantro Chopped
- 1/2 C Mexican Crema
Instructions
- Optional Step: Heat a medium skillet, or wide pot, over medium-high heat. Slice the tops off the tomatoes. Add the tomatoes and onion to the hot skillet. Cook them for 5 minutes, turning occasionally, to let them get some char. Use the same skillet for the following steps.4-5 Large Tomatoes, 1/2 Medium White or Yellow Onion
- Add the tomatoes, onion, garlic, chipotles and 1.5 C of broth to a blender. Blend until smooth and set aside.3 C Chicken Broth, 2 Cloves Garlic, 2 Chipotle Peppers
- Heat the oil in a medium skillet, or wide pot, over medium-high heat. Once the oil is hot, add in the dry pasta (Note: if substituting vermicelli, break it into 1-2 inch pieces). Stirring often, toast the pasta for 2-3 minutes until it is lightly browned and begins to smell nutty.3 Tbsp Vegetable Oil, 16 Oz. Fideo
- In the same skillet, increase the heat to high and pour in the tomato sauce mixture, oregano, a heavy pinch of salt, and the remaining broth. Bring the sauce to a boil.1 tsp Oregano, Salt to Taste
- Once boiling, cover and reduce the heat to low.
- Let the pasta simmer, stirring occasionally, for 15 minutes. The final thickness of the sauce should be like a saucy Spaghetti Marinara. If the sauce is still too soupy after 15 minutes, remove the lid and let it reduce until it thickens up. If the sauce is too thick, add a little extra broth.
- Give the pasta one last taste for salt and then serve. I like to garnish mine with Queso Fresco, avocado and cilantro, but make it your own! It is also great without garnishes.1 C Queso Fresco, 1 Large Avocado, 1 Bunch Cilantro, 1/2 C Mexican Crema
Notes
Broth-wise, the best is always homemade; but powdered bouillon is always a great substitute in Mexican food. The ratio is usually 1 tsp bouillon to 1 C of water, but check the instructions on the jar.
Fideo is the authentic pasta of choice for this dish. However, in a pinch, it is easily substituted with vermicelli or angel hair pasta. Simply break the pasta into smaller pieces.
You can also bake this dish, similar to a baked spaghetti. Add the cooked Sopa Seca de Fideo to a baking dish and sprinkle with 1-2 C of Queso Fresco or Monterrey Jack cheese. Bake at 350 degrees until the cheese is bubbly (about 10 minutes).