TRADITIONAL MEXICAN SOPA DE FIDEO RECIPE
Homemade Sopa de Fideo (Mexican noodle soup) - Thin noodles in a tomato chicken broth served with a squirt of lime. Mexican lunchtime comfort food in the way that grilled cheese and tomato soup is, warm fuzzies in a bowl. It's an easy and quick Mexican soup that you will make again and again. Also called, Sopita de Fideo
Provided by Andrés Carnalla
Categories Lunch
Time 35m
Number Of Ingredients 11
Steps:
- Cut the tomatoes in half and remove the seeds. Puree the tomatoes, onion, and garlic and set aside.
- Preheat 3 tbsp. of vegetable oil to medium-hot. Add the noodles and stir to coat with oil. Continue stirring until the noodles have started to brown.
- Strain the pureed tomatoes, onion, and garlic into the noodles. Notice the color of the noodles. Some of them should be very brown. The browned noodles add depth of flavor to the soup.
- Add the chicken broth and stir.
- Bring the soup to a boil. Cover and reduce to low heat. Cook for 10 minutes.
- Check the salt and adjust to taste before serving.
- Serve your soup with a couple of lime halves. A squirt of lime brings the flavors together. A little chopped avocado is a nice touch.
Nutrition Facts : ServingSize 2 cups, Calories 469 kcal, Carbohydrate 43 g, Protein 20 g, Fat 17 g, Sodium 168 mg, Sugar 2 g
SOPA DE FIDEO RECIPE
This quick, simple and delicious Sopa (soup) de fideo is a family favorite. It's also cheesy and flavorful! Just 5 Ingredients and you'll have dinner in no time.
Provided by Lil' Luna
Categories Soup
Number Of Ingredients 7
Steps:
- Add oil to a medium pot and cook on LOW-MEDIUM heat. Add fideo and cook until noodles are coated in oil and have started to brown.
- Add tomato sauce and broth and bring to a boil. Then reduce to LOW and simmer for 8-10 minutes or until noodles are soft.
- Add cheese, salt and pepper and stir until combined. Serve warm.
Nutrition Facts : Calories 146 kcal, Carbohydrate 16 g, Protein 5 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 8 mg, Sodium 303 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
MEXICAN NOODLE SOUP (SOPA DE FIDEO)
Mexican short noodles (fideos) in a chicken broth flavored with tomato, onion, and serrano pepper for a little kick.
Provided by Ainé
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Combine 1/2 cup chicken stock, tomatoes, onion, serrano chile, and garlic in a blender. Blend until smooth. Strain tomato sauce into a bowl and reserve.
- Heat oil in a saucepan over medium-low heat. Add pasta; cook, stirring constantly, until lightly browned, about 4 minutes. Pour tomato sauce into the saucepan over the noodles; add parsley and remaining chicken stock. Season with salt. Bring to a boil, reduce heat, and simmer until noodles are soft, about 20 minutes. Sprinkle with Cotija cheese.
Nutrition Facts : Calories 248 calories, Carbohydrate 29 g, Cholesterol 12.5 mg, Fat 11.6 g, Fiber 2 g, Protein 8.4 g, SaturatedFat 3.6 g, Sodium 1069.6 mg, Sugar 3 g
SOPA DE FIDEO
Sopa de fideo is a quick and comforting Mexican staple that is particularly good on a chilly weeknight. The acidity from tomatoes, the bold garlic flavor and the luscious strands of fideo, a thin noodle similar to angel hair that's typically included in Mexican soups, make for a hearty dish. Toppings for sopa de fideo vary, but common garnishes include avocado slices, sautéed mushrooms, lime juice, queso fresco, cooked potatoes, Mexican cream - the list goes on!
Provided by Jocelyn Ramirez
Categories dinner, weeknight, soups and stews, main course
Yield 4 servings
Number Of Ingredients 10
Steps:
- Add the garlic, tomatoes, red-pepper flakes, cumin and salt to a blender, and blend until smooth. Set aside.
- Heat a medium pot over medium, then add the oil. Add the fideo to the hot oil and cook until toasted and aromatic, about 5 minutes. Be sure to constantly mix the fideo so it toasts evenly.
- Reduce the heat to low, then add the blended tomato mixture.
- Add 5 cups of water to the pot, along with the celery, carrot and bay leaf. Mix and taste for salt, adjusting if necessary.
- Increase to medium heat until simmering, then reduce to medium-low. Cook for 25 minutes, stirring occasionally, until the fideo is cooked through, the soup has melded together and the liquid has thickened.
- Remove the celery, carrot and bay leaf, and discard. Serve soup in bowls and top with any of your favorite sopa de fideo toppings.
SOPA DE FIDEOS
I've been to many Mexican restaurants and they seem to always give you a small cup of Sopa de Fideos (noodle soup) before the meal. This can easily be made at home with just a few ingredients. This is my version of this tasty Mexican noodle soup.
Provided by amandascookin
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Place the tomatoes, onion, and garlic into a blender, and pulse several times to get the mixture moving; blend until smooth, 30 seconds to 1 minute.
- Heat the olive oil in a skillet over medium-low heat, and stir in the pasta. Fry the pasta gently, stirring often, until the pasta is golden brown, 2 to 5 minutes. Remove from heat.
- Pour the tomato mixture into a large saucepan, and stir in chicken broth and noodles. Bring to a boil, and reduce heat to medium low; simmer until the noodles are tender, 7 to 8 minutes. Season to taste with salt and black pepper, and stir in the cilantro; simmer 2 more minutes to cook cilantro.
Nutrition Facts : Calories 291.5 calories, Carbohydrate 44 g, Cholesterol 6.8 mg, Fat 8.2 g, Fiber 2.8 g, Protein 9.3 g, SaturatedFat 1.1 g, Sodium 1507 mg, Sugar 6.7 g
SOPA SECA DE FIDEOS
Steps:
- For dried chiles, toast them on an ungreased griddle or heavy skillet over medium heat, turning regularly and pressing flat with a spatula, until very aromatic, about 30 seconds. In a small bowl, cover the chiles with hot water and re-hydrate 30 minutes, stirring frequently to ensure even soaking. Drain and discard the water. (Canned chiles need only be removed from their sauce.)
- Roast the unpeeled garlic on the griddle or skillet, turning occasionally, until soft, about 15 minutes; cool and peel. Roast 1 1/2 pounds of the tomatoes on a baking sheet 4 inches below a very hot broiler until blackened on 1 side, about 6 minutes, then flip and roast the other side. Cool, then peel, collecting all the juices with the tomatoes.
- In a food processor or blender, process the roasted tomatoes, rehydrated or canned chiles, and garlic to a medium-fine puree. Heat 1 tablespoon of the oil in medium-size (4-quart) pot (such as a Dutch oven or Mexican cazuela) over medium-high. Add the puree and stir for about 5 minutes as it sears and thickens. Set aside.
- If using chorizo, cook in a little oil over medium heat, breaking up large lumps as you go, until thoroughly cooked, about 10 minutes. Scoop it out with a slotted spoon, draining as much oil as possible back into the skillet.
- Pour 6 tablespoons of the remaining oil into the skillet and return to the heat. When quite hot (drop a stray noodle in ? it should sizzle but not brown immediately), lay in about 1/3 of the noodle nests to fry until noticeably browned, about 1 minute, then flip and brown the other side. Remove with a slotted spoon, draining as much oil as possible back into the skillet, and drain on paper towels. Continue until all have been browned.
- Add the broth, oregano, and pepper to the tomato sauce. Core the remaining 1 pound of tomatoes and chop into 1/4-inch bits. Add and simmer briskly until the sauce thickens to the consistency of a juicy tomato sauce, about 5 minutes. Taste and season with salt.
- Add the noodles. In about 2 minutes pull the "nests" apart (they'll have softened enough to do it at this point), then add the zucchini and the chorizo (if you're using it). Simmer, stirring occasionally, until the noodles are tender but still firm, about 2 minutes.
- If using the cream, add it now, raise the heat to medium-high and boil quickly until the sauce returns to its previous consistency. Taste again and readjust the salt, if necessary.
- Stir in half of the grated cheese, scoop into a warm serving dish, sprinkle on the remaining cheese and the cilantro garnish, and it's ready to serve.
SOPA DE FIDEOS (MEXICAN CHICKEN NOODLE SOUP)
This Mexican version of chicken noodle soup uses fideos, vermicelli or capellini for the noodles. It's garnished with cilantro, green chiles, avocado and cheese.
Provided by Molly O'Neill
Categories soups and stews, main course
Time 1h
Yield 10 servings
Number Of Ingredients 14
Steps:
- Puree the onions, garlic and tomatoes in a food processor, adding a little water if needed. Heat 3 tablespoons of melted lard or oil in a large saucepan over medium heat. Slowly pour in the vegetable liquid, being careful to avoid spattering.
- Add saffron and chili powder, if using them. Simmer gently, partly covered, for 10 minutes. Add the chicken soup and simmer gently, partly covered, for about 20 minutes more. Season with salt and pepper and add the chicken, keeping the soup warm over very low heat.
- Heat the remaining oil in an 8-inch skillet over medium heat. When hot, add the noodles and saute, turning them gently, until golden brown. Remove with a slotted spatula and drain on paper towels. The soup can be prepared to this point up to 30 minutes before finishing and serving.
- Bring the soup to a simmer. Add the noodles and cook until tender, about 7 to 8 minutes. Serve immediately, garnishing each portion with a sprig of cilantro. Pass the other garnishes at the table.
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