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Mexican Noodle Soup 3 Ways: Wet, Dry And Pancaked

Sopa aguada de fideo, or wet noodle soup. Credit: Nancy Zaslavsky

Sopa aguada de fideo, or wet noodle soup. Credit: Nancy Zaslavsky

Mexico loves sopa de fideo, or noodle soup. One, sopa aguada de fideo, which translates to “wet” noodle soup, is like the good, old chicken noodle soup we know and love. A second soup, sopa seca de fideo, or “dry” noodle soup, involves first browning the noodles in hot oil before they soften when absorbing flavorful liquids; it’s a spaghetti-like dish, but it’s called sopa, making it confusing at best. Finally, there’s leftover sopa seca de fideo, made by flattening the leftover noodles in a hot skillet to morph them into a crisp fideo pancake masterpiece.

Pasta or rice made by browning the starch before adding liquid is a pilaf, called sopa seca in Mexico. During their conquests, Arabs and Turks introduced pilafs to Spain, possibly with what is widely known today as Armenian pilaf — a Middle Eastern combination of rice and pasta. Spain, in turn, brought the technique to Mexico along with the European custom of starting meals with soup and then a pasta or rice before the main course.

Cooks have known for ages that noodles take on an additional dimension of toasty, meaty nuttiness when they are sautéed in oil before they finish cooking and softening in broth. “Dry” noodles eventually drink in all the liquid, and their soft texture becomes a perfect spaghetti-like plate of pasta for Monday-to-Friday family meals ideal for children.

Make noodle soup your own with flavor variations

Some delicious flavor variations on sopa seca de fideos include adding a minced chile chipotle en adobo with a tablespoon of the adobo sauce for smoky-spice flavor; adding thinly sliced rings of fried mild ancho chile for taste and texture; substituting four tomatillos for the two tomatoes for a green sauce; and topping it with an avocado cut into cubes and Mexican crema (or sour cream) for luxurious richness. Fresh vegetables such as finely shredded cabbage, squash blossoms and quelites (wild greens similar to spinach) are all wonderful, as well as everyday leftovers.

Another easy home-style dish you can make from sopa seca de fideo is the ever-popular toasted, golden brown fideo pancake made from a bowl of leftover “dry” noodles. As soon as oil starts spitting in a hot skillet, you can dump in the cooked pasta and flatten the mound with a spatula, making a sort of pancake. Soon the bottom will be browned, and you can flip it over and crisp the other side. A fideo pancake can be made with whatever amount of leftover sopa seca de fideo you have on hand, from a cup to a quart depending on the size of your skillet.

In Mexico, pasta nests are the popular choice for noodle sopa, either wet or dry. In the U.S., the Italian brand DiCecco offers the thinnest angel-hair nests readily available. Other nests are thicker, like spaghetti. I prefer Italian or American pasta because most Mexican brands tend to get soggy fast and then become downright mushy. Use what you can get and whatever style suits your palate.

Some of the ingredients in sopa aguada de fideo, or wet noodle soup. Credit: Nancy Zaslavsky

Some of the ingredients in sopa aguada de fideo, or wet noodle soup. Credit: Nancy Zaslavsky

Sopa Aguada de Fideo (Wet Soup)

Prep time: 15 minutes

Cook time: 45 minutes

Total time: 1 hour

Yield: 4 servings

Ingredients

2 quarts water (To save time, you can use 2 quarts low-sodium, organic chicken broth and skip to Step 3)

1 4-pound chicken, cut into pieces, including the neck and back

1 white onion, peeled and cut in quarters vertically through the stem and root ends

2 carrots, cut in half

1 jalapeño chile, stemmed, cut in half and seeded for a mildly spicy broth

1 teaspoon sea or kosher salt

8 whole black peppercorns

4 ounces dried, thin pasta such as whole nests or vermicelli broken in half

Sea salt or kosher salt to taste

Freshly ground black pepper to taste

1 Mexican (a.k.a. Key) lime, if desired

2 ounces dry noodles

Directions

1. Put the chicken in a large, deep pot with 2 quarts water, onion, carrots, chile, salt and peppercorns. Be sure the chicken is covered with water; if it’s not, add more. Bring to a boil. Reduce the heat and simmer 45 minutes, uncovered, skimming off fat that floats to the surface, until the chicken is cooked.

2. Remove the chicken and cool. Strain the broth into a clean pot and cool. Save the carrots for the soup, discard the other vegetables. Refrigerate the broth and when cold remove any congealed fat that forms on top.

3. Put aside 2 cups broth if you plan to make sopa seca de fideo. Bring the broth to a boil with salt and freshly ground black pepper to taste, and the lime juice if you’d like. (Hint: The flavor makes the soup!)

4. Break the noodles into the boiling broth and boil until they are cooked through. Toss in some shredded chicken and reserve the rest for other uses. Cook a minute or two to heat the chicken before serving.

Sopa seca de fideo. Credit: Nancy Zaslavsky

Sopa seca de fideo. Credit: Nancy Zaslavsky

Sopa Seca de Fideo (Dry Soup)

Prep time: 40 minutes

Cook time: 20 minutes

Total time: 1 hour

Yield: 2 to 4 servings

Ingredients

2 cups chicken broth, divided

1/2 cup white onion, roughly chopped

4 garlic cloves, roughly chopped

1 jalapeño chile, stemmed, seeded (for less spice) and roughly chopped

2 red-ripe plum tomatoes, roughly chopped

3 tablespoons vegetable oil

4 ounces pasta nests, or thin spaghetti broken in half to fit into the bottom of the pot

1/4 cup cilantro or flat-leaf parsley leaves

1/2 teaspoon sea salt or kosher salt

Freshly ground black pepper to taste

1/4 cup queso fresco, queso añejo or parmesan cheese

Note: Cooked vegetables and meats (leftovers are great!) or another spicy chile are tasty additions to sopa seca.

Directions

1. Pour 1/2 cup of the broth into a blender jar with the onion, garlic, chile and tomatoes. Blend until smooth. Pour in another cup of broth and blend again.

2. Heat the oil in a heavy skillet. Brown the broken-up pasta nests (or spaghetti broken in half or other small pasta shapes) in the oil over low-medium heat until they turn a deep, golden brown, about 5 minutes.

3. Pour the blender ingredients over the toasted pasta (It will sizzle!), scraping the pasta from the pan to prevent sticking, and cook 3 minutes. If desired, add 1/2 cup to 1 cup shredded chicken, leftover vegetables or meats.

4. Pour in the remaining 1/2 cup broth with the cilantro, salt and pepper into the bubbling mixture and stir. Cover the skillet, turn down the heat to low and cook 5 to 6 minutes (3 minutes for angel hair) until the pasta is cooked through.

5. To serve, spoon the sopa seca onto plates or into bowls and scatter with cheese. Refrigerate the leftovers and save for a fideo pancake.

A fideo pancake. Credit: Nancy Zaslavsky

A fideo pancake. Credit: Nancy Zaslavsky

Fideo Pancake

Prep time: 5 minutes

Cook time: 10 to 20 minutes, depending on size and thickness of pancake

Total time: 15 to 30 minutes

Yield: The pancake or pancakes can serve as many as desired, depending on how much leftover sopa seca de fideo is available to use.

Ingredients

3 tablespoons vegetable oil

Leftover sopa seca de fideo

1/4 cup shredded fast-melting quesillo de Oaxaca, Jack or mozzarella cheese, if desired

Directions

1. As soon as the oil starts spitting in a non-stick skillet, dump in leftover cold sopa seca de fideos and spread the mound into a flat pancake with a spatula. Cook, uncovered, over medium heat. In about 10 minutes, the bottom will be brown and crisp.

2. Flip the pancake to brown the other side by sliding a wide spatula under it, loosening any pasta that sticks, and flip it over. If the pancake is large and fills the pan, put a large plate face down over the skillet, hold the skillet by its handle and flip it and the plate over and the pancake will be on the plate. Put the skillet back on the stove and slide the pancake into the remaining oil to brown the other side and heat through. If desired, scatter shredded cheese on top and brown under a broiler until bubbling hot before serving.

Main photo: Sopa Aguada de Fideo, or wet noodle soup. Credit: Nancy Zaslavsky



Zester Daily contributor Nancy Zaslavsky is an author, cooking teacher and culinary tour leader specializing in the foods of Mexico. She wrote the James Beard Award-nominated "A Cook's Tour of Mexico" and "Meatless Mexican Home Cooking." Motivated by ongoing research into the cultural and culinary history of Mexico, she is the vice president and program chair of the Culinary Historians of Southern California. Based in Los Angeles, she is also a member of the International Association of Culinary Professionals and International Slow Food Movement.

 

14 COMMENTS
  • Kevin 2·12·15

    Wow this looks amazing!

  • EJC 2·12·15

    always time for a soulful bowl of haute soup,
    nicely done NZ

  • KAB 2·12·15

    Loved it Nancy!! K.

  • KAB 2·12·15

    Loved it Nancy!! K.

  • Helene 2·12·15

    I am going to make this tonight. Thanks for the great tips.
    Getting better all the time Nancy

  • KATIE F 2·12·15

    Delicious and good to prepare ahead.

  • Elizabeth 2·12·15

    Looks wonderful…..I am sure tastes even better. Thanks.

  • Barbara Hansen 2·12·15

    This is absolutely wonderful, three ideas for great dishes that sound easy to make. Thank heavens I have chicken in the freezer ready to boil for the broth.

  • JUDY ZEIDLER 2·12·15

    WOW NANCY, I CAN’T WAIT TO TRY YOUR RECIPES …. THE FOOD PHOTOS LOOK
    DELICIOUS!!!

    THANK YOU FOR SHARING!!! JZ

  • Judith Goodman 2·12·15

    Now I’m drooling over those noodles. Fabulous ideas. Still don’t eat chicken or the soup but I’d want to cheat with this recipe! Hope all is well with you both,
    Judith

  • Donna V 2·15·15

    Always the best!! A magic touch with simple ingredients!

  • Steve Kinchen 2·16·15

    Thanks, Nancy! These recipes all look wonderful. We’re going to try them all. All the best to you and yours! -S

  • Eileen Duncan 2·18·15

    Thank you! I tried all of these and my coworkers were asking for tastes. I am going to the farmers market today at Childrens Hospital and planning on making a much larger batch!

  • SUSAN 2·19·15

    Finally got around to making the wet soup. Absolutely delicious! I definitely will try the dry soup and the pancake, they both sound easy and amazing. Thanks Nancy.

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