Sopa de fideo is one of the most traditional soups in Mexico, and is usually part of the midday meal in households and in small family restaurants called fondas. As a kid, I loved coming home from school and finding that my mom had made this soup. It is one of the easiest meals to make, and the kids love it. It’s a must-have lunchtime soup in many Mexican homes.
This recipe was excerpted from 'The Mexican Home Kitchen Japanese Kitchen' by Mely Martinez. Buy the full book on Amazon.
Recipe information
Yield
4 servings
Ingredients
10
1
½
2
8
6
Garnishing and to serve
Need to make a substitution?
Preparation
Step 1
Place the tomatoes, garlic, and onion in a blender, and blend until smooth. Using a colander, strain this mixture into a bowl and set aside.
Step 2
Heat the oil in a large saucepan over medium-low heat, and add the fideo noodles. Slightly fry the noodles, stirring often, until they have a light golden-brown color, 3 to 4 minutes.
Step 3
Pour the tomato mixture into the saucepan and cook for about 1 minute. Stir in the chicken broth and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the noodles are tender, about 8 minutes. Don’t overcook the noodles. Season the soup with the salt and pepper.
Step 4
Serve the soup in bowls and garnish with the queso fresco and diced avocado.
