Sopa Seca de Fideo, translated “dry soup with noodles”, is comfort food bar none. It’s not soup, it’s called a “dry soup” because the noodles absorb all of the wonderful rich stock, making the noodles taste more delicious than you can possibly imagine. The dish is made with thin noodles, angel hair pasta or vermicelli. My mother makes this dish at least once a month and we were raised just calling it by the noodle name, vermicelli. All you have to do is say that word and the collective eyes of our family light up with glee.
Although it can be made with straight noodles, we always make fideo with the twirled nests. It’s pretty, and easier to serve that way, one nest, one serving. The dish can be used as an alternative to Spanish Rice in accompanying a meal.
The trick to a great sopa seca de video is the chicken broth. Over the hundreds of times we’ve made this dish over the last fifty years we’ve used bouillon, boxed broth, and homemade chicken stock. While bouillon and the boxes work in a pinch, nothing beats homemade stock for this recipe. It brings a richness that can’t be had any other way. So if you try it, I strongly urge you to use homemade stock!
Sopa Seca de Fideo Recipe
- 1/2 lb vermicelli (angel hair nests). Vermicelli usually comes in 1 lb packages, so about 1/2 a package.
- 1/2 cup olive or canola oil
- 1/2 yellow onion, minced
- 2 fresh tomatoes, peeled and chopped
- 2 cups chicken broth
- Salt and pepper
1 In a 9-inch frying pan (with lid), fry the vermicelli on both sides in hot oil until golden brown in color. Remove from pan.
2 In the same oil, brown the minced onion, add the chopped tomato. Add chicken broth. Season with salt and pepper to taste.
3 When broth is boiling, add vermicelli and reduce heat to a low simmer. Cover and cook until the vermicelli has soaked up the liquid, about 30 minutes.