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    Home » Vegan Mexican Recipes » Vegan Sopa Seca de Fideo

    Vegan Sopa Seca de Fideo

    Published: Sep 12, 2020 · Modified: Feb 26, 2021 by Dora S. · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Sopa seca de fideo is the less well-known cousin of sopa de fideo. While sopa de fideo is a soup, sopa seca de fideo is more of a casserole which happens to be very common in Central Mexico.

    fideos toasting in a pot
    tomato, garlic, chipotle and onion in blender

    I first had sopa seca de fideo when I was a missionary for a year in Mexico City. I was living in a community of consecrated women (kind of like nuns). I remember them saying we were having sopa de fideo for dinner. To my surprise, what came to the table was not the soup of my childhood but a casserole of noodles in a spicy tomato sauce, topped with crema, cheese, and avocado. I was so confused but grew to love this dish, and all that Mexico City has to offer.

    fideo noodles cooking in turquoise colored pot

    “Sopa seca” means dry soup which is exactly what this dish is. The noodles are toasted lightly and then a puree of tomatoes, chipotle, onion, and garlic is poured on top. It’s just enough liquid for the pasta to absorb the spicy and tangy flavors. This dish, just like sopa de fideo is comfort food, what moms and abuelitas make, but more recently you can find it in restaurants served in tacos!

    zucchini added to pot with golden fideos
    sopa seca de fideo in a turquoise colored pot

    What Noodles Should You Use to Make Sopa de Fideo??

    In Mexico we use a small thin pasta that we simply call fideo, which means noodle. It’s similar to angel hair, but it’s cut into one-inch pieces. The most common brand is called La Moderna. If you can’t find it at your local grocery store you can use thin spaghetti and cut it into one-inch pieces with your hands or by placing the pasta in a Ziploc bag and smashing it into smaller pieces.

    a vertical shot of sopa seca de fideo on a striped colored towel

    The Recipe: Sopa Seca de Fideo

    • I have added zucchini to this recipe for nutritional value, but traditionally it doesn’t usually have zucchini.
    • I used this almond crema, but if you’re looking for a version of crema that is lower in fat you can make a crema with tofu.
    a spoon scooping out a portions of sopa seca de fideo
    sopa seca de fideo in a bright blue colored plate
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    5 from 1 vote

    Sopa Seca de Fideo

    A spicy chipotle tomato noodle casserole. A distant cousin of sopa de fideo.
    Pin Recipe Print Recipe
    Total Time30 mins
    Course: Side Dish
    Cuisine: Mexican
    Servings: 4 servings
    Calories: 331kcal
    Author: Dora S.

    Ingredients

    • 8 oz. Fideo noodles or thin spaghetti broken into 1 inch pieces
    • 1 can Diced tomatoes
    • ½ White onion chopped
    • 2 cloves Garlic peeled
    • 1 Chipotle pepper in adobo
    • 1 tsp. Dry oregano
    • 1 ¼ cups Small diced zucchini
    • 1 ½ cup Vegetable broth

    Garnish

    • Almond Crema
    • ¼ cup Chopped cilantro
    • 1 Avocado, sliced
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    Instructions

    • Place the diced tomatoes, chipotle pepper, onion, garlic, and 1 cup of broth and process until smooth. Set aside.
    • Set a large pot to medium heat. Add noodles and dry toast the until golden brown. Add tomato broth and let simmer, stirring constantly, until the tomato broth turns a deep red color about 2 minutes. Add zucchini, oregano, and remaining ½ cup of broth.
    • Turn heat to low, and continue simmering and stirring until the noodles and zucchini are tender, about 10- 12 minutes. Season to taste
    • While the noodles are simmering, make your almond crema.
    • If there is too much liquid in your noodles let them sit for 5 minutes and let the pasta absorb the excess moisture or if there is not enough liquid you can add a
    • Place noodles on a serving dish and drizzle the almond crema on the noodles, sprinkle with chopped cilantro, and sliced of avocado.

    Notes

    • I have added zucchini to this recipe for nutritional value, but traditionally it doesn’t usually have zucchini.
    • I used this almond crema, but if you’re looking for a version of crema that is lower in fat you can make a crema with tofu.

    Nutrition

    Serving: 1serving | Calories: 331kcal | Carbohydrates: 56g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Sodium: 574mg | Potassium: 700mg | Fiber: 7g | Sugar: 7g | Vitamin A: 611IU | Vitamin C: 24mg | Calcium: 82mg | Iron: 3mg
    Tried this recipe?Mention @dorastable or tag #mexicangonevegan!
    « Vegan Fresas con Crema
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