Sopa de Fideo Recipe

Sopa de Fideo is Mexico's answer to chicken noodle soup: thin vermicelli noodles toasted until golden, then simmered in a silky tomato broth. It is quick, soothing and deeply nostalgic, the soup Mexican mothers make when someone needs cheering up.

Prep time

10 mins

Cook time

25 mins

Total time

35 mins

Servings

4 servings

Calories

320

Ingredients

• 200 g fideo or thin vermicelli noodles, broken into short pieces
• 2 tablespoons vegetable oil
• 3 ripe tomatoes, chopped
• 1/4 onion, chopped
• 2 garlic cloves
• 1 litre chicken or vegetable stock
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1 dried chipotle chilli (optional)
• Fresh cilantro, lime wedges and crumbled queso fresco, to serve

Instructions

1. Blend the tomatoes, onion and garlic with a cup of the stock until completely smooth.
2. Heat the oil in a medium pot and toast the noodles, stirring constantly, for 3 to 4 minutes until deep golden.
3. Pour in the tomato mixture and cook for 3 minutes, stirring, until it darkens slightly.
4. Add the remaining stock, salt, cumin and chipotle if using, then bring to a gentle boil.
5. Simmer for 8 to 10 minutes until the noodles are tender, adding a splash of water if the soup thickens too much.
6. Remove the chipotle, taste and adjust the salt, then ladle into bowls.
7. Top with cilantro, a squeeze of lime and a sprinkle of queso fresco.

Pro tips

• Toasting the noodles well gives the soup its nutty, golden flavour, so do not skip it.
• The noodles keep absorbing broth, so serve promptly or add extra stock when reheating.
• A dried chipotle adds gentle smokiness without much heat.
• For a heartier soup, stir in shredded chicken or cooked beans.

Frequently asked questions