Sopa de Fideo, Mexican Toasted Noodle Soup
Sopa de fideo is the weeknight soup of Mexican home kitchens, a bowl of toasted noodles in a bright tomato broth that children grow up on. Two moves carry it. First, the noodles go into a dry pot and toast until they are the color of an old penny, which turns a bland starch into something nutty and keeps it from dissolving in the pot. Second, the broth is not just tomato: an onion, garlic, and a single soaked guajillo go into the blender with the tomatoes, so the base has fruit and depth before it ever reaches the heat. Lime at the table and a few slices of avocado do the rest, which is why there is no salt in the list.
Ingredients
- 6 oz Whole wheat short pasta, vermicelli or thin elbows
- 1 can Canned whole peeled tomatoes, 14.5 oz (411 g)
- 1/2 Yellow onions, quartered
- 3 cloves Garlic
- 1 Guajillo, stemmed and seeded
- 1/2 tsp Cumin seed, toasted and ground
- 1/2 tsp Dried oregano
- 1 tsp no-salt vegetable bouillon
- 1 Bay leave
- 1/3 cup Cilantro, chopped, to finish
- 1 Lime, cut into wedges
- 1/2 Avocado, sliced, to serve
Method
- Toast the dry pasta in a dry pot over medium heat, stirring constantly, until it turns deep golden brown, about 5 minutes. This is the step that names the soup: raw noodles make a flat broth, toasted ones taste nutty and hold their bite in the liquid.
- While the pasta toasts, tear the guajillo open, discard the stem and seeds, and soak it in a cup of hot water for 10 minutes until pliable. A dried chile is leather straight from the bag and only gives up its fruit once it softens.
- Blend the tomatoes, onion, garlic, softened guajillo, and half its soaking water into a smooth puree. Blending the chile in rather than leaving it whole spreads its raisin-and-berry depth through every spoonful.
- Pour the puree into the toasted pasta, add the cumin, oregano, bay leaf, bouillon, and 4 cups (950 ml) water. Bring to a boil, then simmer, uncovered, for 12 to 15 minutes until the noodles are tender and the broth has thickened slightly.
- Fish out the bay leaf and taste. The toasted noodle, sweet tomato, and gentle chile should read full without salt. Sharpen it with a squeeze of lime if it needs lift.
- Serve hot, topped with cilantro, avocado, and a lime wedge. The avocado melts into the broth and stands in for the richness a swirl of cream or a fried tortilla would add.
Nutrition
Estimated per serving: 250 calories, 8 g protein, 8 g fiber, 45 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
