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.

Serves: 6

• 2 tablespoons Earth Balance
• 8-ounce package fideo vermicelli
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium green bell pepper
• 2 cups vegetable broth
• 14- to 16-ounce can fire-roasted diced tomatoes
• 1 small jalapeño pepper, seeded and minced,
  or one 4-ounce can chopped mild green chiles
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• Salt
• Vegan sour cream ^[1] for topping, optional

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.

• Here are more hearty vegan pasta recipes. ^[2]
• Find more of VegKitchen’s Vegan Dinner Recipes ^[3] and Pasta Entrées ^[4].