Comforting Mexican Noodle Soup Ready in 30 Minutes

Savor the warm comfort of Mexican Noodle Soup, a quick and easy dish packed with flavor, ready in just 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Soups

Cuisine: Mexican

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Broth

4 pieces Roma Tomatoes Adds acidity and sweetness; substitute with canned tomatoes if fresh are unavailable.
3 cloves Garlic Cloves Provides depth of flavor; use garlic powder if fresh is not available (1/4 tsp per clove).
2 tablespoons Olive Oil Used for roasting and toasting noodles; can substitute with vegetable oil.
1 medium White Onion Adds sweetness and depth; substitute with yellow onion or shallots.
2 tablespoons Tomato Paste Enhances the tomato flavor; no suitable substitute.
1 teaspoon Ground Cumin Adds warmth and earthiness; omit for a milder flavor.
1 teaspoon Dried Oregano Provides herbal notes; substitute with Italian seasoning for a different profile.
4 cups Chicken or Vegetable Broth Forms the soup base; use low-sodium broth for less salt or water for a lighter option.
to taste Kosher Salt Essential for seasoning.
to taste Freshly Cracked Pepper Essential for seasoning.

For the Noodles

8 ounces Fideo Noodles Substitute with vermicelli or broken spaghetti in a pinch.

For the Toppings

1/2 cup Diced White Onion Adds crunch and freshness; can use green onions for a milder flavor.
1/4 cup Chopped Cilantro Brightens the dish; omit for a non-cilantro fan.
1/2 cup Mexican Crema Adds creaminess; substitute with sour cream or Greek yogurt.
2 pieces Lime Wedges Provides acidity; can substitute with lemon wedges.

Equipment

Dutch oven

Method

Step-by-Step Instructions for Sopa de Fideo

Preheat your oven to 400ºF (200ºC). Line a baking sheet with parchment paper. Gather your Roma tomatoes and garlic cloves for roasting.
On the baking sheet, arrange the quartered Roma tomatoes and whole garlic cloves. Drizzle with olive oil, season with salt and pepper, and roast for about 25 minutes until tender. Blend until smooth.
In a Dutch oven over medium heat, add olive oil and toast the fideo noodles for about 3-4 minutes until golden brown. Add diced onion and sauté for an additional 2-3 minutes.
Stir in tomato paste and blended tomato sauce, cook for 2-3 minutes. Add ground cumin, dried oregano, and your choice of broth. Season with salt and pepper to taste.
Bring to a gentle simmer and cook uncovered for about 10-12 minutes until the fideo is tender. Adjust the consistency with more broth if needed.
Ladle into bowls and top with diced onions, cilantro, a drizzle of crema, and lime wedges.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 6gSodium: 700mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 15IUVitamin C: 25mgCalcium: 4mgIron: 6mg

Notes

Store leftovers in the fridge for up to three days. Avoid freezing as fideo noodles may become mushy. Reheat on low with a splash of broth.

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