Name: Sopa de Fideo (Mexican Noodle Soup)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 2 tablespoons Avocado Oil (or preferred cooking oil); 8 ounces Dry Fideo (cut spaghetti, or thin spaghetti/vermicelli broken into 1-inch pieces); ½ teaspoon Dried Oregano (Mexican oregano recommended for best flavor); 7 ½ cups Vegetable Broth (or chicken/homemade stock); 1 ¼ cups Tomato Purée (strained tomatoes); 1 Bay Leaf (optional); Salt and Pepper to taste

Sopa de Fideo (Mexican Noodle Soup)

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Sopa de Fideo, or Mexican Noodle Soup, is the ultimate comfort food—simple, savory, and ready in minutes. It’s built on a tangy tomato base and perfectly toasted noodles, a beloved classic in Mexican home kitchens. It’s what Mom makes when you need a quick, flavorful hug.

Author: Jose
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4 generous servings 1x
Category: Soup, Main Dish, Side Dish
Cuisine: Mexican

Ingredients

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2 tablespoons Avocado Oil (or preferred cooking oil)
8 ounces Dry Fideo (cut spaghetti, or thin spaghetti/vermicelli broken into 1-inch pieces)
½ teaspoon Dried Oregano (Mexican oregano recommended for best flavor)
7 ½ cups Vegetable Broth (or chicken/homemade stock)
1 ¼ cups Tomato Purée (strained tomatoes)
1 Bay Leaf (optional)
Salt and Pepper to taste

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Instructions

1. Toast the Noodles

Heat a large pot (like a Dutch oven) over medium heat and add the oil.
Once hot, add the fideo noodles. Stir constantly for 4–6 minutes until the noodles turn deep golden-brown. Do not walk away—they can burn quickly!

2. Add the Spice

Once toasted, immediately stir in the ½ teaspoon of dried oregano for about 30 seconds. The heat “wakes up” the spice and makes it super fragrant.

3. Simmer the Broth

Carefully add the broth, tomato purée, bay leaf, and your first pinch of salt and pepper.
Raise the heat to high to bring the liquid to a rolling boil.
Immediately reduce the heat to a gentle simmer. Stir everything well to combine the thick purée.

4. Cook to Tender

Let the soup simmer for 15–18 minutes. Stir occasionally to make sure the noodles don’t stick to the bottom.
The noodles are done when they are tender but still have a bit of bite (al dente).
Taste the broth! Adjust salt and pepper as needed. Remove and discard the bay leaf before serving.

Notes

Serving Suggestions

The Classics: A squeeze of fresh lime juice is a must—it brightens the whole dish. Top with a sprinkle of fresh cilantro and a dollop of Mexican crema or vegan sour cream.
Hearty Upgrades: For a richer meal, add crumbled queso fresco, sliced avocado, or some cooked, chopped ground beef or chicken right when you add the broth.

Tips & Tricks

The Toast is the Flavor: The golden-brown color you achieve in Step 1 is key. It stops the noodles from getting mushy and gives the soup its rich, nutty flavor.
Noodle Swap: Can’t find fideo? Break thin spaghetti or vermicelli noodles into 1-inch pieces inside a plastic bag to keep the mess contained.
Meal Prep Hack: Make the tomato purée mixture ahead of time and store it in the fridge. It cuts your cook time down to 15 minutes the next day!

Storage and Reheating

Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat on the stovetop. The noodles will soak up the liquid overnight (sopa seca). If you prefer a thinner soup, just add a splash of extra broth or water while reheating.
Freezing: I don’t recommend freezing this one—the pasta often turns mushy when thawed. Better to just enjoy it fresh!

Find it online: https://new.projuktigeek.com/sopa-de-fideo-mexican-noodle-soup/