"DRY" MEXICAN NOODLE SOUP (SOPA SECA DE FIDEOS)
Not your traditional soup: the Mexican name of this recipe literally translates as "dry soup" so there is no liquid. Fideo noodles are fried, then stirred into a quick tomato sauce and simmered until noodles absorb it. Serve with grated aged cheese.
Provided by Josefina Mijares
Categories Soups, Stews and Chili Recipes Stews
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium heat. Add noodles; fry until golden brown, about 4 minutes. Transfer to a bowl and set aside. Add onion and garlic to the skillet. Cook and stir until translucent, about 5 minutes. Add tomato puree and bay leaves; cook until heated through, about 3 minutes.
- Pour tomato mixture carefully into a blender; add water. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into the skillet; add bouillon and salt. Bring to a boil. Reduce heat to low and add the fried noodles. Cook until the noodles are tender and have absorbed most of the tomato sauce, about 15 minutes more.
Nutrition Facts : Calories 249 calories, Carbohydrate 45.8 g, Cholesterol 0.1 mg, Fat 4.4 g, Fiber 3.3 g, Protein 8.3 g, SaturatedFat 0.8 g, Sodium 447.9 mg, Sugar 6.5 g
SOPA SECA "DRY" SOUP
Provided by Food Network
Time 1h
Number Of Ingredients 8
Steps:
- Heat a heavy ungreased griddle or cast-iron skillet over medium-low heat until a drop of water sizzles on contact. Place the tomato and jalapeno and cook, turning frequently, until the skin of the tomato and chile is blackened and blistered all over, about 15 minutes. Remove the tomato into a bowl to hold the juices. Place the chile in a small plastic or paper bag; let rest 10 minutes. When they are cool enough to handle, peel off the charred skin. If some tiny blackened bits remain, they will just add to the flavor. Be sure to save all the delicious juices. Place tomato, onion, garlic, cilantro and jalapeno chile in the blender or food processor and process until almost smooth, about 1 minute. Reserve.
- Place the oil in a small Dutch oven or medium saucepan; heat over medium-high heat until rippling. Add the pasta and cook, stirring constantly, until golden. Remove all but 2 tablespoons of the oil. Add pureed tomato mixture and cook, stirring often, for 2 minutes. Reduce heat to low; add chicken stock and bring to a simmer. Cover Dutch oven and cook for 20 minutes or until the liquid is absorbed. Serve with shredded Parmesan cheese and pico de gallo salsa if desired.
SOPA SECA
Pasta. That's not Mexican, right? Think again. You see it in homes throughout Mexico, one of the many foreign foods that we have welcomed into our cuisine and something I ate growing up. We call this Mexican comfort food, funnily enough, sopa seca, which means "dry soup."
Provided by Aarón Sánchez
Yield 2 servings as a side or snack
Number Of Ingredients 16
Steps:
- Heat the oil in a Dutch oven or medium pot over medium-high heat until it ripples. Add the pasta and cook, stirring constantly, until the pasta is golden, about 3 minutes.
- Scoop out and discard 2 tablespoons of the oil. Add the Roasted Tomato-Chile Arbol Salsa and cook for 2 minutes, stirring the whole time. Pour in the chicken stock and let the liquid come to a simmer. Cover the pot and cook, stirring once in a while, until the liquid is absorbed and the pasta is tender, about 20 minutes.
- Divide the pasta between two bowls and garnish with the cilantro and cheese.
SHRIMP SOPA SECA
This recipe calls for roasting and charring the tomatoes in a broiler - just before blending and pulsing it to a tomato sauce - yielding an incredibly fresh, flavorful and clean taste of summer's last tomatoes. The sauce is then cooked with ancho chili, chili powder and ground coriander, giving the sauce a spice, which pairs beautifully with nicely golden fideos and gently poached shrimp. Enjoy this dish with a drizzle of crema or a dollop of sour cream, crumbled cotija cheese and a slice of avocado for a nice garnish.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Toss the tomatoes, white onion, garlic and 1 tablespoon olive oil on a baking sheet; spread out evenly. Broil until the onion and garlic are slightly charred and softened, 3 to 5 minutes. Transfer the onion and garlic to a blender and flip over the tomatoes on the baking sheet. Continue broiling the tomatoes until the skins shrink and char, 5 to 7 more minutes.
- Add the tomatoes to the blender, along with any juices left on the baking sheet; process until chunky but well combined. Add the cilantro and puree. Season with salt and pepper.
- Heat a large pot over medium-high heat. Add the remaining 1 tablespoon olive oil, then add the fideos. Cook, stirring, until golden, 5 to 7 minutes; remove to a plate. Reserve the pot.
- Pour the blended tomato sauce into the pot. Bring to a boil, then simmer over medium-low heat until slightly reduced, 5 to 8 minutes. Stir in the ancho chile powder, coriander, chili powder and 2 1/2 cups water. Bring to a boil.
- Return the fideos to the pot. Adjust the heat so the liquid simmers; cook, stirring, until the fideos are almost al dente, 13 to 15 minutes. Add the shrimp, cover and cook until the fideos and shrimp are cooked through, 5 to 7 more minutes. Season with salt and pepper. Divide among bowls. Top with crema and cilantro.
Nutrition Facts : Calories 450, Fat 14 grams, SaturatedFat 4 grams, Cholesterol 108 milligrams, Sodium 592 milligrams, Carbohydrate 62 grams, Fiber 5 grams, Sugar 7 grams, Protein 21 grams
TORTILLA "DRY SOUP" CASSEROLE ( SOPA SECA DE TORTILLA
This is a wonderfully spicy casserole of sorts. Because it has cream cheese, strips of tortillas, it could be classified with chilaquiles. This is just amazing! If you need more heat, sprinkle some red pepper flakes in, or some hot sauce of your choice. Tradition calls for either lard or shortening. You can use salad oil, as I do.
Provided by FLUFFSTER
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a wide frying pan, over medium heat, cook onion in oil until limp; add chiles and cream, and tomatoe puree. Simme for 10 minutes. Add salt, to taste.
- Grease a 2-qt. baking dish and cover the bottom with half of the tortilla chips. Pour half the sauce and half of the shredded cheese. Repeat layers, ending with the cheese. Dot with butter and bake, uncovered, in a 350°F oven for 30 minutes or until hot through.
Nutrition Facts : Calories 490.4, Fat 35.9, SaturatedFat 19.6, Cholesterol 98, Sodium 279.7, Carbohydrate 31, Fiber 4.5, Sugar 4.8, Protein 14.1
SOPA SECA DE TORTILLA CON CREMA (MEXICAN DRY SOUP)
I visited my best friend (Magga) over the Easter holiday & borrowed a few cookbooks from her. I was immediately drawn to *Taste of Mexico* by Elisabeth L. Ortiz, found this recipe among her collection of "70 fiery & flavourful recipes from south of the border" & learned some new lessons on authentic Mexican cuisine. Her intro to the *Soups* section says "Soups are a must for the midday main meal (comida). There are 2 types: aguada (liquid) & seca (dry). The 1st term is self-explanatory, but what is a dry soup? It describes a separate course (traditionally a tortilla or rice dish) served after the more conventional soup & before the main course." I never knew that & this "dry soup" sounds so good to me. (Times were estimated & 15 min allowed for ingredient prep + assembly) *Enjoy* !
Provided by twissis
Categories Cheese
Time 50m
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat 2 tbsp of oil in a non-stick fry pan. Saute onion + garlic till soft & stir in chopped tomato.
- Cook tomato till thick, then stir in oregano & sugar. Season to taste & set aside in a bowl.
- Wipe the pan clean w/paper towels, heat the remaining oil in the pan & fry the tortillas without allowing them to brown. Drain fried tortilla strips on paper towels.
- Pour a layer of the tomato sauce into a greased flameproof casserole. Add a layer of tortilla strips, a thin layer of cream, another layer of sauce & a layer of grated cheese. Continue till all ingredients have been used, ending w/a layer of cheese.
- Cover casserole & heat through gently on the stovetop ~ or heat through for about 20 min in an oven preheated to 180C (350F).
- *Cooks Tip* ~ Be sure to use corn tortillas for this recipe. If only lrg ones are available, use 8.
- *Personal Note* ~ Altho not a part of the recipe or its authentic intent, I can easily see this dish 1) Converted to a main-course w/the addition of seasoned grd meat or chorizo to the sauce *or* 2) Combined w/a salad to form a meatless main-dish.
MEXICAN-STYLE RICE (SOPA SECA)
"Sopa seca" literally translates to "dry soup". A friend of ours from Mexico served this delicious rice sidedish to us and I enthusiastically went about finding a recipe for it. This is from the cookbook Mexican: Healthy Ways With a Favourite Cuisine by Jane Milton. A more glutinous rice dish than the ever popular Spanish rice. Is this an authentic Mexican recipe? I don't know, but I do know we like this dish!
Provided by COOKGIRl
Categories White Rice
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large heatproof bowl, pour boiling water over the rice enough to cover. Stir only once, and let stand 10 minutes.
- Transfer to a colander over the sink and rinse rice under cold water. Drain again. Set rice aside, spread out on a cookie sheet to dry slightly. (I usually do this first thing in the morning.).
- In the meantime, put the tomatoes, onion, garlic and half of chili pepper into a food processor or blender. Process until smooth like salsa. Set tomato mixture aside.
- Heat the olive oil over medium heat in a large, heavy saute pan and cook rice until a light golden brown color. Stir constantly so that rice does not burn, scraping bottom of pan with spatula because the rice grains will stick.
- Next add the pureed tomato mixture and keep stirring over medium heat until all the liquid is absorbed, about 10 minutes. If mixture starts to boil, reduce heat. *Stir in the stock, salt, and green peas. Continue to cook the mixture on low-medium heat stirring occasionally until all liquid is absorbed and rice is tender, another 10-15 minutes. Be careful not to burn.
- *NOTE: DO NOT stir rice too often after adding the stock or the grains will become too starchy.
- The original directions say to remove pan from heat, cover with tight-fitting lid; letting stand in a warm place 10 minutes or so. I remove pan from heat, cover and place pan in low oven, at approximately 150-200 degrees. Sometimes I'll let the rice set in the oven for a good hour or longer, as long as the rice grains are tender and rice doesn't dry out too much.
- Transfer the cooked rice to a serving platter, fluff with fork and serve sprinkled with freshly ground black pepper. Garnish with thinly sliced chilis or serve on side.
Nutrition Facts : Calories 270.9, Fat 7.3, SaturatedFat 1.1, Sodium 298.5, Carbohydrate 45.5, Fiber 3, Sugar 4.1, Protein 5.6
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