Fideo Soup is one of the most traditional soup recipes in Mexico, and is usually part of the mid-day meal in Mexican homes and in small family restaurants called “Fondas”. If you go to a Latin market, you’ll find two types of “fideo”, the thinnest being called “Pelo de Angel” or Cambray (“Angel Hair"). Although the noodles in Mexico are similar to Italian spaghettis, fideos are usually not that long; the makers break them into smaller pieces and sell them that way, so that the noodles will fit into an average spoon. Some fideos are still sold in longer, twisted, strands, which must be broken into pieces before cooking.
I had already posted a more elaborated noodle soup before that includes chicken and vegetables, but today’s recipe is the simplest way to prepare these noodles. Not everyone is used to chicken broth, however, as some home cooks use water and granulated chicken bouillon instead.
- 2 Tablespoons vegetable oil
- 8 ounces Vermicelli Pasta – Fideos
- 10 ounces Roasted Tomatoes
- 1 large garlic clove or 2 small ones
- 1/2 cup white onion, chopped
- 6 cups of chicken broth or water mixed with granulated chicken bouillon
- Salt and pepper to taste
- Mexican crumbled Queso Fresco and diced avocado.
1. Place roasted tomatoes, garlic, and onion into a blender. Process until you have a smooth mixture. Strain this mixture using a colander into a bowl and set aside.
2. Heat oil in a large saucepan over a medium low heat, and add the vermicelli noodles. Fry the noodles slightly, stirring often, until they have a light golden-brown color, 3-4 minutes.
3. Pour the tomato mixture into the saucepan, and cook for about 1 minute. Stir in the chicken broth (or water mixed with the granulated bullion a). Bring to a boil, then reduce the heat to medium-low and cover the saucepan. Simmer until the noodles are tender, about 8 minutes. Season with salt and pepper to taste.
To serve, divide the soup into bowls and garnish with Queso Fresco and diced avocado.
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