When G asked what I was preparing for lunch today, I answered “soup” but failed to elaborate that the “soup” was sopa seca de fideo. The poor guy sat down on the table fully expecting oodles of broth and didn’t quite know what to make of the dry pasta dish that greeted him instead. My bad.
Sopa seca is a traditional Mexican dish made with fideo noodles lightly-browned in oil and simmered in a tomato-based broth until dry. A garnishing of crumbled cheese, chopped avocados and fragrant cilantro completes this classic comfort food. Enjoy!
- 3 large tomatoes
- ½ cup water
- 1 small onion, peeled and chopped
- 2 garlic cloves, peeled and minced
- 2 tablespoon olive oil
- 1 (7 ounces) package fideo, broken into 3-inch lengths
- 2 cups chicken broth
- salt to taste
- 2 avocados, pitted and cubed
- cilantro, stems trimmed and coarsely chopped
- cotija cheese, crumbled
- In a sauce pot over medium heat, combine tomatoes and water. Bring to a boil and cook for about 2 to 3 minutes or until tomatoes are softened. In a blender, transfer tomatoes including the liquid. Add onions and garlic and process until smooth.
- In a pot over medium heat, heat oil. Add fideo and cook, stirring regularly, for about 2 to 3 minutes or until lightly browned.
- Add tomato puree and chicken broth. Bring to a boil. Season with salt to taste. Lower heat, cover and simmer until noodles are cooked and liquid is absorbed.
- Ladle onto plates and garnish with cheese, avocado and cilantro.