Alma Bax 
Sopa de fideo is one of those dishes that is so simple it’s easy to forget how amazing it truly is. It’s the Spanish version of a classic noodle soup recipe that originated in Mexico. The dish calls for a pint of chicken broth, a quart of thin egg noodles (hominy is traditional, but any kind will do), a quart of cooked pinto beans, and a quart of sliced tomatoes. On top of that, you’ll need a couple of cloves of garlic, a small amount of chopped cilantro, and a hefty amount of olive oil. Some recipes also call for a pinch of salt, and you can go light on the salt if you like. Another thing you might consider adding
One of the most common dishes in the world, the combination of a soup, a salad, and a main dish is the cornerstone of a well-balanced meal. This dish is the perfect choice for people that want to lose weight, since it is very filling and offers a relatively low fat content. In this recipe we will take advantage of the texture that derives from the combination of the pasta and the sour beans, as well as the acidity that contributes to the flavor.
Mexican food is famous all over the world and as a result, Mexican foods are usually very popular. Some of the Mexican foods that you can make using this recipe include: Food from the Mexican state of Querétaro, including for example Sopa de Fideo (Noodle Soup), which contains noodles, beef, chili peppers, corn, and tomatoes.
Soup of Faith is a traditional Mexican noodle soup prepared with a tomato-based broth that can easily be veganized.
Because it’s Easy, Quick, and Affordable, this basic but delicious soup is a staple in Mexican households.
My mother-in-law prepares fideo often for my children since they like it, and it can also be used as a ‘caldo’ to prolong a meal. Affectionately known as a low-cost filler.
The soup is usually prepared with chicken bouillon, but I turned it vegan by using chicken stock or vegetable broth. Like my mother-in-law, you may top fideo with queso fresco, avocado, or garbanzo beans.
How to Make Fideo Soup
Tomato Sauce (Blended)- This is the soup’s foundation, and it couldn’t be simpler! In a blender, combine sliced tomatoes, onion, garlic, and chicken stock.
This is the exact combination I use in my Albondigas and Lentejas recipe.
Toasted Noodles- Fideo is prepared using tiny vermicelli noodles, which are widely available in supermarkets. To develop flavor, roast the noodles in oil until they become a golden brown. Mexican rice is made using the same technique.
After the noodles have been toasted, the tomato mixture and a couple more cups of liquid are added. Bring to a moderate boil, then simmer for 10 minutes to have a warm, soothing bowl of fideo.
Fideo is best served immediately away, but bear in mind that the noodles may expand if refrigerated. To thin down the soup, just add extra water while reheating.
Here’s the link to the YouTube video:
Sopa de Fideo
Renee Fuentes is a model and actress.
Sopa de Fideo is a traditional Mexican noodle soup prepared with a tomato-based broth that can easily be veganized.
Time to prepare: 5 minutes
15 minutes to prepare
Soup for Courses
Mexican cuisine
Instructions
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In a blender, combine the onion, tomatoes, garlic, and chicken or vegetable stock and mix until smooth, approximately 20 seconds.
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Add oil and fideo noodles to a soup pot over medium heat. Stir regularly until the noodles become a brown hue. It takes around 2 minutes.
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Pour in the remaining stock and the blended tomato mixture. Stir, cover, and cook for 10 minutes on a low heat. Check the suppleness of the noodles before serving with cilantro leaves.
Notes
Fideo is best served right away, although it may be warmed later. Although the noodles will expand, you may thin down the soup by adding extra water.
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This recipe is a staple in Mexican cooking, and is a perfect meal on a cold winter day. It’s a great dish to make if you have a crowd, since you can cook the pasta ahead of time and warm it up quickly to serve as a side dish. It’s also a great dish to serve at a party, since it’s a very popular dish that everyone can enjoy!. Read more about sopa de conchas and let us know what you think.
About Author
Ben Austin 