Best 5 Sopa De Pasta Or Sopa De Fideos Recipes

SOPA DE FIDEO RECIPE

Steps:

• Add oil to a medium pot and cook on LOW-MEDIUM heat. Add fideo and cook until noodles are coated in oil and have started to brown.
• Add tomato sauce and broth and bring to a boil. Then reduce to LOW and simmer for 8-10 minutes or until noodles are soft.
• Add cheese, salt and pepper and stir until combined. Serve warm.

MEXICAN NOODLE SOUP (SOPA DE FIDEO)

Steps:

• Combine 1/2 cup chicken stock, tomatoes, onion, serrano chile, and garlic in a blender. Blend until smooth. Strain tomato sauce into a bowl and reserve.
• Heat oil in a saucepan over medium-low heat. Add pasta; cook, stirring constantly, until lightly browned, about 4 minutes. Pour tomato sauce into the saucepan over the noodles; add parsley and remaining chicken stock. Season with salt. Bring to a boil, reduce heat, and simmer until noodles are soft, about 20 minutes. Sprinkle with Cotija cheese.

SOPA DE FIDEO

Steps:

• Add the garlic, tomatoes, red-pepper flakes, cumin and salt to a blender, and blend until smooth. Set aside.
• Heat a medium pot over medium, then add the oil. Add the fideo to the hot oil and cook until toasted and aromatic, about 5 minutes. Be sure to constantly mix the fideo so it toasts evenly.
• Reduce the heat to low, then add the blended tomato mixture.
• Add 5 cups of water to the pot, along with the celery, carrot and bay leaf. Mix and taste for salt, adjusting if necessary.
• Increase to medium heat until simmering, then reduce to medium-low. Cook for 25 minutes, stirring occasionally, until the fideo is cooked through, the soup has melded together and the liquid has thickened.
• Remove the celery, carrot and bay leaf, and discard. Serve soup in bowls and top with any of your favorite sopa de fideo toppings.

MEXICAN SOPA DE FIDEOS (VERMICELLI MEXICAN STYLE)

Steps:

• 1. Heat oil in a large saute pan or skillet, Add the package of vermicelli to the oil and with a fork begin to brown your fine pasta. Keep heat at a medium low, so pasta will not scorch. Keep stirring until your vermicelli is pretty much golden brown. Now add the diced onions, garlic and cilantro. Keep mixing and stirring until the onions begin to get limp.
• 2. Next step pull three whole tomatos from the can and mash down real good with a fork add to the vermicelli and continue to saute with the onion. Saute for about a mintue more.
• 3. Now add all the reserved tomato juice from the can of whole tomato minus what ever tomato's remain. (Save for some other recipe) stir the vermicelli a little and now add the chicken broth and seasonings oregano, cumin, salt and pepper Mix everything real well and put your whole jalapeno right in the middle of the simmering vermicelli. Do not cut open the jalapeno. Reduce heat medium low and cover your pasta and let cook for about 15/20 minutes. After twenty minutes have passed uncover and fluff with a fork taste to see if seasonings are right. If pasta is still not cooked but somewhat dry add a little more chicken broth. Check vermicelli pasta to see if it needs more salt If it does then remove jalapeno adjust your seasonings and put jalapeno back in the middle. Leave jalapeno in the middle for garnish looks pretty when served at the table. Jalapeno can be discarded or eaten. Jalapeno imparts good flavor but not heat when cooked this way. Enjoy
• 4. If you use a larger pack of vermicelli then you will need to increase the chicken broth and add a little more salt.

SOPA DE PASTA OR SOPA DE FIDEOS

Steps:

• Break the pasta into 1 inch pieces.
• In food processor, combine the tomatoes, onions, garlic, and chipotle. Process until smooth.
• In heavy soup pan, heat oil to med heat. Add pasta and cook, stirring, until pasta turns golden about 5 to 7 minutes.
• Then add the tomato mix and broth. Increase the heat to med high and bring to a boil. Cook uncovered until the pasta is a la dente. That should be about 5 minutes [angel hair cooks faster remember?].
• Place soup in bowls, garnish with cilantro or use parsley. Serve asap.
• Notes: Use a Roasted Vegetable Broth. You want it dark and rich. Add Mrs Dash seasoning [I use the Southwest but be warned it is going to spike your heat up] Also don't use Canned as the recipe calls for. Use fresh tomatoes diced with some chilies. Or use Rotel if you must use canned.
• The recipe above is the Journal's recipe and it is a simple recipe suited to smaller childrens tastes [no hot.] I prefer to kick it up. Seasoning is omitted because of this so you need to add it. If you don't it is going to be a bland broth spiced only by the Roasted Vegetable broth.