Mexican · PANTRYHOP RECIPE
Sopa de fideo
25 minutes · 4 servings · vegetarian
Sopa de fideo is a very common Mexican noodle soup, often served as an everyday lunch or light dinner.
Ingredients
Check you have the quantities below.
- 6 ounces fideo or thin vermicelli
- 2 medium tomatoes
- 2 garlic cloves
- 1/4 medium white onion
- 5 cups vegetable broth or water
- 2 tablespoons neutral oil
- 1 teaspoon salt
- 2 tablespoons cilantro, chopped
Let’s make it
- Blend the tomatoes, garlic, onion, and 1 cup of broth until smooth.
- Heat the oil in a pot over medium heat and toast the fideo for 2–3 minutes until lightly golden.
- Pour in the blended sauce and cook 3 minutes, stirring.
- Add the remaining broth and salt; simmer 8–10 minutes until the noodles are tender.
- Stir in cilantro and serve hot.
Break the noodles into smaller pieces for younger children.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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