Traditional Mexican Sopa de Fideo Recipe
Ingredients
Ingredients
- 8 ounces fideo noodles (thin spaghetti, vermicelli, or angel hair pasta)
- 2 plum tomatoes (Roma tomatoes)
- 1 clove garlic
- ¼ medium white onion
- ¼ tsp ground cumin (optional)
- ½ tsp Mexican oregano (optional)
- 4 limes
- 1 ripe avocado sliced thin (optional for garnish)
- 8 cups homemade chicken broth
- 3 tbsp vegetable oil (or olive oil)
- salt to taste (about 1 tsp)
Steps
- Cut the 2 tomatoes in half and remove the seeds. Puree the 2, ~½, and 1 and set aside.
- Preheat 3 tbsp of vegetable oil to medium-hot. Add the 8 ounces noodles and stir to coat with oil. Continue stirring until the noodles have started to brown.
- Strain the pureed 2 tomatoes, onion, and 1 garlic into the 8 ounces noodles. Notice the color of the noodles. Some of them should be very brown. The browned noodles add depth of flavor to the soup.
- Add the 8 cups and stir.
- Bring the soup to a boil. Cover and reduce to low heat. Cook for 10 minutes.
10 min
- Check the salt and adjust to taste before serving.
- Serve your soup with a couple of lime halves. A squirt of lime brings the flavors together. A little chopped avocado is a nice touch.
Nutrition
Per serving
- kcal
- 469
- protein
- 20 g
- carbs
- 43 g
- fat
- 17 g