Ingredients with Measurements:
- 1/2 pound fideo noodles
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1 can diced tomatoes (14.5 oz)
- 4 cups chicken broth
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 4 eggs
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large pot
- Wooden spoon
- Whisk
- Mixing bowl
- Ladle
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
2. Add the fideo noodles to the pot and stir to coat them in the oil. Cook for 2-3 minutes, stirring occasionally, until the noodles are lightly browned.
3. Add the can of diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper to the pot. Stir to combine.
4. Bring the soup to a boil, then reduce the heat and let it simmer for 10-15 minutes, or until the noodles are tender.
5. While the soup is simmering, crack the eggs into a mixing bowl and whisk them together.
6. Once the noodles are tender, use a ladle to create four wells in the soup. Pour the whisked eggs into the wells.
7. Cover the pot and let the eggs cook for 3-4 minutes, or until they are set.
8. Remove the pot from the heat and sprinkle the chopped cilantro over the top of the soup.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Simmer over medium-low heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 260
Fat per serving: 10g
Carbohydrates per serving: 28g
Protein per serving: 15g
Substitutions for ingredients:
- You can use any type of pasta instead of fideo noodles.
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Fresh tomatoes can be used instead of canned tomatoes.
Variations:
- Add diced cooked chicken or ground beef for a heartier soup.
- Add diced vegetables such as carrots, celery, or bell peppers for extra nutrition.
- Use different spices such as paprika or oregano to change the flavor profile.
Tips and tricks:
- Be sure to whisk the eggs well before pouring them into the soup to ensure they cook evenly.
- If you prefer your eggs more well-done, cook them for an extra minute or two.
- Serve the soup with a squeeze of fresh lime juice for extra flavor.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve the soup in bowls and garnish with a sprig of fresh cilantro.
Garnishes:
- Fresh cilantro
- Sliced avocado
- Sour cream
- Shredded cheese
Pairings:
- Serve with warm tortillas or crusty bread for dipping.
- A side salad with a tangy vinaigrette pairs well with the soup.
Suggested side dishes:
- Cornbread
- Grilled vegetables
- Rice and beans
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the eggs until they are set to avoid any risk of foodborne illness.
Food history:
Sopa de Fideo is a traditional Mexican soup made with thin noodles, tomatoes, and chicken broth. It is a popular comfort food that is often served with a variety of toppings such as avocado, cheese, and sour cream.
Flavor profiles:
This soup has a rich and savory flavor with a hint of spice from the cumin and chili powder. The eggs add a creamy and slightly sweet flavor to the dish.
Serving suggestions:
Serve the soup hot with your favorite toppings and a side of warm tortillas or crusty bread.
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Region: Mexican