Mexican noodle soup (Sopa de fideo) from Saveur Magazine, Aug/Sep 2012 (#149): The Mexico Issue (page 74)

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Notes about this recipe

  • Rinshin on February 13, 2015

    I made this with homemade stock and fresh variety of tomatoes. Also lightly browned the fideo before adding to the soup. I've read some comments from people who have not made this soup saying the soup should be simpler ie chicken stock, onion, tomatoes and fideo. I don't agree. The addition of mirepoix makes the taste much more complex and wonderful. My soup did not have the bright red color of this picture because I did not use all red tomato variety but I liked it better muted in color. Excellent taste with light sourness coming through from tomatoes.

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