Wednesday, February 4, 2015

Mexican Noodle Soup / Sopa de Fideos


Fideos1A
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.

SERVES 4
  • 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 or vegetable broth 
  • Salt and pepper to taste
TO SERVE:
  • Mexican crumbled Queso Fresco and diced avocado.
fideo2
DIRECTIONS:
Fideo Soup-Sopa de Fideos1 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.

Sopa de Fideo - Fideos Soup2 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.

Sopa de fideo - Fideo Soup3 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.

¡Provecho!

Thank you for being here...thank you for sharing.

18 comments :

  1. Hola Mely! My aunt, bless her heart, always served what she called fideos. It was a sad little lump of congealed noodles and canned tomato sauce. Honestly, when I think of her cooking it gives me the shivers.

    That's an interesting pot you're using, what can you tell me about it?

    ReplyDelete
    Replies
    1. Hello Brewella,

      It's a clay pot I found at Marshall's a couple of years ago. It say's "made in Italy" underneath.

      Delete
  2. looks great and easy to make on my list

    ReplyDelete
  3. I see your recipe calls for •10 ounces Roasted Tomatoes, but the picture depicts the tomatoes actually being roasted. How many tomatoes are needed to yield 10 ounces?

    ReplyDelete
    Replies
    1. Hello Melissa,
      About 2 tomatoes, just like the ones in the above picture. The picture is to show how we roast the tomatoes.

      Happy cooking.

      Delete
  4. Was very good!! Ty for the recipe.

    ReplyDelete
  5. Thank you, I love this soup

    ReplyDelete
  6. I'm so glad I found your blog, I made the red pozole last night and it tastes just like my mother-in-law's! This fideo soup is exactly how she makes hers too. Your recipes are so authentic and taste like I'm in the kitchen with my mother-in-law. Thank you for being true to your country's flavors.

    ReplyDelete
    Replies
    1. Hello Leah,

      Thank you for taking the time to come back and leave a comment. I hope you keep cooking the recipes and enjoy with your family!

      Delete
    2. Hello Leah,

      Thank you for taking the time to come back and leave a comment. I hope you keep cooking the recipes and enjoy with your family!

      Delete
  7. What if I do not have a strainer as depicted to strain the tomato puree?

    ReplyDelete
    Replies
    1. Hello Amanda,
      Is you don't have a strainer, you can skip that step. Many cooks don't strain their tomato sauce, either they don't have a strainer or personal choice. The soup will be delicious anyway.

      Happy cooking!

      Delete
  8. I am so very excited I found your recipes. I remember my grandma making this and I've missed her cooking so much. I will be making this very soon!

    ReplyDelete
  9. I found this recipe awesome, I'm trying to recreate my moms cooking. She passed in 1987 when I was 19. Thanks for this

    ReplyDelete
    Replies
    1. Hello Joel,

      I hope you like the soup. Happy cooking!

      Delete
  10. If using water instead of chicken broth how many tbl of chicken bouillon are needed?

    ReplyDelete
    Replies
    1. Hello Adri,

      One cube per one cup of water. Happy cooking!

      Delete
  11. love it! my boyfriend makes a simpler one called "solteros" (single man) you fry up any small noodle till light brown add onion powder, chicken buillon, boil with water and a can of tomato sauce till noodles are super tender. serve with tapatio hot sauce. it tastes the same.

    ReplyDelete

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