Sopa De Fideo (Step by step)

A bowl of soup with a spoon on the side.

Sopa De Fideo (Step by step)

Sopa De Fideo is a comforting soup that's easy to become nostalgic for. Like many of our familial recipes, it's a dish whose exact combination of pasta and broth makes us think of our parents or grandparents who lovingly prepared it for us as children.

Course Main Dish, Side Dish

Cuisine Mexican

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 125kcal

Author Ana Frias

Ingredients

1 Tbsp vegetable oil
7 oz fideo noodles (or short vermicelli)
¼ cup chopped white or yellow onion
2 small carrots peeled, and chopped
6 cups vegetable broth (see note below)
8 oz can (about 210 grams) Tomato sauce
1 Teaspoon better than bullion stock (no chicken base) or a cube of vegetable stock
¼ cup chopped cilantro
1 teaspoon kosher salt
½ teaspoon black pepper
limes & hot sauce for serving.

Instructions

To a large pot add the vegetable oil and heat over medium heat.
1 Tbsp vegetable oil
Add the fideo and cook for one minute stirring constantly.
7 oz fideo noodles
Add onions and carrots and lower heat and continue cooking, stirring to prevent the fideo from burning. Sauté until the fideo is toasted and golden brown. (Do not leave pot alone at this stage as the fideo changes color quickly and might burn).
¼ cup chopped white or yellow onion, 2 small carrots
Add the broth, tomato sauce, bullion, cilantro, salt & pepper. Stir to incorporate everything together.
6 cups vegetable broth (see note below), 8 oz can (about 210 grams) Tomato sauce, 1 Teaspoon better than bullion stock (no chicken base), ¼ cup chopped cilantro, 1 teaspoon kosher salt, ½ teaspoon black pepper
Increase heat to medium-high to bring soup to a boil, then reduce to a simmer, and cook for 10 minutes or until fideo is soft.
Remove pot from heat, and allow soup to rest for another five minutes.
Serve with lime wedges, hot sauce and tortillas on the side.

Notes

Optional variations:

For more solid Fideo (to serve on a plate), use 5 cups of vegetable broth.
If adding vegetables, use 7 to 8 cups of vegetable broth for a soupy consistency.
Adjust seasoning to taste.

Nutrition