Sopa de Fideo
Toasted Noodle Soup
A simple weeknight staple where thin vermicelli noodles are toasted in oil until deep gold before simmering in a blended tomato broth — cook it drier for sopa seca or looser for a brothy soup.
Sopa de Fideo
✦ Antes de Empezar
Before you cook
What's the difference between making this as a soup versus sopa seca?
It comes down to how much broth you use and how long you cook it: for the brothy version, use the full 6 cups and keep plenty of liquid in the pot; for sopa seca, cut back to 3 cups and let it cook uncovered until the broth is nearly absorbed by the noodles.
Ingredientes· 10View
The Noodles & Base
- 7 ozMexican Fideo Noodlesor thin vermicelli/angel hair broken into 2-inch pieces
- 2 tbspVegetable Oilfor toasting noodles
Tomato Broth
- 3 mediumRoma Tomatoesripe, chopped
- 1/4White Onionroughly chopped
- 1 cloveGarlicpeeled
- 5 cupsChicken Brothdivided
- 4Fresh Cilantro Sprigssimmered with broth
- 1 tspSaltor to taste
For Serving
- 1/4 cupQueso Frescocrumbled
- as neededLimeswedges
Instrucciones
6 pasosLicúa y cuela
Blend and strain
Blend the tomatoes, onion, garlic, and 1 cup of the broth, then strain the purée.
Dora los fideos
Toast the noodles
Heat the oil in a pot and fry the dry noodles, stirring constantly, until they're evenly golden.
Agrega el puré
Add the purée
Carefully pour in the tomato purée and cook for 3 minutes.
Vierte el caldo
Add the broth
Add the remaining broth and the salt. Simmer for 10 to 12 minutes, until the noodles are tender.
Ajusta la consistencia
Adjust the texture
For sopa seca, use less broth and cook uncovered until the liquid is nearly absorbed; for a soupier version, keep plenty of liquid in the pot.
Sirve
Serve
Garnish with cilantro, avocado, or lime as desired and serve.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
10.5" Heavy Cast Iron Comal
Distributes high, dry radiant heat for charring poblanos, toasting chiles, and warming tortillas.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
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