Sopa de Fideo (Mexican Noodle Soup)
Golden toasted fideo noodles simmered in a savory tomato, onion, and garlic broth. This traditional Mexican noodle soup uses simple ingredients and comes together in about 30 minutes.
Ingredients
- - 7 ounces dry fideo noodles
- - 2 tablespoons neutral cooking oil
- - 4 medium Roma tomatoes roughly chopped
- - 1/4 medium white onion
- - 2 garlic cloves peeled
- - 1 cup water for blending
- - 4 cups low-sodium chicken broth
- - 1 teaspoon kosher salt or to taste
- - 1/4 teaspoon Mexican oregano optional
- Optional garnishes: Chopped cilantro lime wedges, crumbled queso fresco, diced avocado, or Mexican crema.
Instructions
- Make the tomato base.
- Add the chopped Roma tomatoes, white onion, garlic, and water to a blender. Blend until smooth. For an especially silky broth, strain the mixture through a fine-mesh sieve, although this is optional.
- Toast the fideo.
- Heat the oil in a medium soup pot or Dutch oven over medium heat. Add the dry fideo noodles and cook for 3 to 5 minutes, stirring frequently, until golden brown. Watch closely because the noodles can burn quickly.
- Cook the tomato mixture.
- Carefully pour the blended tomato mixture over the toasted noodles. It may splatter when it hits the hot oil. Stir gently and cook for 2 to 3 minutes, until the tomato mixture loses some of its raw aroma.
- Add the broth and seasonings.
- Pour in the chicken broth. Add the salt and optional Mexican oregano. Stir and bring the soup to a gentle boil.
- Simmer the soup.
- Reduce the heat to medium-low and simmer uncovered for 7 to 10 minutes, stirring occasionally, until the noodles are tender. Check the pasta early because cooking times vary by brand.
- Taste and serve.
- Taste the broth and adjust the salt. If the soup has thickened more than you like, stir in additional hot broth or water. Ladle into bowls and serve immediately with your favorite garnishes.
Notes
The golden noodle rule: The noodles should be toasted, not burned. Stir frequently and watch for an even golden color.
Don't skip cooking the tomatoes: Letting the tomato mixture simmer briefly in the pot helps develop its flavor before the broth is added.
For a brothier soup: Keep an extra cup of hot broth nearby. Fideo continues absorbing liquid as it sits.
For sopa de fideo con pollo: Add cooked shredded chicken during the final few minutes of simmering.
For a vegetable version: Add finely diced carrots, zucchini, or peas, allowing enough time for them to become tender.
For a little heat: Blend a small piece of chipotle in adobo with the tomatoes, or serve salsa on the side.
For a vegetarian version: Replace the chicken broth with vegetable broth.
Serving suggestion: Pair with warm corn tortillas, beans, or a crisp tostada.