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

Rating: 4 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

By Josefina Mijares

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Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

Per Serving:
249 calories; protein 8.3g; carbohydrates 45.8g; fat 4.4g; cholesterol 0.1mg; sodium 447.9mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Soup Loving Nicole
Allstar
Rating: 4 stars
01/22/2018
This turned out pretty good but needed a LOT more liquid which translates to more seasoning as well. I ended up doubling the bouillon and also adding Mexican oregano. When I realized it was going to need more liquid to get the noodles done I used a mixture of the tomato puree and chicken broth instead of water. That definitely added to the flavor and I would replace all of the water with it next time. Watch your noodles closely. They do not make any sizzling noises so if you turn your back on them like I did you will end up with some very brown noodles around the edge of the skillet. Overall I think this was a good recipe but one that just needs a little extra than what it calls for. Read More
Helpful
(1)
3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Soup Loving Nicole
Allstar
Rating: 4 stars
01/21/2018
This turned out pretty good but needed a LOT more liquid which translates to more seasoning as well. I ended up doubling the bouillon and also adding Mexican oregano. When I realized it was going to need more liquid to get the noodles done I used a mixture of the tomato puree and chicken broth instead of water. That definitely added to the flavor and I would replace all of the water with it next time. Watch your noodles closely. They do not make any sizzling noises so if you turn your back on them like I did you will end up with some very brown noodles around the edge of the skillet. Overall I think this was a good recipe but one that just needs a little extra than what it calls for. Read More
Helpful
(1)
nursermk
Rating: 4 stars
02/16/2018
Pretty good with a little embellishment. I took the suggestion of the previous reviewer and used more tomato puree instead of water also additional broth (to cook the noodles) and some oregano. I started by sautéing onion and celery after the noodles just to give it a little texture. I have made Sopa de Fideo before in various ways and find it to be tasty and filling. This is a good base recipe and I may try a little chicken or sausage next time but I will keep it and play around with the ingredients for fun. Read More
Kathy McDonald Spencer
Rating: 4 stars
03/01/2018
It turned out very thick so I added a little more chicken broth. If I make it again I don't think I will brown the noodles as much. Read More
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