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    How to Make Sopa de Fideo

    02/25/2019 by Dora S. 28 Comments

    Jump to Recipe Print Recipe
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    Fideo soup is what Mexican childhood memories are made of. It is a warm comforting soup made with a tangy tomato base and golden brown noodles. It is so popular with moms because it is very easy to make, and kids love it because what kid doesn't like noodles?

    How to Make Sopa de Fideo

    So what makes a sopa de fideo authentic?? I think the only true answer to this would be, that the most authentic sopa de fideo is the one your mamá used to make. So go ahead and ask her for the recipe!! Though I find that every cook adds their own touch to it, some may add cilantro, chipotle or jalapeños. There are also several variations of sopa de fideo that are well-known like sopa de fideo con frijoles, sopa de fideo with albondigas, and sopa seca de fideo. 

    Regardless of how your mom makes it or the different variations, the base of this soup consists of blending tomatoes, onion, garlic, and broth and pouring that over very thin noodles that have been sauteed until golden brown. More vegetable broth is added then everything is simmered until tender.

    I like to add zucchini to mine for nutritional purposes, but my mom never added zucchini to hers. My mom usually made hers a sopa de letras, using alphabet pasta instead of angel hair to make it fun for us. To make this vegan, I simply used vegetable stock instead of chicken stock.

    The Recipe: Fideo Soup

    • For this version, I used canned tomatoes because tomatoes are not in season right now. If it's summer I recommend you use fresh tomatoes.
    • You can add zucchini, carrots, beans or potatoes to this for higher nutritional value.
    • You can also make this soup using alphabet pasta to make sopa de letras.
    • To make this recipe without oil set the pot to medium-low heat and add the noodles. Dry toast the noodles until golden brown stirring constantly, about 3 minutes. Continue with the rest of the recipe as written.
    •  I like to add a sprig of cilantro with the zucchini, but that is completely optional.
    • For a lot of us, the food memory of this soup is associated with the flavor that knorr chicken flavor bouillon gives to the soup. To substitute this, I recommend using Better than Bouillon No Chicken Base.

     

    Save Recipe Go to Recipe Box
    4.86 from 7 votes

    Sopa de Fideo (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!!
    Pin Recipe Print Recipe
    Cook Time30 mins
    Total Time30 mins
    Course: Soup
    Cuisine: Mexican
    Keyword: fideo soup, mexican noodle soup, sopa de fideo
    Servings: 4 servings
    Calories: 289kcal
    Author: Dora S.

    Ingredients

    • 1 tbsp. Oil (optional)
    • 8 oz. Angel hair pasta or whole wheat thin spaghetti, broken into 1 in. pieces
    • 1 can (14.5 oz) Diced tomatoes or 2 cups of fresh diced tomatoes
    • 1/2 Onion, white, chopped
    • 3 Garlic cloves, peeled
    • 10 cups Vegetable stock
    • 1 Mexican zucchini, diced
    • 1 Lime, cut into quarters

    Instructions

    • 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. 

    Notes

    • For this version, I used canned tomatoes because tomatoes are not in season right now. If it's summer I recommend you use fresh tomatoes.
    • You can add zucchini, carrots, beans or potatoes to this for higher nutritional value.
    • You can also make this soup using alphabet pasta to make sopa de letras.
    • To make this recipe without oil set the pot to medium-low heat and add the noodles. Dry toast the noodles until golden brown stirring constantly, about 3 minutes. Continue with the rest of the recipe as written.
    •  I like to add a sprig of cilantro with the zucchini, but that is completely optional.
    • For a lot of us, the food memory of this soup is associated with the flavor that knorr chicken flavor bouillon gives to the soup. To substitute this, I recommend using Better than Bouillon No Chicken Base

    Nutrition

    Calories: 289kcal | Carbohydrates: 53g | Protein: 8g | Fat: 4g | Sodium: 2358mg | Potassium: 283mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1350IU | Vitamin C: 10.5mg | Calcium: 27mg | Iron: 0.9mg
    Tried this recipe?Mention @dorastable or tag #mexicangonevegan!

    Are you looking for more Mexican soup recipes?? Try this pozole verde, pozole rojo, vegan tortilla soup, vegan caldo de res, and this vegan albóndiga soup. 

     

    Previous Post: « Vegan Tres Leches Cake
    Next Post: Vegan Tortitas de Camaron (Mexican Shrimp Patties) »

    Reader Interactions

    Comments

    1. Liana

      February 08, 2018 at 9:37 am

      I have been craving it for a while now but didn’t know how it would taste vegan since I’m use to eating it with meat broth and creme in it. Going to make some tonight!

      Reply
      • dorastable

        March 03, 2018 at 5:05 pm

        It's such a comfort food for me. Hope you liked it!

        Reply
      • kristal

        November 09, 2020 at 10:50 pm

        Hi, just a silly question to make this using using a chicken stock cube how many would I need for the 10 cups water? Kristal

        Reply
        • Dora S.

          January 31, 2021 at 8:46 am

          I would start with two then increase according to taste

          Reply
    2. Bre

      May 28, 2019 at 2:48 pm

      My grandma used to make a very similar version of this and I unfortunately lost her version of the recipe when I moved. I think I'll be able to make hers using parts of this recipe! Thank you for giving me the ability to get a little piece of her back.

      Reply
      • Dora S.

        June 07, 2019 at 12:27 pm

        Your comment has made me so happy!! That is my goal with these recipes to bring continue our culinary traditions in vegan form.

        Reply
        • Stephanie

          October 14, 2020 at 10:11 pm

          You say to use vegetable stock, but notes say better than bullion. Do you use both?

          Reply
          • Dora S.

            October 16, 2020 at 6:28 am

            You can use either. I've never used both, but I don't see why you couldn't

            Reply
          • Mario

            December 14, 2020 at 6:47 pm

            Better than bullion has a vegetable base variety. It's delicious and actually my favorite of all of them!

            Reply
            • Drenda

              February 18, 2021 at 4:51 pm

              Do you have to strain it?

            • Dora S.

              February 26, 2021 at 5:24 pm

              No, it's not necessary

    3. Rebecca

      July 13, 2019 at 8:34 pm

      This was absolutely fantastic!! So easy to make too. I’ll be making this again

      Reply
    4. Rebecca Olivarez

      November 14, 2019 at 5:56 pm

      Thank you so much!

      Reply
    5. Lauren Sanchez

      January 02, 2020 at 3:14 pm

      My stepmother used to make me this and I lost her about a year ago and this recipe reminds me of her so much. Thank you for helping me be a little closer to her ?

      Reply
      • Dora S.

        January 16, 2020 at 10:49 am

        I'm so glad this brought you closer to your stepmother.

        Reply
    6. lorena hill

      January 07, 2020 at 3:49 pm

      my mom uses only tomatoes fresh, chicken boullion and some onion. with the Mexican brand pasta. Super simple and comforting. of course she does add oil to the pasta first to brown a little. yum!

      Reply
      • Dora S.

        January 16, 2020 at 10:47 am

        I like to use fresh tomatoes in the summer. In the winter I used canned.

        Reply
    7. lorena hill

      January 07, 2020 at 3:51 pm

      Also I like adding a little bit of sour cream or sprinkle cotija cheese once served.

      Reply
      • Dora S.

        January 16, 2020 at 10:47 am

        Yes!

        Reply
    8. Lourdes

      April 12, 2020 at 7:38 am

      I’ve been craving sopa de fideo and was glad I found your recipe. I made a mess trying to make sopa de fideo. I stir fried onion, tomatoes, and garlic. Then added fideo. My dad suggested I add two packages of fideo instead of one. ? what a mistake that was. One of my brothers mentioned what I made was not like mom’s. ??‍♀️ I get it, but at least I tried. I’ll keep at it until I get the right consistency.

      Reply
    9. Barbara Miller

      July 22, 2020 at 6:33 pm

      So glad to try your recipe. It is delicious. I love discovering the traditional foods of the south west and Mexico.

      Reply
    10. Crystal K

      November 08, 2020 at 3:00 pm

      So good!! Made it tonight as a side with dinner and I could eat this as just my dinner. I think I’ll have some for lunch tomorrow too.

      Reply
    11. Sarah

      December 08, 2020 at 12:11 am

      Made this tonight and we all loved it! Perfectly cozy and delicious on a chilly night! My kids told me if I made it every night that would be ok with them!

      Reply
    12. Teyna

      December 14, 2020 at 6:29 am

      Question why is the fideo absorbed all the liquid after ? I cooked the same way but after 5 minutes is done no liquid. Thanks

      Reply
      • Dora S.

        December 23, 2020 at 8:04 am

        You can just add more liquid if necessary.

        Reply
    13. Catherine

      February 01, 2021 at 5:32 pm

      Prepared exactly as directed and it turned out amazing! Will definitely timely add it to my dinner rotation!

      Reply
    14. Catherine

      February 01, 2021 at 5:33 pm

      Goodness. *definitely add

      Reply
    15. Martha

      February 14, 2021 at 6:28 am

      Oh my!!! Just found you today...looking for tvp tacos. We're in for a winter storm here in the south. This soup sounds like the perfect warm supper with the sound of the sleet hitting my windows. Can't wait to try it! I even already have the little pack of fideo noodles. YAY!

      Reply

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