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Mexican Sopa Seca De Fideo (Vermicelli “Dry Soup”)
Posted By Nava On June 12, 2012 @ 2:36 pm In Hearty Pasta Dishes,Pasta and Noodles,Pasta Entrées,Vegan Dinner Recipes | No Comments
Sopa seca, or “dry soup,” is a common course in traditional Mexican meals, is not really a soup at all, though making it does start with a broth that is then entirely cooked away. Often, fideo (a type of vermicelli that resembles a small nest made of fine noodles) is used. Fideo noodles are available in specialty markets and in well-stocked supermarkets.
Heat the Earth Balance in an extra-wide skillet. Sauté the fideo nests over medium heat, turning gently, until lightly browned, then remove them to a plate until needed.
Heat the oil in a soup pot or steep-sided stir-fry pan. Add the onion and sauté over medium heat until translucent. Add the garlic and bell pepper and continue to sauté until the onion is golden.
Add the stock, tomatoes, jalapeño, cumin and oregano and bring to a simmer. Arrange the fideo nests in the liquid and simmer gently until the liquid is absorbed, about 5 minutes. Add a small amount of water if the fideo does not seem done, and cook until it to is absorbed. Stir to separate the strands of noodles, then season to taste with salt.
Serve at once, topping each serving with a dollop of sour cream, if desired.
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