A bowl of noodles with soup? Magic.
There’s a reason so many of us stocked up on boxes of long and short noodle varieties and cans of soup at the beginning of all those “sheltering in place” orders — and it’s not just the favorable expiration dates. No one can deny the comforting consolation provided by a plate of noodles or a bowl of soup. And a bowl of noodlesLike so many cuisines, from Eastern Europe to Southeast Asia, Mexico has its version of a comforting noodle soup: the beloved.
As a stock-based noodle soup, sopa de fideo is made with short, spaghetti-like noodles that are a staple in Mexican pantries and, borrowing from the pilaf method, typically sautéed first in fat before being cooked in stock. The soup originated in Spain, with historians believing it’s the result of Moorish influence: The Moors invaded the Iberian peninsula in the 8th and 9th centuries, bringing rice and saffron for paella, pickling fish for conserva, and countless other delicacies.
When Spanish colonizers brought sopa de fideo to Mexico in the 1600s, Mexican cooks made it their own by adding roasted tomato, providing a tangy base for the golden brown noodles. For her own sopa de fideo, cookbook author and recipe bloggerMartinez’s first cookbook,
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