Sopa de fideo – Mexican tomato noodle soup
Mexico's everyday soup: fine noodles fried golden in oil, then simmered in a light tomato broth. It is the first course of the midday meal, before the rice and the main dish, sometimes with a spoonful of crema and crumbled queso fresco.
- 30 minTime
- 17 minHands-on
- 4Portions
- ≈ $5per portion
- 270kcal per portion
Ingredients for 4 portions
- 200 gVermicelli (soup pasta), 1 packet
- 2 tbspRapeseed oil
- 3Tomatoes
- ½Yellow onion
- 1 cloveGarlic
- ≈ 1.5 lWater
- 2 cubesChicken stock
- to tasteSalt
Method
- Blend the tomatoes with the onion, garlic and a little of the water until smooth.
- Heat the oil in a saucepan over a medium heat and fry the noodles, stirring all the time, until evenly golden, about 4 minutes.
- Strain the tomato purée over the noodles (careful, it spits) and fry for 2–3 minutes, stirring, until it turns a deeper red.
- Pour in the rest of the water, crumble in the stock cubes and bring to the boil.
- Lower the heat and simmer for 10 minutes, until the noodles are soft. Season with salt and serve piping hot.
The cost is estimated from average prices in Mexico (PROFECO, Quién es Quién en los Precios (datos abiertos), 2026-07).
