Sopa seca de fideo al comino

Mexico is a soup country. No matter if its boiling hot or cold, most meals begin with some sort of sopa. Some are hearty and spicy, like sopa de tortilla or caldo tlalpeño, and others are simple but oh so satisfying like sopa de fideo or consomé.

Mexican soups or caldos are the basis of most meals and have distinct regional and seasonal characters. One of the simplest and most basic soup is sopa de fideos, thin vermicelli (or capellini) like noodles swimming in a dense tomato and chicken-broth based soup. Sopa seca de fideos {which literally translates to dry noodle soup} is a spin on this classic appetizer. Widely available anywhere in Mexico, sopa seca de fideos is normally prepared with the same tomato-based flavoring as the non-dry version, however some places like to try different approaches to this dish. My favorite one has to be the cumin infused variety. Here is how to make this earthy appetizer.

Sopa seca de fideos al comino
~makes 4 servings

2 tblsp oil
3 c small vermicelli (capellini, sha’reya, fideos)
1 crushed garlic
1.5 tblsp cumin
1 tsp ground coriander
3 3/4 c broth
salt & pepper
For plating:
dried guajillo or pasilla
crema or sour cream
1/2 banana {yes! I wrote banana! Try it trust me, it balances the flavors of the dish nicely}


In a pot or deep skillet, heat oil over medium-high heat. Add the fideos and cook, stirring, until golden and toasted. You can add the crushed garlic clove, so it can release its flavor, while you are cooking the pasta. Once its has toasted {see pic below} add cumin, coriander and stir over medium-high heat until it releases its perfume, about 30 sec – 1 min {you could add crushed dried chiles with the cumin if you want to add spiciness}.

Add broth and lightly season with salt & pepper. Once it starts boiling, cover and reduce heat to medium low {it’s very important to use broth instead of just water for the flavor!}. Cook for about 20 minutes or until the liquid is absorbed and the pasta is cooked. If you need more liquid add more broth.* Taste and adjust seasoning.

Serve warm or at room temperature. Divide among plates, place banana round, add a dollop of crema and sprinkle cilantro.

Enjoy and thanks for reading!

*The texture of the dish shouldn’t be to mushy. In case you realize there is too much liquid you could uncover it, or spread it out in an oiled baking sheet and place it in the oven.
Gracias a la ñora y el himhit

4 Comments Add yours

  1. Ana says:

    This is making me hungry! And I agree, the banana balances the flavour nicely. Just hold the cilantro on mine ;)

  2. Julia says:

    My grandma sometimes cuts a few slices of banana and puts them on top of her sopa de aroz. I thought she was weird until she told me to try it. I don’t know why but it works. This reminded me of her.

    1. Kitchenani says:

      I know- it just works! I love how simple things can trigger such nice memories :)

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