Noodle soup is one of the most traditional soup recipes in Mexico, and it’s usually part of the midday meal in Mexican homes and small family‑run restaurants called “Fondas.”
If you go to a Latino market here in the United States, you’ll find two types of “noodles”; the thinner one is called “Cabello de Ángel” or “Cambray” because of its very thin consistency.
Although noodles in Mexico are similar to Italian spaghetti, they are generally not as long. Manufacturers sell them in packages in which the pasta is cut into smaller pieces so the noodles fit on a regular spoon. Some noodles are still sold as long, twisted strands that must be broken into pieces before cooking.
I’ve already posted a more elaborate chicken noodle soup recipe that includes chicken and vegetables, but today’s recipe is the simplest way to prepare these noodles. I should mention that many people make this noodle soup without chicken broth, as some cooks use water and granulated chicken bouillon.
Other names for this soup include: Watery Noodle Soup, Brothy Noodle Soup, or simply Watery Soup, since it is quite liquid.
Mexican Fideo (Noodles) Recipe
Preparation time: 15 minutes
Cooking time: 16 minutes
Total Time: 31 minutes
Type of Dish: Soups
Kitchen: Mexican
Portions: 4
Calories: 268 kcal
Ingredients
| Ingredient | Quantity |
|---|---|
| Vegetable oil | 2 tablespoons |
| Noodle pasta (one package if it is the La Moderna brand) | 200 grams |
| Roasted tomatoes | 300 grams |
| Large clove of garlic (or 2 small cloves) | 1 |
| Chopped white onion | ½ cup |
| Chicken or vegetable broth* | 6 cups |
| Salt and pepper | to taste |
| To serve: | |
| Crumbled Mexican fresh cheese | to taste |
| Diced avocado | to taste |
Instructions
- Place the roasted tomatoes, garlic, and onion in your blender. Blend until smooth. Strain this mixture through a sieve into a bowl and set aside. Some people strain the tomato sauce; this is a matter of personal preference and how you like your noodle soup.
- Heat the oil in a large saucepan over medium‑low heat and add the noodles. Fry the noodles lightly, stirring often, until they turn a light golden color, 3‑4 minutes.
- Pour the tomato mixture into the saucepan and cook for about 1 minute. Add the chicken broth (or water mixed with chicken bouillon powder). Bring to a boil, then reduce the heat to medium‑low and cover the saucepan. Simmer until the noodles are tender, about 8 minutes. Season with salt and pepper to taste.
- To serve, divide the noodle soup into bowls and garnish with fresh cheese and diced avocado.
Grades (Notes)
- If you want to make noodle soup without chicken broth, substitute the chicken broth with water and 4 teaspoons of bouillon powder.
Nutrition
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 268 kcal | 13% |
| Carbohydrates | 42 g | 14% |
| Protein | 7 g | 14% |
| Fat | 9 g | 14% |
| Saturated Fat | 6 g | 38% |
| Sodium | 2028 mg | 88% |
| Potassium | 492 mg | 14% |
| Fiber | 2 g | 8% |
| Sugar | 3 g | 3% |
| Vitamin A | 632 IU | 13% |
| Vitamin C | 37 mg | 45% |
| Calcium | 35 mg | 4% |
| Iron | 1 mg | 6% |