When I was growing up, there wasn't a week that I didn't eat Sopa de Fideo. On weekends or rainy afternoons, my grandpa would prepare his soupy Sopa de Fideo. And at least once a week, Gramm made a drier version called Sopa de Fideo seco. To be honest, it was just like any other Sopa de Pasta, but Gramm added a little something extra to make it really stand out...lots and lots of shredded cheese, that would melt it's way into every bite of tomato-y pasta. It was the only thing I wanted to eat when I was a little girl, and all these years later, it continues to be one of my favorites.
Sopa de Fideo (seco)
- 7 oz. dried fideo noodles (about 1-1/2 cups)
- 2 roma tomatoes, finely chopped
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 2 cups chicken broth
- 1 (8oz.) can tomato sauce
- 1 to 2 dried chiles de arbol, roughly chopped (optional)
- 1 cup shredded cheese (I used queso fresco)
Heat 2 tablespoons of vegetable oil in a medium skillet over medium-high heat. Saute the fideo noodles, stirring constantly (to prevent the noodles from burning), until the noodles turn a deep golden brown.
Add the tomato, onion, garlic, and arbol chilies; continue to saute for 1 to 2 minutes.
Reduce heat to low. Slowly pour in the chicken broth and tomato sauce. Stir to combine; season lightly with salt. (You can substitute vegetable broth for the chicken broth.)
Cover the skillet and let the Sopa de Fideo simmer until all of the liquid has been absorbed.
Remove from heat. Sprinkle the shredded cheese over the cooked Sopa de Fideo. Cover and let the residual heat melt the cheese. (About 5 minutes.)
Be sure to visit Girlichef to check out her Sopa de Fideo!