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A simple and comforting Mexican noodle soup made with toasted fideo pasta in a bright tomato-based broth, perfect as a light starter or main dish.

Ingredients

Scale
  • 8 oz fideo pasta (or vermicelli, angel hair pasta)
  • 2 small tomatoes (or ½ cup canned tomato sauce)
  • ½ medium onion
  • 1 small garlic clove
  • 4 ¼ cups chicken stock (or water + 3 tsp chicken bouillon)
  • 3 Tbsp canola oil
  • Salt, to taste

Instructions

  1. Cut the tomatoes in half, remove the seeds, and place them into a blender with the onion and garlic.
  2. Add 1 cup of chicken stock to the blender and blend until smooth and velvety.
  3. Heat canola oil in a large saucepan over medium heat.
  4. Add the fideo pasta to the hot oil and stir to coat evenly.
  5. Stir constantly and toast the pasta until it turns golden brown, being careful not to burn.
  6. Pour the blended tomato sauce (recaudo) into the pan and stir while it bubbles for about 30 seconds.
  7. Add the remaining 3 to 4 cups chicken stock, season with salt, and bring to a boil.
  8. Reduce heat and simmer for about 10 minutes until the pasta is tender and cooked through.
  9. Taste and adjust salt as needed, then serve hot.

Notes

To make it vegan, substitute chicken stock with vegetable stock and add diced vegetables like zucchini or carrots., For a healthier version, toast the noodles gently over low heat in a dry pan instead of frying in oil., Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat with a splash of stock or water to refresh the broth., For a smoky flavor, roast the tomatoes and onions before blending or add chipotle powder/smoked paprika to the broth., Serve with optional toppings like fresh lime juice, diced avocado, crumbled queso fresco, crema, chopped cilantro, or pickled jalapeños.

Nutrition

Find it online: https://mamapantry.com/mexican-fideo-soup/