mexican noodle soup

How to Make Sopa de Fideo? It is a warm comforting soup made with a tangy tomato base and golden brown noodles. Kids love it!!

Sopa de Fideo (Mexican Noodle Soup)

Oil ((optional))

Angel hair pasta

(14.5 oz) Diced tomatoes tomatoes

Onion, (white, chopped)

Garlic cloves, (peeled)

Vegetable stock

Mexican zucchini, (diced)

Lime,

In a medium pot get your vegetable stock boiling hot and set aside.

Set a large pot to medium heat and add oil. Once the oil is hot add broken up noodles and toss to coat in oil. Continue to cook until noodles are golden brown, about 3 minutes.

While the noodles are browning, place the tomatoes, onion, garlic, and 2 cups of the vegetable stock in the blender and process until smooth.

Strain this mixture directly into the golden noodles still in the hot pot. Stir to prevent the noodles from sticking.

Let mixture simmer for 1 minute. Add the rest of your stock and set heat to high. Add zucchini and cook noodles at a low boil until noodles are al dente and zucchini is tender. Stir often. Season.

Serve with a wedge of lime so everyone can add as much lime juice as they like.&nbsp;

Sopa de Fideo - a savory Mexican Noodle Soup made with toasted noodles and a flavorful, tomato-based broth. It&#x27;s easy to make, requires simple ingredients and it&#x27;s budget-friendly, too! The whole family will love this hearty and comforting meal! 

avocado oil ((or preferred oil))

dry fideo (cut spaghetti) ((sub with thin spaghetti and

vegetable broth

tomato purée ((strained tomatoes))

oregano

Salt and pepper (,

bay leaf ((*optional))

Vegan sour cream

Fresh-cut cilantro

lime juice

Heat a large pot or saucepan over medium heat and then add the oil. Once the oil is heated, add the noodles. Stir frequently until the noodles start to turn a golden color and some pieces are browned, about 4-6 minutes (this gives the soup lots of flavor!). You can toast the noodles longer so more pieces are browned, but make sure to stir constantly at this point to avoid burning. Turn heat lower if needed.

Add the oregano and stir for 30 seconds until fragrant. Now add the broth, tomato puree, bay leaf, salt, and pepper. Raise heat to high to bring to a boil. Once boiling, turn the heat down to maintain a simmer. Cook until noodles are tender, but they still have some bite. About 15-18 minutes. Stir often. Taste for seasoning and add more if needed. Remove bay leaf.

Serve with a lime wedge, fresh-cut cilantro, and a dollop of vegan sour cream if desired. Enjoy!

A simple soup featuring a flavorful tomato broth and toasted fideos (short pasta strands). Simple ingredients, short cook time, big flavor!

extra-virgin olive oil, divided

medium onion, chopped (2 cups)

garlic

cumin seeds cumin

kosher salt,

(14.5 ounce) cans diced fire roasted tomatoes

(7-ounce bag) fideo vermicelli pasta

Cotija cheese

Cilantro

Black pepper

Heat 2 teaspoons oil over medium heat in a large pot or Dutch oven. 

Add onions, garlic and cumin seeds; season with ½ teaspoon salt and cook until softened, 6–8 minutes. 

Transfer onions mixture to a blender with canned tomatoes and juices and blend until smooth, 1–2 minutes. 

Meanwhile, heat remaining remaining 2 teaspoons oil in now-empty pot over medium. Add fideo and cook, stirring frequently, until toasted and fragrant, about 4 minutes. Reduce heat to low.

Carefully add blended sauce (it will splatter) and cook 2 minutes. Stir in broth and 2 cups water; bring to a boil over high heat then reduce to a simmer over medium and cook until pasta is al dente and soup has slightly reduced, 5 minutes. 

Season with salt (I add 1–1½ teaspoons salt) and black pepper to taste. Serve with crumbled Cotija, fresh cilantro, and cracked black pepper.

Birria Ramen is loaded with FLAVOR. Featuring tender beef and ramen noodles in a rich, spicy broth. Add your favorite toppings and enjoy. 

Birria Ramen

water

guajillo chiles ((stems and seeds removed))

ancho chiles ((stems and seeds removed))

thyme

cloves

cinnamon

beef bouillon

bay leaves

chuck

salt and pepper ((to taste))

olive oil

Tapatio Ramen ((containers))

Lime ((optional))

Diced Onion ((optional))

Cilantro ((optional))

Radishes ((optional))

Boil 1 cup of water to hydrate the dried chiles.

While the water is boiling, remove the stems and seeds from the chiles.

Place the chiles in the hot water.

Turn off the heat.

Place a lid on the pot and let stand for 5 minutes, or until chiles are pliable.

Add all the spices and rehydrated chiles into a blender.

Add 3 cups of water.

Blend until smooth.

Strain the sauce and set aside until ready to use.

For the Sauce:

Heat oil in a large stock pot.

Season the beef on both sides with salt and pepper.

Sear the beef on all sides.

Place the seared beef and sauce in a slow cooker on low for 6 to 8 hours.

To Cook the Beef:

Chop up the beef and return to the pot to keep warm.

Open up Tapatio container.

Ladle over the dried noodles birria broth until completely covered.

Add beef.

Return the lid to the top and set aside for 5 minutes, or until noodles have softened.

Sprinkle in some of the container spice package until you reach desired heat level.

Stir to combine.

Top with your favorite toppings and enjoy!

To Assemble Birria Ramen Soup:

Enjoy the warm, comforting flavors of vegan sopa de fideo, featuring roasted tomatoes, aromatic garlic, and toasted noodles. This dish is quick and easy to make, requires only 6 ingredients, and is ultra-satisfying.

Best Sopa de Fideo Recipe

Roma tomatoes

½ medium white onion, chopped

½ tablespoons neutral vegetable oil

"fideo" pasta

Salt & pepper

Lime wedges

Avocado

Vegan queso fresco

Cilantro or parsley

Preheat the oven to 450&deg;F and line a baking sheet with aluminum foil. Spread the tomatoes out evenly on the foil and roast for 15-20 minutes, flipping halfway. If your tomatoes are large, you can cut them in half lengthwise to reduce the time.

Add the roasted tomatoes, chopped onions, and garlic cloves to a blender and mix on high until smooth. Prepare 6 cups of vegetable broth (we use bouillon cubes, but pre-mixed stock also works). Set both aside.

Heat the oil over medium in a large stockpot. Add the dry noodles in and toast them while stirring constantly for 3-4 minutes or until golden brown and fragrant.

Pour the tomato mixture through a fine-mesh strainer into the pot and cook for another 1-2 minutes.

Pour in the vegetable broth and bring the soup to a boil. Cover and reduce the heat to simmer for 10 minutes, or until the noodles are al dente.

Season the sopa de fideo with salt and pepper to taste, then serve it immediately with garnishes of your choice. Happy eating!

My Mother&rsquo;s parents came from Mexico. Her fideo was my favorite dish that she made. She made it for me when I was sick, sad, happy, tired and no matter what it always made me feel better. She&rsquo;s been gone now for several years, I miss her and her fideo. Most Mexican restaurants don&rsquo;t offer fideo and the ones that do in my city don&rsquo;t match up to hers. When I saw your recipe it looked interesting so I made it. I almost cried when I tasted it. It&rsquo;s so wonderful. I do make a lot of recipes from your newsletter but this one really touched my heart. Thank you for sharing it.

Sounds great! Never occurred to me that you could fry noodles. Making this next week. 5 &#127775; in advance. My wife will complain that it's just noodles, but it's not. Thanks for last week's quick pickling idea. Started w/red onions, then tried sugar snap peas. Sooooo good. Made 8 packed pints, great snack and no one will try them. More for me.

Sopa de coditos is a comforting Mexican soup with elbow macaroni and healthy vegetables covered in a spicy tomato broth. This recipe is quick, budget-friendly, packed with health benefits, and great for all ages.

Quick & Easy Sopa de Coditos

white onion, quartered

garlic,

1-2 chipotles in adobo, seeded

elbow macaroni

carrot,

celery, diced

cilantro

½ medium zucchini, diced

Avocado cubes

Hot sauce

Corn tortillas

Add tomatoes, onions, garlic, chipotles in adobo, and 1 cup of broth to a blender. Mix on high until smooth, then set aside.

Heat olive oil in a stockpot over medium. Add the macaroni in and toast, stirring constantly, until fragrant and golden brown.

Add the carrots and celery, cooking for another 3-4 minutes. Transfer the tomato mixture to the pot and season for another 5 minutes, then pour in the rest of the broth and cilantro sprigs.

Bring everything to a boil, then turn the heat down and simmer the soup for 8-10 minutes. Add the zucchini and simmer for another 5 minutes until the pasta and vegetables are tender.

Taste and season it with salt and pepper to your preference, then serve immediately with a squeeze of lime, cilantro, hot sauce, corn tortillas, etc. Happy eating!

Top 6 mexican noodle soup recipes from across the web

The most viewed mexican noodle soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sopa de Fideo (Mexican Noodle Soup)

Sopa de Fideo (Mexican Noodle Soup)

Sopa de Fideo (Mexican Noodle Soup)

Birria Ramen

Best Sopa de Fideo Recipe

Quick & Easy Sopa de Coditos

Top 6 mexican noodle soup recipes from across the web

The most viewed mexican noodle soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sopa de Fideo (Mexican Noodle Soup)

Sopa de Fideo (Mexican Noodle Soup)

Sopa de Fideo (Mexican Noodle Soup)

Birria Ramen

Best Sopa de Fideo Recipe

Quick & Easy Sopa de Coditos

The most viewed mexican noodle soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine