T TODAY’S delicious star is “Sopa de Fideo” ( noodle soup.) When you talk about Mexican comfort food, you have got to include the splendid delicacy that is “Sopa de Fideo” Mention this to almost any Mexican & they will smile brightly as they are taken away by wonderful memories filled with warmth, and pleasing flavors. The food itself is something that many of us have in common, however the recipe is never the same. Every mom had her own signature twist on it. Each one of us has a different variation which we hold near & dear. Fideos can found in long coils or small pieces. You can find the pasta in the dry foods section or in the Latin Foods/International foods section of the supermarket. For even more convenience there are also instant soup packets of Fideo. Sopa de Fideo is a very flexible dish, you can add anything you’d like & switch it up to your taste. Traditionally it is eaten with cream & Mexican cheese. There are different types of cheese this soup can be topped with: Queso Fresco(fresh, soft cheese) , Queso Seco(dry or hard), Queso Rayado(grated Monterey) or also a hard(dry) sprinkle cheese can be found in little buckets. All these can be found in the refrigerated /dairy section amongst all the regular cheeses. Other possible additions to the soup include: Beans, avocado , potatoes, nopales(catus plant) just to name a few…. This soup is best left as simple as possible though, so as to not mess with it’s simple charm & taste. The basic method is pretty simple, this is one of those recipes that are chosen to be learned from mom, especially by bachelors.
3 chicken bouillon cubes or 4 c. chicken stock
3 tbsp. tomato paste
3 oz. angel hair or vermicelli pasta
1 very lg. clove of garlic, crushed
2 tbsp. dried minced onion
1 tsp. dried herb oregano
1/4 tsp. dried herb thyme
2 tsp. dried parsley
Ground black pepper & salt to taste (bouillon cubes are salty)
Optional: Chopped fresh avocado for garnish, Tabasco sauce for heat
500 grams Fideos (thin noodles)
*6 tomatoes regular size boiled and peeled
oil(olive or vegetable is fine)
1 big garlic
500 ml.. chicken stock
Parsley finely chopped
Grated Queso anejo or any fresh cheese
I used to prepare first my tomato puree, what we call “recaudo”, so the tomatoes, the onion, and the garlic go to the blender. Here I have to mention that Mi Tata Lucita used to leave the skin of the tomatoes, it gave a very nice appearance, but this is up to you.
It is recommended to prepare this dish in a saucepan or a frying pan, we will cook low heat, since the noodles are very easy to burn. When the oil is warm, add the noodles and stir constantly, they must get golden uniformly, remove them from the saucepan and put aside.
Add the tomato mix in the pan and fry well, add just a little oil to fry since the fideos are already oily. Here we can cook with medium heat, when it is well fried, add the chicken stock and let it boil. I would advice, not to use all of it at this moment, so reserve 1/4 of the amount, if it is needed later. When this caldillo is boiling add the noodles, and reduce the heat to low. Add salt and the parsley and let it cook.
You must be careful that the noodles have enough stock to be cooked, but not so much since they must be dry at the end. It will be ready when the noodles are cooked, and there is no water in the pan. Add the sour cream and the anejo cheese.