Sopa de Fideo con Chorizo (Mexican Noodle Soup with Sausage)
As the California temperatures drop, the craving for Sopa de Fideo gets real.
Welcome, Friends. Thank you so much for being here.
Today I made Sopa de Fideo, a soup from my little Mamita’s childhood, a soup that my grandmother Guadalupe made when she and my grandfather had a little extra money to buy vermicelli noodles. I was blessed the day this soup made its debut during my childhood, because it became a life-long favorite.
Fideo is an easy-to-make meal that brings Mexican families together as soon as the California temperatures drop. I’m serious when I say, family members anxiously wait to get their first bowl of the season.
Sopa de Fideo is typically made vegetarian-style with noodles in a tomato broth, garnished with cilantro, queso fresca (or cotija cheese), croutons, radish, and avocado. We prefer a meaty Fideo, so I always add some animal protein, either meatballs (albóndigas), shredded short ribs, carnitas, or as seen in my photo, chorizo. We often eat it for dinner, but I love having it for breakfast on a cold, foggy morning.
If you’ve made Sopa de Fideo before, you’ll notice in my recipe, I cook the noodles separately. Why? Because I am using gluten-free rice noodles, and they fall apart if I cook them in the sauce. Not to worry…the final results are just as lovely and flavor-loaded as the traditional recipe.
Total Cook Time: Less than 45 minutes
Makes 4-6 servings
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