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Hispanic Heritage Month Staff Recipe: Briza’s Sopa de Fideo

Recipe by IT Manager Briza Ramirez

8 oz. package of fideos (You can substitute with thin spaghetti, vermicelli noodles, or angel hair pasta broken into 1″ pieces if you cannot find fideos.)

3 very ripe tomatoes (Roma or Plum but any tomato will work)

¼ white onion

1 clove of garlic

1 cube of chicken bouillon or equivalent (you can also use a vegan vegetable cube)

6 cups of water or broth

Salt to taste

Vegetable oil

For serving: queso fresco, avocado, pickled jalapeños

  1. Cut the tomatoes in half. Puree the tomatoes, onion, bouillon, 2 cups of water/broth and garlic in the blender. Set aside.
  2. In a pan, Preheat 3 tbsp. of vegetable oil to medium-hot. Add the noodles and stir to coat with oil. Continue stirring until the fideo pasta has turned golden brown and a few strands have turned deep brown. Browning the noodles adds depth of flavor to the soup.
  3. When the noodles are browned, add the reserved mixture and add the remaining 4 cups of water/broth and stir.
  4. Bring the soup to a boil at medium heat and then cover with a lid and cook for 10 minutes or until the pasta is soft but not mushy.
  5. Adjust with salt to taste.
  6. You can garnish with queso fresco, avocado cubes, and my favorite, pickled jalapeños.

V DF

Yield: 4 servings