1/2 canned tomatoes (about 200ml)100g fideo noodles1/2 medium white onion (about 80g), roughly chopped1 garlic clove1 tsp bouillon powder (vegetable stock)1/4 tsp salt2 tbsp vegetable oil600ml hot water2 lime wedgesHandful of coriander, finely chopped1 ripe avocado, dicedPuree the canned tomato, onion and garlic in a blender, set aside.Heat the oil in a pot, add the fideo noodles and stir until they turn golden brown.Add the tomato puree to the pot, mix well with the crispy brown noodles, cook for 1 minute.Stir in hot water, then bring to a boil.Cover the lid and reduce to medium-low heat. Simmer for 8-10 minutes until noodles are tender, stir occasionally. Season with salt and bouillon to taste.Serve warm in a bowl, garnish with coriander and diced avocado on top and serve the soup with lime wedges.
I bought a pack of fideo noodles last week for cooking Fideua (Spanish paella with pasta). However, I got really impatient while I was waiting for my saffron delivery from Amazon. I was looking at the package of fideo and thinking I must cook something with it NOW!!!!!
The first thing that popped into my mind was sopa de fideo – thin noodles in a tomato broth. This soup is incredibly simple to make and only requires a few very basic ingredients – noodles, tomato, onion, garlic, vegetable stock and salt. You can basically get all of these ingredients everywhere around the world in order to enjoy the taste of Mexico in a little bowl.
If you’d love to enhance this soup, you can spice it up with cumin, paprika and chilli powder, or toss in some chopped carrot, celery, potato and spinach. Personally, I love the simplicity of the soup, so I just keep it simple.
Chop the white onion roughly and blend with tomato and garlic until it turns into a smooth puree. Set aside.
Heat the oil in a pot, add the fideo noodles and stir until they turn golden brown. This is an important process – the crispy brown noodles are going to give an extra depth of flavour to the soup, rather than just being soft noodles swimming in a soup.
Add the tomato puree to the pot, mix well with the crispy brown noodles and cook for 1 minute. Stir in hot water and bring to a boil. Cover the lid and reduce to medium-low heat. Simmer for 8-10 minutes until the noodles are tender, stirring occasionally.
Season with salt and bouillon to taste.
Serve warm in a bowl, garnish with coriander and diced avocado on top and serve the soup with lime wedges.
Sopa de fideo is pure Mexican comfort food. It is super simple and inexpensive yet flavourful, satisfying and kid-friendly (kids love it as well!). I hope that you are going to like this soup as much as I do, and that you share it with your loved ones because it does not just warm up your stomach, but also warms up your heart!
If you have followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes!
Hello! My name is Kee. I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker based in London.
For me, food is not just the indulgence of taste-buds; it is a way to connect people together, a way of feeling, of touching, of loving and of sharing. It creates a moment, a memory and a togetherness with someone you care for or an experience just for yourself. I want to create delicious plant-based dishes that everyone can experience and enjoy together, whether vegan, vegetarian or meat eater. Seeing people’s joy when eating just gives me butterflies and so here I am. Welcome to K33 Kitchen! <3 <3