Sopa de Fideo
Sopa de fideo is one of the very basic Mexican recipes. Everyone makes it. Everyone makes it a bit differently. This is what my husband asks for at the first sign of the sniffles. It was the first pasta that my son ate.
This is also incredibly versatile. In the past, I’ve added in a few cups of shredded chicken or brown ground beef to make it heartier. My husband adds in frijoles de la olla.
Ingredients
- 5 0unce box of fideo vermicelli (our supermarket stocks this type)
- 1/2 can of Goya tomato sauce (I recommend the Goya because it has peppers and spices already in it)
- Chicken (or other broth)
- 1/4 cup cilantro, loosely packed and chopped
- 2 Tablespoons canola oil
- optional salt to taste
Directions:
Heat the oil in a medium skillet on medium-high. Add the fideo, and saute until beginning to brown. (They will burn quickly, so pay attention!) Add the tomato sauce, stir and allow to cook for about a minute. Add enough broth to cover the fideo well and stir.
Bring to a boil and then reduce to a simmer. Simmer until the noodles have softened. 10-15 minutes, generally. Remove from heat and stir in the cilantro.
Stir-Ins:
If you add any pre-cooked chicken or other protein, make sure that it is at least room temperature and stir in at the same time you stir in the cilantro. If you stir in anything that is cold, you’ll need to do it sooner in the process.
