Description
Fideo Mexican Noodle Soup is a comforting and flavorful traditional Mexican dish made with toasted vermicelli noodles simmered in a savory tomato and chicken broth base, seasoned with cumin, and garnished with fresh cilantro and lime. This quick and easy soup is perfect for a cozy meal and can be customized with toppings like avocado, jalapeños, and queso fresco.
Ingredients
Scale
Soup Base
- 2 tablespoons vegetable oil
- 7 ounces fideo pasta (or vermicelli noodles)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 medium tomato, chopped
- 4 cups chicken broth
- 1 teaspoon ground cumin
- Salt and pepper to taste
Garnish
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges for serving
- Optional toppings: avocado slices, diced jalapeños, crumbled queso fresco
Instructions
- Toast the Pasta: Heat the vegetable oil in a large pot over medium heat. Add the fideo pasta and stir constantly until it turns a golden brown, being careful not to burn it.
- Sauté Aromatics: Once the pasta is toasted, add the chopped onion and garlic to the pot. Sauté for about 2 minutes until the onion becomes translucent.
- Cook Tomato: Stir in the chopped tomato and cook for another 2 minutes until the tomato begins to break down.
- Add Broth and Spices: Pour in the chicken broth and add the ground cumin. Stir to combine all the ingredients.
- Simmer the Soup: Increase the heat to bring the soup to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 10 minutes, or until the noodles are tender.
- Season: Season the soup with salt and pepper to taste.
- Add Cilantro: Remove the pot from heat and stir in the chopped cilantro.
- Serve: Ladle the soup into bowls and serve hot. Garnish with lime wedges and your choice of optional toppings like avocado slices, diced jalapeños, or crumbled queso fresco.
Notes
- Toast the noodles carefully to avoid burning as this adds a nutty flavor to the soup.
- Fideo pasta can be substituted with vermicelli noodles if unavailable.
- Adjust the soup’s spice by adding jalapeños or chili powder to taste.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- This soup pairs well with warm corn tortillas or crusty bread.
