Sopa de Fideo

Mexican noodle soup, or sopa de fideos, features short, thin pasta, called fideos, cooked in a flavorful tomato broth. Top Chef and Iron Chef alum Chef Claudette Zepeda leans on chicken bouillon to boost the umami in this quick-cooking soup. Toast the fideos, or broken thin spaghetti, before simmering them in the broth for an added touch of nuttiness.

Notes from the Food & Wine Test Kitchen

You can find fideo noodles at most major supermarkets in the pasta aisle or Mexican grocery stores, or online. If you can’t find fideos, use broken pieces of angel hair pasta instead.

Suggested pairing

Pair this soup with a refreshing Mexican lager, like Pacifico, served with lime.

Make ahead

Store the cooled soup without toppings and garnishes in an airtight container in the refrigerator for up to three days. Reheat the soup on the stove over medium heat, and garnish with toppings when ready to serve.