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Sopa de fideo in white bowl with fideo noodles tomato broth sautéed mushrooms cilantro avocado slice

Sopa de Fideo

5 from 1 vote
A comprehensive guide to making Mexican Noodle Soup, also known as Sopa de Fideo, including its history, essential ingredients, step-by-step instructions, variations, serving suggestions, and storage tips. This recipe is perfect for both beginners and experienced cooks alike.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Soup
Cuisine: Mexican
Calories: 231
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 Tbsp vegetable oil
  • 8 oz vermicelli noodles (uncooked)
  • 1 medium onion small dice (about 1 cup, 150g)
  • 2 cloves garlic minced (about 1 Tbsp)
  • 1 tsp cumin
  • 28 oz can whole peeled tomatoes
  • 6 cups chicken broth (48 oz)
  • 1 medium jalapeño whole (optional)
  • 1 large lime juiced (about 2 Tbsp of juice)
  • 1/4 bunch fresh cilantro optional

Equipment

  • Large pot
  • Cutting Board
  • Knife
  • Measuring cups/spoons

Method
 

Instructions
  1. Heat the vegetable oil in a large pot over medium heat.
  2. Add the onion and garlic, cooking until softened (about 5 minutes).
  3. Stir in the cumin and cook for an additional minute.
  4. Add the vermicelli noodles to the pot and cook, stirring frequently, until they turn golden brown (about 3-5 minutes).
  5. Pour in the chicken broth and add the can of tomatoes (including the juice).
  6. Stir well to combine, then add the jalapeño (if using).
  7. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the noodles are tender.
  8. Remove the pot from the heat and stir in the lime juice and cilantro (if using).
  9. Taste and adjust the seasoning if necessary. Serve hot and enjoy your Sopa de Fideo!

Notes

For a spicier version, you can add more jalapeño or serve with hot sauce on the side. You can also make this recipe vegetarian or vegan by using vegetable broth instead of chicken broth.