Sopa Fideo
This classic soup is Mexico's answer to American chicken noodle soup. In this version you'll find all the tell-tale flavors, from chili powder to a hint of Tex-Mex from the cumin. This satisfying soup is packed with hearty vegetables and thin noodles that are toasted to add even more earthy, deep flavor to an already pow-worthy broth.
Servings
Produce
Garlic (Organic)
3 1.5 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Carrot (Organic)
6 3 oz
Red Potato
10 5 oz
Bell peppers (Organic)
6 3 oz
Roma Tomato
12 6 oz
Cilantro (Organic)
1/2 0.25 oz
Lime
1 0.5 Whole
Yellow Corn
1 0.5 Whole
Protein & more
Spaghetti
1 0.5 Package
Chorizo, vegan
1 0.5 lb
Vegan cheddar
3 1.5 oz
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Ancho Chili Powder
1 0.5 tablespoon
Mexican Oregano
2 1 teaspoon
Cumin powder
1 0.5 teaspoon
Granulated Garlic
1/2 0.25 teaspoon
Granulated Onion
1/4 0.125 teaspoon
Prep ahead (optional)
a. Shuck corn, cut kernels from cob, and cut empty cob in half for broth. b. Cut potatoes into ¼” pieces. c. Trim stem off bell pepper and ¼” dice. d. Peel carrots and chop into ¼”-thick coins or pieces. e. ¼” dice yellow onion. f. Mince garlic. g. Rough chop or mince cilantro. h. Rough chop tomatoes, reserving juices. i. Slice lime into wedges for garnish.
Instructions
1
Make soup base:
a. Cut corn kernels from cob. Set corn aside, cut cob in half.
b. In large saucepan over medium-high heat, add 2 tsp olive oil, yellow onion (¼” dice), garlic (mince), ½ tsp salt, and ¼ tsp black pepper. Cook until onion is translucent, about 2 minutes.
c. Add roma tomatoes with juices (rough chop, reserve juices), 5 cups water (2½ cups for 2-person portion), and corn cobs.
d. Cover and bring to a boil. Reduce heat and continue to simmer, covered, until ready to add to fideo.
2
Make fideo:
a. In second large saucepan or dutch oven over medium-high heat, add 1 tbsp olive oil. Break 4 servings of spaghetti (2 servings for 2-person portion) into 3” pieces and add to oil. Toast until golden brown, about 3-4 minutes. Remove from pan; set aside.
b. Add soy chorizo (snip ends and squeeze chorizo from casing), ½ tsp salt, and fideo spice mix. Crumble soy chorizo into small pieces and stir to combine.
c. Add carrots (peel, ¼” coins or pieces), bell pepper (trim stem & seeds, ¼” pieces), and red potatoes (¼” pieces). Stir to combine; cook until soy chorizo begins to brown, about 3-4 minutes.
d. Remove corn cobs from soup base and add to compost. Add soup base to chorizo mixture. Add corn kernels and stir to combine.
e. Cover and bring to a medium simmer. Add toasted spaghetti. Cover and cook until spaghetti and potatoes are tender, about 10-12 minutes. Salt to taste.
3
Serve:
a. Divide fideo among bowls. Garnish with a squeeze of lime (sliced into wedges or coins), crumbled vegan cheddar, and cilantro (rough chop or mince).
Chef's notes
When cooking with minced garlic, add the onions first then garlic. The onions will act as a “bed” for the garlic, which will allow it to soften or “sweat,” instead of brown or burn.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX