What's for Dinner, Tues., May 5, 2026

[irisblue]

1. Sopa de Fideo- a Mexican noodle soup

Along with a cheese quesadilla on the side with lime fizzy water to drink

https://dorastable.com/sopa-de-fideo-mexican-noodle-soup/

I made this soup about 2 hours ago & the fideo pasta will get mushy, so next time I'll make it closer to meal time. I also made several adjustments to the base recipe.

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Cook Time
30minutes
Total Time
30minutes mins
Course: SoupCuisine: Mexican Servings: 4 servings Calories: 289kcal Author: Dora R.


Ingredients
▢1 tbsp. Oil
▢8 oz. Angel hair pasta or whole wheat thin spaghetti, broken into 1 in. pieces---I used fideo pasta, see note at end
▢1 can (14.5 oz) Diced tomatoes or 2 cups of fresh diced tomatoes- I used a mix of both, so there was a fair bit of liquid
▢½ Onion, white, chopped- always more onion
▢3 Garlic cloves, peeled-always more garlic
▢10 cups Vegetable stock- I used a quart of chicken stock
▢1 Mexican zucchini, diced
▢1 Lime, cut into quarters
>>I added ground cumin & Mexican oregano to taste
and a few pickled jalapeños


Instructions- to make this a one pot meal, I fried the pasta in olive oil in my big soup pot
till golden brown, then pushed the noodles on to a paper plate while I heated the stock & tomatoes

While the noodles are browning, place the tomatoes, onion, garlic, and 2 cups of the vegetable stock in the blender and process until smooth.

>>I poured this mixture into the soup pot & heated it on medium about 3 minutes. Then I added the fideo pasta.

Strain this mixture directly into the golden noodles still in the hot pot. Stir to prevent the noodles from sticking.

Let mixture simmer for 1 minute. Add the rest of your stock and set heat to high. Add zucchini and cook noodles at a low boil until noodles are al dente and zucchini is tender. Stir often. Season.
Serve with a wedge of lime so everyone can add as much lime juice as they like.

I added some avocado cubes


Note Fideo pasta-"Fideo is toasted pasta cooked in tomato broth. The noodles are short and thin, like vermicelli, and they’re typically toasted in a little oil or in a dry skillet before any liquid is added. This step gives the dish its nutty depth and familiar flavor. Then come the tomato, onion, garlic, broth, and fat."
source-https://chefrickmartinez.substack.com/p/what-is-fideo

In the Mexican food section of the grocery I use fideo bags are 7 ounces for 50 cents
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