Sopa de Fideo 

Sopa de Fideo is a warm and comforting Mexican noodle soup featuring thin, toasted noodles immersed in a flavorful tomato broth. It’s quick, easy, and nostalgic beloved by both kids and adults and can be made vegan by swapping broth types.

Full Recipe:

Ingredients 

• 1 (28-ounce) can whole tomatoes (or ~2 pounds fresh, chopped)

• ¼ cup olive oil (initial portion for blending)

• 3 tablespoons olive oil (for toasting noodles)

• 2 cloves garlic

• 1 tablespoon fresh Mexican oregano or Mediterranean oregano, chopped

• 1 teaspoon kosher salt

• 1 teaspoon ground cumin

• 1 (7-ounce) package fideo pasta (cut vermicelli noodles)

• 1 quart chicken broth (or vegetable broth for vegan version)

• ⅓ cup chopped cilantro

Directions

1. Prepare tomato base
   Blend the whole tomatoes (with juices), ¼ cup olive oil, garlic, oregano, salt, and cumin until smooth. Set aside; keep it nearby as you'll need it right after toasting the noodles.

2. Toast the noodles
   Heat 3 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the fideo noodles and stir continuously until they turn a matte golden brown this toasting imparts a nutty, rich flavor.

3. Combine tomato base and broth
   Carefully pour in the tomato mixture it may sputter from the hot oil, so stir constantly. Let it fry briefly, then add the broth. Bring to a boil, reduce heat to medium-low, cover, and simmer until the noodles are tender, about 5 minutes.

4. Finish and serve
   Stir in the chopped cilantro. Serve immediately with optional lime wedges, as the noodles will continue to absorb liquid and soften over time.

Nutrients (per serving; makes 4 servings)

• Calories: 170 kcal

• Total Fat: 11 g

  • Saturated Fat: 2 g

  • Unsaturated (mono + poly): 9 g

• Cholesterol: 5 mg

• Sodium: 1,409 mg

• Carbohydrates: 14 g

  • Fiber: 2 g

  • Sugar: 2 g

• Protein: 4 g