Mexican Sopa De Fideos Vermicelli Mexican Style Recipes

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MEXICAN NOODLE SOUP (SOPA DE FIDEO)



Mexican Noodle Soup (Sopa de Fideo) image

Mexican short noodles (fideos) in a chicken broth flavored with tomato, onion, and serrano pepper for a little kick.

Provided by Ainé

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 10

2 quarts chicken stock, divided
2 Roma tomatoes
½ small white onion
1 serrano chile, stem removed
1 clove garlic
3 tablespoons vegetable oil
1 (7 ounce) package fideo pasta
3 sprigs parsley
salt to taste
½ cup grated Cotija cheese

Steps:

  • Combine 1/2 cup chicken stock, tomatoes, onion, serrano chile, and garlic in a blender. Blend until smooth. Strain tomato sauce into a bowl and reserve.
  • Heat oil in a saucepan over medium-low heat. Add pasta; cook, stirring constantly, until lightly browned, about 4 minutes. Pour tomato sauce into the saucepan over the noodles; add parsley and remaining chicken stock. Season with salt. Bring to a boil, reduce heat, and simmer until noodles are soft, about 20 minutes. Sprinkle with Cotija cheese.

Nutrition Facts : Calories 248 calories, Carbohydrate 29 g, Cholesterol 12.5 mg, Fat 11.6 g, Fiber 2 g, Protein 8.4 g, SaturatedFat 3.6 g, Sodium 1069.6 mg, Sugar 3 g

SHORT CUT MEXICAN FIDEO (VERMICELLI)



Short Cut Mexican Fideo (Vermicelli) image

This fideo is simple, quick and delicious. It's great as a light meal or side dish. There are many ways to prepare fideo but for me, this is the quickest. You can add some tomato sauce and a dash of cumin when you add the chicken stock for extra flavor. Add less water if you want drier pasta.

Provided by Amy_S

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 5

1 tablespoon canola oil
2 tablespoons minced onion
7 ounces vermicelli pasta
4 cups chicken stock
2 cubes tomato-flavored bouillon

Steps:

  • Heat the oil in a large sauce pan over medium-high heat. Cook and stir the onion in the hot oil for 1 minute. Stir in the vermicelli and cook until golden brown, about 3 minutes. Add the stock and bouillon cubes; cover. Simmer until the vermicelli is tender, 10 to 11 minutes.

Nutrition Facts : Calories 219.4 calories, Carbohydrate 37.2 g, Cholesterol 0.7 mg, Fat 5.3 g, Fiber 1.8 g, Protein 7.2 g, SaturatedFat 0.7 g, Sodium 693.2 mg, Sugar 2.6 g

TRADITIONAL MEXICAN SOPA DE FIDEO RECIPE



Traditional Mexican Sopa de Fideo Recipe image

Homemade Sopa de Fideo (Mexican noodle soup) - Thin noodles in a tomato chicken broth served with a squirt of lime. Mexican lunchtime comfort food in the way that grilled cheese and tomato soup is, warm fuzzies in a bowl. It's an easy and quick Mexican soup that you will make again and again. Also called, Sopita de Fideo

Provided by Andrés Carnalla

Categories     Lunch

Time 35m

Number Of Ingredients 11

8 ounce package of "fideo" noodles (thin spaghetti, vermicelli, or angel hair pasta work well )
2 plum tomatoes (Roma tomatoes)
1 clove garlic
¼ medium white onion
¼ ground cumin (optional to add to broth)
½ tsp. Mexican oregano (optional to add to broth)
4 limes
1 ripe avocado sliced thin (optional for garnish)
8 cups homemade chicken broth
3 tbsp. vegetable oil (or olive oil)
Salt to taste (about 1tsp. will be needed depending on the chicken broth you use)

Steps:

  • Cut the tomatoes in half and remove the seeds. Puree the tomatoes, onion, and garlic and set aside.
  • Preheat 3 tbsp. of vegetable oil to medium-hot. Add the noodles and stir to coat with oil. Continue stirring until the noodles have started to brown.
  • Strain the pureed tomatoes, onion, and garlic into the noodles. Notice the color of the noodles. Some of them should be very brown. The browned noodles add depth of flavor to the soup.
  • Add the chicken broth and stir.
  • Bring the soup to a boil. Cover and reduce to low heat. Cook for 10 minutes.
  • Check the salt and adjust to taste before serving.
  • Serve your soup with a couple of lime halves. A squirt of lime brings the flavors together. A little chopped avocado is a nice touch.

Nutrition Facts : ServingSize 2 cups, Calories 469 kcal, Carbohydrate 43 g, Protein 20 g, Fat 17 g, Sodium 168 mg, Sugar 2 g

MEXICAN SOPA DE FIDEOS (VERMICELLI MEXICAN STYLE)



Mexican Sopa de Fideos (Vermicelli Mexican Style) image

This side dish was always a favorite at my grandmother's house. when ever she did not want to make rice or potatos this was the dish. She would serve with pinto beans and a grilled meat and Oh so good. Somtimes we would just grab two tabelspoonfuls and drop & wrap in a soft flour tortilla with a few beans and some salsa on top. Oh yum what memories. Hope you like it as much as we do at our house. Enjoy

Provided by Juliann Esquivel @Juliann

Categories     Pasta

Number Of Ingredients 12

1 package(s) vermicelli mexican fideos (a very fine dry pasta)
1/4 cup(s) olive oil, light
1 medium vidalia onion or white onion diced small
2 clove(s) fresh garlic mashed or put through a garlic press
1 can(s) whole tomatos in a can mashed down, not the real large can. i use hunt's
1 teaspoon(s) fresh cilantro diced fine
1 1/2 can(s) chicken broth or homemade if available
1/4 teaspoon(s) dried oregano
1/2 teaspoon(s) ground cumin
1/2 teaspoon(s) salt & pepper to suit you taste
1 large jalapeno whole with the stem, rinsed but not cut nor seeded
1 teaspoon(s) salt

Steps:

  • Heat oil in a large saute pan or skillet, Add the package of vermicelli to the oil and with a fork begin to brown your fine pasta. Keep heat at a medium low, so pasta will not scorch. Keep stirring until your vermicelli is pretty much golden brown. Now add the diced onions, garlic and cilantro. Keep mixing and stirring until the onions begin to get limp.
  • Next step pull three whole tomatos from the can and mash down real good with a fork add to the vermicelli and continue to saute with the onion. Saute for about a mintue more.
  • Now add all the reserved tomato juice from the can of whole tomato minus what ever tomato's remain. (Save for some other recipe) stir the vermicelli a little and now add the chicken broth and seasonings oregano, cumin, salt and pepper Mix everything real well and put your whole jalapeno right in the middle of the simmering vermicelli. Do not cut open the jalapeno. Reduce heat medium low and cover your pasta and let cook for about 15/20 minutes. After twenty minutes have passed uncover and fluff with a fork taste to see if seasonings are right. If pasta is still not cooked but somewhat dry add a little more chicken broth. Check vermicelli pasta to see if it needs more salt If it does then remove jalapeno adjust your seasonings and put jalapeno back in the middle. Leave jalapeno in the middle for garnish looks pretty when served at the table. Jalapeno can be discarded or eaten. Jalapeno imparts good flavor but not heat when cooked this way. Enjoy
  • If you use a larger pack of vermicelli then you will need to increase the chicken broth and add a little more salt.

VERMICELLI SOUP (SOPA DE FIDEOS)



Vermicelli Soup (Sopa De Fideos) image

Make and share this Vermicelli Soup (Sopa De Fideos) recipe from Food.com.

Provided by kolibri

Categories     Clear Soup

Time 30m

Yield 10 serving(s)

Number Of Ingredients 6

1 tablespoon vegetable oil
8 ounces vermicelli, broken into pieces (fideo)
43 ounces chicken broth
2 cups water
16 ounces salsa
1/2 lb cooked chicken breast, chopped

Steps:

  • Heat oil in large saucepan over medium heat, add pasta. Cook stirring constantly for 3-4 minutes or until it begins to brown.
  • Stir in broth, water and salsa, bring to boil. Reduce heat to medium and cook for 10-15 minutes or until pasta is tender.
  • Add chicken, cook for 2-3 minutes or until heated through.

Nutrition Facts : Calories 174.5, Fat 4.3, SaturatedFat 1, Cholesterol 19.1, Sodium 692.4, Carbohydrate 20.4, Fiber 1.5, Sugar 2.4, Protein 13.1

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