\"Dry\" Mexican Noodle Soup (Sopa Seca de Fideos) recipe

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Ingredients

1 tablespoon vegetable oil
1 (7 ounce) package fideo noodles
¼ white onion, roughly chopped
1 clove garlic, sliced
1 ¼ cups tomato puree
2 bay leaves
¾ cup water
1 teaspoon chicken bouillon granules
1 pinch salt to taste

Nutrition Info

249 calories
carbohydrate: 45.8 g
cholesterol: 0.1 mg
fat: 4.4 g
fiber: 3.3 g
protein: 8.3 g
saturatedFat: 0.8 g
servingSize: -
sodium: 447.9 mg
sugar: 6.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large skillet over medium heat. Add noodles, fry until golden brown, about 4 minutes. Transfer to a bowl and set aside. Add onion and garlic to the skillet. Cook and stir until translucent, about 5 minutes. Add tomato puree and bay leaves, cook until heated through, about 3 minutes.

  2. Pour tomato mixture carefully into a blender, add water. Cover and hold lid down with a potholder, pulse a few times before leaving on to blend. Pour back into the skillet, add bouillon and salt. Bring to a boil. Reduce heat to low and add the fried noodles. Cook until the noodles are tender and have absorbed most of the tomato sauce, about 15 minutes more.

Recipe Yield

4 servings

Recipe Note

Not your traditional soup: the Mexican name of this recipe literally translates as “dry soup” so there is no liquid. Fideo noodles are fried, then stirred into a quick tomato sauce and simmered until noodles absorb it. Serve with grated aged cheese.

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