Vermicelli Soup

Vermicelli Soup

6 Reviews 2 Pics
Kathy
Recipe by  Kathy

“This soup is called "fideo" or "sopa seca" -- dry soup -- and is eaten all over Mexico. It is inexpensive and easy to make. This can be comforting when sick but, it is a GREAT side dish with any kind of meat, poultry, fish. To make it more soupy you can add vegetable broth to taste.”

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Ingredients

Adjust Servings

Original recipe yields 6 to 8 servings

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Directions

  1. Using a large saute pan, fry vermicelli in vegetable oil till golden brown.
  2. In a food processor or blender, blend the water, onion, tomatoes, garlic and salt. Strain.
  3. Pour blended mixture over the vermicelli and allow to simmer till all the liquid has been evaporated or absorbed.

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Reviews (6)

Rate This Recipe
MOLSON7
27

MOLSON7

I did not care for this. Initially after all the liquid evaporated the pasta was still a little hard and tasted very bland, so to save it I added some chicken broth, parsley,pepper and adobo seasoning to liven it up. i will not make this again.

SHEILA Y
13

SHEILA Y

Fideo Durango...brown chopped onion and garlic with the fideo stiring constantly.Add water with 14+oz. can of diced tomatos..maybe a dash or two of comino (cumin)This a popular dish in my household.

way2gfy
7

way2gfy

After doctoring this recipe some, this soup came out okay. First off, I like the soupy kind that you get in Mex restaurants- so I added more liquid. The noodles were alot thicker than the restaurants and I had to add more garlic than the recipe called for. (I did cloves first like it said then added garlic salt) I also added beef flavored boullion cubes because of all the extra liquid I like. After all that it was good...

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Nutrition

Amount Per Serving (7 total)

  • Calories
  • 217 cal
  • 11%
  • Fat
  • 5.1 g
  • 8%
  • Carbs
  • 37.1 g
  • 12%
  • Protein
  • 6.8 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 5 mg
  • < 1%

Based on a 2,000 calorie diet

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