Sopa de Fideo "Mexican Noodle Soup"
This sopa de fideo recipe is a childhood favorite for many Mexicans, as it is warm and comforting with a fragrant tomato-based broth. It is also easy to make, and kids love it because of the tomato flavor and pasta noodles, which is why fideo soup is popular with moms!
Servings: 4
Calories: 408kcal
Ingredients
- 8 oz Fideo pasta (or vermicelli, angel hair pasta)
- 2 small Roma tomatoes (or ½ cup of canned tomato sauce)
- ½ medium Onion
- 2 small Garlic clove
- 4¼ cups Chicken stock (or water + 3 teaspoon of chicken buoillon)
- 3 tablespoon Canola oil
- Salt to taste
Instructions
Preparations
- Cut the tomatoes in half or quarters and set them aside.
- Mince 1 garlic clove.
Cooking instructions
- Place the diced tomatoes, onion, and 1 garlic clove in a food blender with the 1 cup of chicken stock and pulse until pureed.
- Set a large saucepan over medium heat with the canola oil and add the minced garlic.
- Add the noodles to the saucepan and coat them with the oil and garlic.
- Cook noodles for a few minutes until golden brown. Stir them constantly so that they don't burn or stick to the bottom of the pan.
- Pour the tomato mixture into the saucepan while mixing for about half a minute.
- Pour in the remaining chicken stock, season with salt to taste, and bring to a boil.
- Reduce the heat to low and let the Mexican noodle soup simmer for about 10 minutes or until the noodles are soft.
- Turn off the heat and serve immediately.
Recipe Notes
Stir the noodles.
To avoid the noodles from sticking to the bottom of the pot, make sure to stir them constantly.
Thinner consistency.
If you want a thinner soup, add another half cup of chicken stock.
Don't overcook the noodles.
Do not overcook the noodles, as they will continue to cook in the soup even after you turn off the heat.