Fideo Soup Mexican Noodle Soup Recipe 445
TRADITIONAL MEXICAN SOPA DE FIDEO RECIPE
Homemade Sopa de Fideo (Mexican noodle soup) - Thin noodles in a tomato chicken broth served with a squirt of lime. Mexican lunchtime comfort food in the way that grilled cheese and tomato soup is, warm fuzzies in a bowl. It's an easy and quick Mexican soup that you will make again and again. Also called, Sopita de Fideo
Provided by Andrés Carnalla
Categories Lunch
Time 35m
Number Of Ingredients 11
Steps:
- Cut the tomatoes in half and remove the seeds. Puree the tomatoes, onion, and garlic and set aside.
- Preheat 3 tbsp. of vegetable oil to medium-hot. Add the noodles and stir to coat with oil. Continue stirring until the noodles have started to brown.
- Strain the pureed tomatoes, onion, and garlic into the noodles. Notice the color of the noodles. Some of them should be very brown. The browned noodles add depth of flavor to the soup.
- Add the chicken broth and stir.
- Bring the soup to a boil. Cover and reduce to low heat. Cook for 10 minutes.
- Check the salt and adjust to taste before serving.
- Serve your soup with a couple of lime halves. A squirt of lime brings the flavors together. A little chopped avocado is a nice touch.
Nutrition Facts : ServingSize 2 cups, Calories 469 kcal, Carbohydrate 43 g, Protein 20 g, Fat 17 g, Sodium 168 mg, Sugar 2 g
"DRY" MEXICAN NOODLE SOUP (SOPA SECA DE FIDEOS)
Not your traditional soup: the Mexican name of this recipe literally translates as "dry soup" so there is no liquid. Fideo noodles are fried, then stirred into a quick tomato sauce and simmered until noodles absorb it. Serve with grated aged cheese.
Provided by Josefina Mijares
Categories Soups, Stews and Chili Recipes Stews
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium heat. Add noodles; fry until golden brown, about 4 minutes. Transfer to a bowl and set aside. Add onion and garlic to the skillet. Cook and stir until translucent, about 5 minutes. Add tomato puree and bay leaves; cook until heated through, about 3 minutes.
- Pour tomato mixture carefully into a blender; add water. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into the skillet; add bouillon and salt. Bring to a boil. Reduce heat to low and add the fried noodles. Cook until the noodles are tender and have absorbed most of the tomato sauce, about 15 minutes more.
Nutrition Facts : Calories 249 calories, Carbohydrate 45.8 g, Cholesterol 0.1 mg, Fat 4.4 g, Fiber 3.3 g, Protein 8.3 g, SaturatedFat 0.8 g, Sodium 447.9 mg, Sugar 6.5 g
MEXICAN NOODLE SOUP (SOPA DE FIDEO)
Mexican short noodles (fideos) in a chicken broth flavored with tomato, onion, and serrano pepper for a little kick.
Provided by Ainé
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Combine 1/2 cup chicken stock, tomatoes, onion, serrano chile, and garlic in a blender. Blend until smooth. Strain tomato sauce into a bowl and reserve.
- Heat oil in a saucepan over medium-low heat. Add pasta; cook, stirring constantly, until lightly browned, about 4 minutes. Pour tomato sauce into the saucepan over the noodles; add parsley and remaining chicken stock. Season with salt. Bring to a boil, reduce heat, and simmer until noodles are soft, about 20 minutes. Sprinkle with Cotija cheese.
Nutrition Facts : Calories 248 calories, Carbohydrate 29 g, Cholesterol 12.5 mg, Fat 11.6 g, Fiber 2 g, Protein 8.4 g, SaturatedFat 3.6 g, Sodium 1069.6 mg, Sugar 3 g
MEXICAN SOPA DE FIDEO
Mexican Sopa de Fideo is one of the most traditional soup in Mexico and is usually part of the mid-day meal in Mexican homes and in small restaurants called Fondas.
Provided by Mely Martínez
Categories Soups
Time 31m
Number Of Ingredients 8
Steps:
- Place roasted tomatoes, garlic, and onion into a blender. Process until you have a smooth mixture. Strain this mixture using a colander into a bowl and set aside.
- Heat oil in a large saucepan over a medium-low heat, and add the fideo noodles (vermicelli noodles.) Fry the noodles slightly, stirring often, until they have a light golden-brown color, 3-4 minutes.
- Pour the tomato mixture into the saucepan, and cook for about 1 minute. Stir in the chicken broth (or water mixed with the granulated bullion a). Bring to a boil, then reduce the heat to medium-low and cover the saucepan. Simmer until the fideo noodles are tender, about 8 minutes. Season with salt and pepper to taste.
Nutrition Facts : ServingSize 1 bowl, Calories 309 kcal, Carbohydrate 57 g, Protein 2 g, Fat 7 g, SaturatedFat 5 g, Sodium 1623 mg, Fiber 1 g, Sugar 5 g
FIDEO SOUP (MEXICAN NOODLE SOUP) RECIPE - (4.4/5)
Provided by á-466
Number Of Ingredients 11
Steps:
- In a large stock pot, heat oil over medium heat. Break vermicelli into small pieces, about 1" long. Saute dry noodles in oil until golden but not too brown. Watch carefully this happens quickly and they can burn easily. Remove from pot and drain on paper towels. Do not wipe out pot. In reserved oil, cook onion and garlic until tender but not brown. Add beef broth, tomato sauce, water, bouillon, cumin,salt and pepper and stir well. Cover and simmer for 20-25 minutes until pasta is tender. Adjust seasoning and serve.
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SOPA DE FIDEO (MEXICAN NOODLE SOUP) - CILANTRO AND …
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4.3/5 (4)Total Time 22 minsCategory Main Dish, StarterCalories 328 per serving
- Place the tomatoes, onion, garlic and chipotle in a blender and process until smooth. If you’re using fresh tomatoes you can strain the mixture of the skin and seeds once it’s blended. I didn’t bother doing that with canned tomatoes.
- Meanwhile heat a medium-sized pot over medium heat and add the noodles (you can also add a tablespoon of oil if you like). Toast the noodles, stirring frequently, until golden brown. Add the pureed tomato mixture and simmer for a couple of minutes, stirring frequently, to cook out the raw onion.
- Add the vegetable stock, bring to a boil, cover and reduce the heat to medium-low. Simmer for the length of time indicated on the noodle package or until the noodles are tender.
- Add salt and pepper to taste. If you want a thinner soup, add more vegetable stock or water. Serve into bowls and top with avocado, cilantro, radish and a slice of lime for squeezing over.
HOW TO MAKE MEXICAN NOODLES (SOPA SECA DE FIDEO)
From mexicoinmykitchen.com
4.8/5 (10)Total Time 30 minsCategory Side Dish, SoupsCalories 234 per serving
- Place chopped tomatoes, onion, garlic, and chipotle pepper into your blender, then add 1 cup of the chicken broth and process until you have a medium-fine sauce. Set aside.
- Heat oil in a medium-size skillet and then add the noodles. Fry until lightly browned, stirring often to avoid burning the noodles. This step will take about 2-3 minutes. Remove noodles from skillet.
- Add to the skillet the tomato sauce, ½ cup of broth, oregano, and salt to taste. Turn the heat up to bring to a boil (about 5 minutes). Once the sauce starts boiling, add the noodles, reduce heat to low, and cover the skillet to let simmer.
- Keep cooking for about 12-15 minutes, stirring occasionally as needed until noodles are cooked and tender. If the sauce still seems too liquid when the noodles are cooked through, simply remove the skillet from the heat and set aside for 5 minutes. This will allow the noodles to absorb the remaining liquid from the sauce.
SOPA DE FIDEO CON CALDO DE FRIJOL {NOODLE SOUP WITH …
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- optional: if desired you can strain the liquid through a fine mesh strainer into a large mixing bowl or glass measuring cup before adding to the soup. This isn't necessary at all.
- In a large soup pot or heavy pot, heat the oil over medium heat. Add the fideo. Stir the pasta continuously until it turns a light golden brown, about 5 minutes. Be careful not to burn the pasta.
- Stir in the tomato and broth liquid. Be careful and stand back because it can splatter. Add the salt. Bring to a boil and then reduce heat to low. Cover and cook 10 minutes, or until the pasta is cooked.
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- Warm olive oil in a medium skillet and add fideo noodles. Cook over medium low heat, stirrly regularly, until all pasta noodles are golden brown. Remove from heat.
- Combine tomato mixture, chicken broth and the noodles in a medium saucepan. Season with pepper and salt.
- Bring to a boil then reduce to medium (gentle boil) until noodles are almost tender, about 7-8 minutes.
SOPA DE FIDEO - MEXICAN NOODLE SOUP RECIPE
From cookingtheglobe.com
4.3/5 (3)Total Time 30 minsCuisine MexicanCalories 363 per serving
- Heat 2 teaspoons of oil in a soup pot on medium heat. Add the onion and cook for about 5 minutes, until translucent. Add garlic and cook for another 30 seconds.
- Transfer the cooked onion and garlic into a blender. Add canned tomatoes, 1 cup of broth, cumin, allspice and cayenne pepper. Blend until smooth.
- In the same soup pot heat 1 teaspoon of oil on a medium heat and cook noodles for about 2-5 minutes, stirring continuously. Noodles have to be golden brown, but be careful not to burn them! Stir!
- Pour the tomato mixture into the pot. Add the remaining broth. Bring to a boil and cook for about 10 minutes, until the noodles are tender. Salt and pepper to taste.
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5/5 (2)Total Time 55 minsCategory SoupCalories 193 per serving
- Start by heating up 2 tablespoons of olive oil in a large dutch oven or stock pot under medium heat.
- Once the oil starts to sizzle, add the diced yellow onion and cook for about 5 minutes until it starts to become translucent, stirring occasionally. Once the onion starts to become translucent, add the cloves of garlic and cook for 3 more minutes.
- Turn the flame off, then use a slotted spoon to transfer the onion and garlic to a blender. Add the tomato paste, chopped cilantro, fresh thyme, Mexican oregano, cumin, kosher salt, and cracked black pepper to the blender and blend until smooth.
- Pour this mixture back into your dutch oven or stock pot and cook on medium heat for 5 minutes, stirring constantly. After 5 minutes, whisk in chicken stock.
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- Begin with fideo pasta or break thin pasta into small pieces.In large pot, add three tablespoons of oil over medium heat. Add fideo, stir with a large spoon and toast fideo until nicely browned.Remove fideo from pot and set aside in a bowl.
- Add another tablespoon of oil and add the chopped onions, chopped red pepper (I ran out of red peppers) and serrano pepper (keep whole), stir and cook for about 4 minutes.
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4.8/5 (9)Total Time 40 minsCategory SoupCalories 178 per serving
- Saute 1.5 roughly chopped onions and 3 whole, peeled garlic cloves in a dollop of oil over medium heat. When the onion starts to turn brown (approx. 6-8 minutes) add the mixture to a blender or food processor along with the roasted tomatoes. Combine well.
- Add the noodles to a saucepan along with a dollop of oil. Cook the noodles over medium heat for 3-5 minutes or until some of them are turning darker brown. Add the tomato-onion mixture from the blender and combine well with the noodles. Let this mixture cook for a couple minutes and then add 8 cups of stock. (When using homemade stock, I usually add at least 1/2 teaspoon of salt and some freshly cracked black pepper at this point.)
- Bring the soup to a boil and then reduce heat to a simmer and let it cook for 10-20 minutes, or until the noodles are cooked through.
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- Place onion, tomatoes, garlic, and chicken or vegetable stock into a blender and blend till smooth, about 20 seconds.
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- Next add the garlic, chopped onion and half the Rotel tomatoes and half the green chilies, plus one cup of the veggie stock from your soup pot- to your Nutra bullet or Blender. Blend till smooth.
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- In a saucepan, add the tomatoes and cover with water. Bring to a slow boil over medium to medium high heat, then reduce heat to a simmer. Cook the tomatoes until the skins start to break open, about 5-7 minutes. Using a slotted spoon, transfer the tomatoes to a blender. If the tomatoes aren't very liquidly, add in a few tablespoons of the cooking liquid. Add in the onion and garlic cloves. Blend until smooth. Set aside.
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4.9/5 (8)Estimated Reading Time 6 minsServings 6-8Total Time 30 mins
- Heat oil in a large stockpot over medium-high heat. Add onion, carrots and jalapeño and sauté for 7 minutes, stirring occasionally, until softened. Add garlic and sauté for 2 additional minutes, stirring occasionally.
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