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Sopa de Fideo (Mexican Noodle Soup)

Mexican Noodle Soup
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The ultimate comfort food! This Sopa de Fideo is a simple, soulful Mexican Noodle Soup that tastes like a hug in a bowl. With a rich tomato broth and perfectly toasted noodles, this family favorite is ready in about 30 minutes and is sure to become a staple in your home.

Ingredients

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  • 1 tbsp Vegetable Oil (optional)
  • 8 oz Angel Hair Pasta, broken into 1-inch pieces
  • 1 (14.5 oz) can Diced Tomatoes (or 2 cups fresh)
  • ½ White Onion, roughly chopped
  • 3 cloves Garlic, peeled
  • 10 cups Vegetable Stock (or chicken stock), divided
  • 1 Mexican Zucchini (calabacita), diced
  • Salt and Black Pepper, to taste
  • 1 Lime, cut into wedges for serving

Instructions

  1. Prep the Broth: In a medium pot, bring the 10 cups of stock to a low simmer over medium-low heat. Keep it warm while you work.
  2. Toast the Noodles: Heat the oil in a large pot or Dutch oven over medium heat. Add the broken pasta and stir constantly for about 3 minutes, until the pieces are evenly golden-brown and smell nutty. Don’t walk away, as they can burn quickly!
  3. Make the Tomato Base: While the noodles toast, combine the diced tomatoes, onion, garlic, and 2 cups of the warm stock in a blender. Blend on high until completely smooth.
  4. Combine and Simmer: Pour the blended tomato mixture through a fine-mesh strainer directly into the pot of toasted noodles (this step is optional but creates a silky broth). Stir well as it sizzles. Pour in the remaining 8 cups of warm stock and the diced zucchini.
  5. Cook the Soup: Bring the soup to a boil, then reduce the heat to a steady simmer. Cook for 10-12 minutes, or until the noodles are tender (al dente) and the zucchini is cooked. Season generously with salt and pepper to your liking.

Notes

  • Tips & Tricks: The secret to incredible flavor is toasting the noodles. This one step prevents them from getting mushy and adds a wonderful, deep nutty taste you can’t get otherwise.
  • Serving Suggestions: Ladle the soup into bowls and serve immediately with a fresh squeeze of lime. It’s delicious topped with fresh cilantro, crumbled cotija cheese, or sliced avocado.
  • Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. The noodles will absorb more broth as they sit, making the soup thicker (which many people love!). Reheat gently on the stovetop, adding a splash of extra stock or water to thin it out if desired.

Find it online: https://sabormexicana.com/sopa-de-fideo-mexican-noodle-soup/