Vegan Mexican Noodle Soup, otherwise known as Sopa De Fideo, is an incredibly simple soup but is packed with delicious Mexican flavours. A bowl can be ready in just 30 minutes, making it perfect for a quick lunch or dinner, or enjoyed as part of a Mexican-themed dinner as a starter or side dish. Enjoy it with a wedge of crusty bread and toppings such as diced avocado, a dollop of salsa, coriander, lime, and a few tortilla chips. This soup can also be easily prepared as gluten-free.
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Origins Of Mexican Noodle Soup
Mexican noodle soup, also known as Sopa De Fideo, is sometimes referred to as Spanish noodle soup due to its claimed Spanish origins. It is likely that the Spanish invaders introduced their traditional noodle soup to Mexico during the 16th century. In the 1600s, the Spanish also brought noodle soup to the Philippines, where it remains a popular dish today.
The term Sopa De Fideo translates simply to "noodle soup," with "fideo" meaning noodles and "sopa" meaning soup.
This soup features thin noodles, such as short vermicelli pasta, which are toasted in oil before the stock and other ingredients are added. Authentic Sopa De Fideo typically begins with fresh tomatoes, onions, and garlic pureed in a blender. The puree is then mixed through the toasted pasta before chicken stock is added. A few spices or herbs may be included, and the soup is simmered until the noodles are cooked.
Mexican noodle soup remains a popular starter or side dish for Mexican dinners and meals.
We like our noodle soup served with lime wedges, chopped coriander, crusty bread, and tortilla chips. I prepared chilli bread in my bread machine and served tortilla chips as an extra because my kids love using the chips to scoop up the noodle soup.
Ingredients
The ingredients you will need for this Mexican noodle soup include olive oil, spaghetti pasta, sweetcorn (either fresh or frozen kernels), a can of black beans, onion powder or granules, dried oregano, fresh garlic or garlic granules, a packet or jar of passata, and vegetable stock. Salt and pepper are used for seasoning, and for garnish, we use fresh coriander and lime wedges.
I love this Mexican noodle soup because with just a few pantry staples, a wholesome meal can be quickly whipped up.
For this recipe, I chose to use tomato passata, which is simply sieved tomatoes and is readily available in both packaged and jarred forms in all UK supermarkets. Alternatives include blended chopped tomatoes, jarred or canned tomato sauce intended for pasta (not ketchup!), or blended fresh tomatoes.
I mainly use passata for its convenience as it cuts down on preparation time. Plus, there's no blender to wash at the end of cooking, which is always a bonus. I do like the smooth texture of passata and its lack of the metallic tang often found in chopped tomatoes. However, next time I prepare this soup, I plan to use fresh tomatoes when I'm less busy.
I added canned black beans and frozen sweetcorn to the recipe to boost nutrition and texture, as the soup was intended as my family's main meal. These two ingredients pair deliciously with the noodles and broth, making them worthwhile additions. The corn adds little pops of sweetness, and the black beans contribute creaminess. Although the black beans and corn can be omitted if preferred, they can also be replaced with any type of cooked bean and perhaps some peas instead of the corn.
Finally, I used spaghetti pasta broken up into small pieces, but you can use any pasta shape you like. However, a short, thin pasta noodle creates the best texture.
How To Prepare
This recipe is inspired by the traditional Sopa De Fideo but is not an exact replication. It is simply my adaptation, and one that my family happens to love.
This recipe yields four hearty bowls of noodle soup but could stretch to six portions, especially if crusty bread or other sides are also offered.
To prepare this Mexican noodle soup, the pasta is toasted in one tablespoon of olive oil until lightly golden brown. Taking the time to do this step adds so much flavour and helps the noodles maintain an al dente texture as they simmer in the broth.
However, if you are following a no-oil diet, feel free to omit this step as a no-oil Mexican noodle soup will still be very delicious.
Step 1: Heat one tablespoon of oil in a non-stick pan. Add the thin short pasta and stir and toast for 6 minutes. If you're on a no-oil diet this step can be omitted.
Step 2: Once the pasta is lightly golden transfer it to a soup pan.
Step 3: Add the black beans, corn, onion powder, fresh garlic, and dried oregano.
Step 4: Next pour in the tomato passata and hot vegetable stock.
Step 5: Give everything a good mix, and season with salt and pepper.
Step 6: Bring the soup to a gentle boil and simmer for 15 minutes.
Step 7: Add more salt and pepper to taste.
Step 8: If a thinner soup is preferred a little more hot vegetable stock can be added.
Serving suggestions: Serve with your favourite garnishes such as fresh coriander, spring onions, fresh chilli slices, canned jalapeños, guacamole, salsa, and a wedge of crusty bread or tortilla chips.
Recipe notes
Storing
Leftovers can be stored within a covered container in the fridge for up to 3 days. Or frozen for 2-3 months.
Reheating
Leftover noodle soup can be reheated in a saucepan. Add a little extra liquid, such as passata, chopped tomatoes, vegetable stock, or water, to loosen the thick soup. Heat for 3-5 minutes until piping hot, stirring frequently. Add extra liquid as needed to prevent sticking. Season to taste before serving.
If reheating frozen soup, defrost it first and let it come to room temperature for faster reheating.
Mexican noodle soup can be made gluten-free by using gluten-free pasta noodles. If gluten-free noodles are not available, any shape of pasta can be used; longer spaghetti pasta can be broken up into smaller pieces. Additionally, be sure to choose a gluten-free vegetable stock.
There are not many ingredients in this Mexican noodle soup, but you can make a few substitutions if preferred. The corn and black beans can be omitted and replaced with any cooked beans, pulse, or vegetable such as peas or green beans.
Tomato passata can be replaced with chopped tomatoes (blend them for a better texture if possible), plain tomato sauce that comes in a jar or can and is intended for pasta sauce or ragu, or fresh tomatoes that have been blended.
Instead of onion powder, you can use finely diced fresh onion. Additionally, fresh diced garlic can be replaced with garlic powder.
You can add some chopped kale, cabbage, collards, or spring greens to the soup while it cooks, or stir a few handfuls of fresh spinach through the soup at the end of cooking. Other ideas include adding a bell pepper, fresh chili, fresh tomatoes, sweet potatoes, butternut squash, acorn squash, peas, green beans, mange tout, or baby corn cobs. Additionally, you can add some canned pinto beans. As a topping, consider adding a scoop of guacamole, salsa, vegan sour cream or crème fraîche, or refried beans.
Mexican oregano is a different type of herb from regular or Italian oregano. These two herbs are not even related. Mexican oregano is indigenous to Central America, Mexico, and Texas, and is part of the Verbena family of herbs. Whereas regular oregano is native to the Mediterranean regions and is actually part of the mint species. Each oregano type has much different flavour profiles, with Mexican oregano bringing fresh lemon hints and regular oregano adding subtle minty flavours. For Mexican noodle soup any oregano can be used but for a more authentic flavour try and source some Mexican oregano.
More vegan Mexican recipes
Mexican food is vibrant, colourful, fresh, and packed with big flavours - spicy, fruity, savoury, earthy, smoky, and bitter, and full of interesting textures! That's why my Scottish family loves any meal that is Mexican-inspired.
A few of our family favourites include this fun Mexican Meatball Soup and the staple dinner Mexican Rice and Bean Casserole.
And these Refried Beans really are the best ever - you have got to try them! Finally these Loaded Black Bean Potato Wedges are so good that we always prepare two trays at once.
***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.***
📖 Recipe
Vegan Mexican Noodle Soup (With Black Beans And Corn)
Equipment
- Non stick skillet/ fry pan. for toasting spaghetti
- Non-stick soup pan
- Miixing spoon
Ingredients
- 1 tablespoon olive oil [or your usual oil]
- 250 grams spaghetti pasta [short pasta/ pasta vermicelli/ or thin pasta noodles]
- 500 grams tomato passata [Alternatively, you can use chopped tomatoes, canned or jarred tomato sauce, or blend fresh tomatoes. If using chopped tomatoes, blend them if possible for a smoother texture]
- 2 teaspoons onion powder [or granules]
- 4 cloves garlic [diced, or 2 teaspoons garlic granules]
- 140 grams sweetcorn kernals [frozen, fresh or canned]
- 1 can black beans [400g/14 oz can, drained, or 240g/1 ½ cups cooked.]
- 2 teaspoons dried oregano [use Mexican oregano if available]
- 1.5 litres vegetable stock [hot, use a vegan chicken flavour if available]
Garnish
- 8 grams coriander [cilantro, chopped, use more if liked]
- 1 lime [quartered, or replace with a lemon]
Instructions
- If using long dried spaghetti pasta, break it into about 1-inch pieces. The size does not have to be exact, and you can easily have some longer or shorter pieces.
- Heat the olive oil in a non-stick pan over a medium-high heat. Once hot lower to low-medium and add the spaghetti.1 tablespoon olive oil, 250 grams spaghetti pasta
- Stir and toast for 5-6 minutes until pasta is lightly golden brown. Immediately remove the pasta from the pan into a soup pan as the pasta will continue to brown within the residual heat. [Alternatively, you can use a non-stick soup pot to toast the pasta and cook the soup all in the same pot.]
- Mix through the black beans, sweet corn, diced garlic, dried oregano, and onion powder with the toasted noodles. (If using the same pot as the noodles were toasted in, remove the pan from the heat while the rest of the ingredients are quickly added).2 teaspoons onion powder, 4 cloves garlic, 140 grams sweetcorn kernals, 1 can black beans, 2 teaspoons dried oregano
- Pour in the tomato passata and hot vegetable stock. Season with some salt and pepper and give everything a good mix.500 grams tomato passata, 1.5 litres vegetable stock
- Bring the soup to a gentle boil, lower the heat, and cook for 15 minutes.
- Stir occasionally to check that its not sticking to the pan.
- We prefer a thicker soup, but if you'd prefer a thinner soup, you can add more vegetable stock.
- Check the seasoning and add salt and pepper to taste.
- Serve each portion garnished with chopped coriander and a lime wedge. A wedge of crusty bread or some crisp tortilla chips also make nice sides. If you enjoy extra spice, perhaps garnish with fresh chili or add a dash of hot sauce.8 grams coriander, 1 lime
Notes
- Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
- Leftovers will remain fresh in the fridge, covered, for up to 3 days. Or frozen for up to 2-3 months.
- Leftovers will become very thick so will likely need loosening up with some more stock or passata before reheating. Reheat in a saucepan by bringing to a simmer and heating through for 3-5 minutes until piping hot.
- Leftovers will resemble canned spaghetti in tomato sauce, making them ideal for serving over a slice of toasted bread for lunch the next day. Enjoy a homemade spaghetti on toast.
- Alternatively, serve thick leftovers as a side dish in place of a can of spaghetti in tomato sauce.
- The black beans and corn can be replaced with any cooked bean and perhaps add peas instead of corn.
- For extra wholesomeness stir a few handfuls of spinach through the finished soup.
Nutrition
Comments
Cooked our Vegan Mexican Noodle Soup recipe? Do let us know how you got on with the recipe by dropping us a comment and clicking the star ratings. All feedback is very much appreciated. Thanks so much! All the best, Jacq x
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