I discovered a delightful approach to my version of How To Make Fideo Soup that sparked creativity in the kitchen. I love how diced tomatoes, garlic and onions mingle with tender pasta to form a rich broth accented by cilantro. This recipe irresistibly draws me in with truly unforgettable flavors.

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I recently decided to try making a classic sopa de fideo that’s been passed down through generations in many Mexican households. I started with 200 grams of fideo pasta, but if you’re like me sometimes, breaking thin spaghetti into small pieces works just fine.

I heated 2 tablespoons of vegetable oil in a pot and tossed in a diced small white onion along with 2 minced garlic cloves. Then, I added 2 roughly chopped medium tomatoes for that fresh zing.

I poured in 4 cups of chicken broth (or water if you like a lighter taste) and tossed in a pinch of salt to balance the flavors. When it all simmered together, the aroma reminded me of endless Mexican noodle recipes i’ve seen online.

Every spoonful gives you a little taste of home-style Mexican food, making it a perfect easy dinner option when you’re in a hurry. Enjoy experimenting with this twist on a beloved sopita!

Why I Like this Recipe

I like this recipe because first, I really enjoy how the fideo pasta gets that light golden brown—it adds a toasty crunch that makes every spoonful interesting. Second, the mix of tomatoes, onions and garlic creates this warm, homely flavor that reminds me of family dinners, even though sometimes I mess up the timing and it can be a bit mushy. Third, it’s super easy to make and pretty quick too, which is great when I’m tired after school and just wanna eat something comforting. Lastly, I love that I can tweak it a little, like using chicken broth for more flavor or water if I want something lighter, and adding cilantro on top makes it feel extra fresh.

Ingredients

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Fideo pasta is rich in carbohydrates that give lasting energy and a filling texture.
Tomatoes are full of vitamins and fiber, adding a bright, tangy burst to the soup.
Onion gives flavor and a subtle crunch while providing good nutrients and fiber.
Garlic imparts a spicy aroma and boosts immune health though its potent compounds.
Vegetable oil helps to fry the ingredients, enhancing deep, rich flavors in every bite.
Chicken broth provides a savory, hearty base packed with protein and essential minerals.
Salt enhances taste by balancing flavours, though should be added sparingly for each palate.
Fresh cilantro brightens the soup with a zesty finish and adds a hint of freshness.

Ingredient Quantities

200 grams of fideo pasta (or use thin spaghetti broken into small pieces)

2 medium tomatoes, roughly chopped

1 small white onion, diced

2 garlic cloves, minced

2 tablespoons of vegetable oil

4 cups of chicken broth (or water if ya prefer a lighter flavor)

Salt to taste

Fresh cilantro (optional, for garnish)

How to Make this

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1. Heat up the vegetable oil in a pot over medium-high heat until it’s a bit shimmering.

2. Toss in the fideo pasta and stir constantly until it turns a light golden brown; be careful not to burn it.

3. Now add your diced onion and minced garlic into the pot and cook for about 2 minutes, until the onion gets soft.

4. Stir in the roughly chopped tomatoes and cook them down until they break apart and get mushy, about 3 minutes.

5. Pour in the chicken broth (or water if you want a milder flavor) and give everything a good stir.

6. Turn the heat up and bring the mixture to a rolling boil.

7. Once it’s boiling, lower the heat to a simmer and cook for around 10 to 15 minutes, or until the pasta is tender.

8. Taste the soup and add salt as needed.

9. If you like, sprinkle freshly chopped cilantro on top to add some brightness.

10. Let the soup cool for a minute or two, then serve it warm and enjoy!

Equipment Needed

1. A medium to large pot to cook the fideos and vegetables
2. A stovetop or cooktop to heat your pot
3. A wooden spoon for stirring the ingredients constantly
4. A chef’s knife for dicing the onion, mincing the garlic, and chopping the tomatoes
5. A cutting board to safely chop your vegetables
6. A measuring cup for the chicken broth (or water)
7. A ladle for serving the soup once its done

FAQ

Q: Can I use thin spaghetti instead of fideo pasta?

A: Yup, you can break up some thin spaghetti into small pieces and it works just fine for this soup.

Q: Is using chicken broth necessary or can I use water?

A: You can use water if you prefer a lighter flavor, but chicken broth does add a rich taste to the soup.

Q: How long do I need to cook Sopa De Fideo?

A: Usually you'll need about 15-20 minutes from start to finish after adding the broth.

Q: Can I adjust the flavor or add extra spices?

A: Definitely, some people like to add a pinch of cumin or even a fresh chili if you like it a bit spicy.

Q: Is this recipe vegetarian friendly?

A: It can be made vegetarian by using vegetable broth instead of chicken broth and you still get a tasty soup.

Sopa De Fideo (Mexican Fideo Soup) Recipe Substitutions and Variations

You can swap the fideo pasta with broken angel hair pasta or even small elbow pasta if you want.
If fresh tomatoes arent available, try using a can of diced tomatoes or even tomato sauce.
You could use a small yellow onion in place of a white one if you prefer something a bit sweeter.
Instead of chicken broth, use vegetable broth or water with a bouillon cube for a lighter flavor.

Pro Tips

1. Toast the pasta until it gets a nice, light golden brown but don’t let it burn cause that bitter taste will ruin your soup.
2. After you add the tomatoes, let them break down a bit longer if you can, it makes the flavor richer and the soup more hearty.
3. If you’re using water instead of broth, be sure to season it well because water on its own can be really bland, and you want that savory kick making each bite better.
4. Add the chopped cilantro right before serving so it stays fresh and bright, and if you wanna experiment, a squeeze of lime juice can really bring a nice tang to the dish.

Sopa De Fideo (Mexican Fideo Soup) Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

280

kcal

Equipment: 1. A medium to large pot to cook the fideos and vegetables
2. A stovetop or cooktop to heat your pot
3. A wooden spoon for stirring the ingredients constantly
4. A chef’s knife for dicing the onion, mincing the garlic, and chopping the tomatoes
5. A cutting board to safely chop your vegetables
6. A measuring cup for the chicken broth (or water)
7. A ladle for serving the soup once its done

Ingredients

200 grams of fideo pasta (or use thin spaghetti broken into small pieces)
2 medium tomatoes, roughly chopped
1 small white onion, diced
2 garlic cloves, minced
2 tablespoons of vegetable oil
4 cups of chicken broth (or water if ya prefer a lighter flavor)
Salt to taste
Fresh cilantro (optional, for garnish)

Directions

Heat up the vegetable oil in a pot over medium-high heat until it's a bit shimmering.
Toss in the fideo pasta and stir constantly until it turns a light golden brown; be careful not to burn it.
Now add your diced onion and minced garlic into the pot and cook for about 2 minutes, until the onion gets soft.
Stir in the roughly chopped tomatoes and cook them down until they break apart and get mushy, about 3 minutes.
Pour in the chicken broth (or water if you want a milder flavor) and give everything a good stir.
Turn the heat up and bring the mixture to a rolling boil.
Once it's boiling, lower the heat to a simmer and cook for around 10 to 15 minutes, or until the pasta is tender.
Taste the soup and add salt as needed.
If you like, sprinkle freshly chopped cilantro on top to add some brightness.
Let the soup cool for a minute or two, then serve it warm and enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.