An easy, mild tomato noodle soup makes Sopa de Fideos a staple in kitchens throughout Mexico.
This simple soup is traditionally among the first dishes that young Mexican women learn to cook, as it is quick, easy, affordable and almost foolproof. At the same time, it is flavorful enough to be considered comfort food, and flexible enough to handle any number of additions or customizations to individual taste.
The fideos (Spanish for “noodle”) are nothing more than cut vermicelli or pelo de angel (“angel hair”) pasta, fried or toasted briefly for a little extra flavor. Commercial brands manufacture and package this type of pasta directly, but longer strands of any thin dry pasta can be broken down into about one-inch pieces.
Beyond the basic ingredients, any number of changes can work in this soup. Roasting fresh tomatoes first over a flame or under a broiler is one of the best improvements, as is substituting vegetable or fish stock, or adding diced anything. Although fideos are traditional, any pasta shape will work equally well.
In Mexico, this soup can accompany a lighter midday meal or serve as a small appetizer course. Cubes of roasted pork or chicken can turn this into a more substantial meal, and a touch of cumin or oregano would not be unwelcomed.
Serve with diced avocado and queso fresco.
Sopa de Fideos
14.5-oz can tomatoes (whole)
½ white onion
1 clove of garlic
8 oz fideos
6 c chicken stock
1 Purée the tomatoes, onion and garlic until smooth. Strain to remove any solids, if any.
2 Fry the fideos in a little oil over medium heat just until they start to color, about 3-4 min.
3 Add the purée and stir to combine, cooking for 1 min more.
4 Add the stock and bring to a boil. Reduce the heat and simmer, covered, about 10 min. Season to taste.
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