Skip to main content
Epicurious

Sopa de Fideo

4.8

(3)

A bowl of red broth with noodles with limes avocados and queso blanco on the side.
Photo by Mely Martinez

Sopa de fideo is one of the most traditional soups in Mexico, and is usually part of the midday meal in households and in small family restaurants called fondas. As a kid, I loved coming home from school and finding that my mom had made this soup. It is one of the easiest meals to make, and the kids love it. It’s a must-have lunchtime soup in many Mexican homes.

This recipe was excerpted from 'The Mexican Home Kitchen Japanese Kitchen' by Mely Martinez. Buy the full book on Amazon. 

Cooks' Note

Roasting the tomatoes first will add an even deeper flavor to the soup.

You can also add diced vegetables, like peas and carrots, in step 3 after you add the chicken broth.

See Related Recipes and Cooking Tips

Read More
Frijoles de la Olla Ramen (Mexican Stewed Beans)
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
Spaghetti With Poblano Chile Sauce
Mexican pasta probably isn’t something you’ve thought about before, but this poblano sauce may have you rethinking your devotion to the red variety.
Tortellini in Preserved Lemon Brodo
A quick-fix dinner thanks to store-bought tortellini and chicken broth.
Beef Stroganoff Ramen
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
Berberger Pasta
This comforting cheeseburger-inspired pasta from Kiano Moju is bolstered by berbere spice.
Pad Kee Mao (Drunken Spaghetti)
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
Halloumi Lasagna
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.
Smoky Tofu Shakshuka
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.