Sopa de Fideo

I didn't realize there were so many cuisine police on here. Never use cumin! Never use red pepper flakes! My goodness, lighten up. Cumin is a common spice in Mexican and other Latin dishes, and the decision to use it is up to the cook. Let's aim for more tolerance and inclusiveness - cooking may be one of the last bastions of accommodation and acceptance.

This is exactly the way my mom made it my entire life. She never measured anything and tossed in whatever she had on hand. I don’t understand the criticism over cumin, Mexico is a huge place with differences in cuisines. This recipe is delicious!

Cumin is rarely used in Mexican cuisine? That IS news. My abuela used Hunt's tomato sauce and added black pepper. The fideo toasting treatment is similar to the process for Mexican rice. Stirring is a must.

Cumin is rarely used in Mexican cooking; not on this soup. Similarly, the red-pepper flakes are entirely optional - not every mexican dish is hot!!. The tomato mix must be strained before frying it - even better if you boil the tomatos in water and peel them before. But this is taking mexican cuisine to high standard, as our grandmothers used to cook and obtain that fabulous taste.

Cumin or “comino” is essential to this dish, especially if you want the traditional South Texas/Northern Mexico flavor or “sabor.” Cumin, garlic, and black pepper are the major spices. My family also uses canned tomato sauce, canned tomatoes, and white onion. We often add a protein (beef or chicken or serve with pinto beans). Anyway you make it, it’s delicious and soothing!

I have Mexican, Guatemalan & Salvadoran relatives and friends. They all DO use cumin depending on the recipe they are making. If one wants to use cumin, go for it!!! If you choose to omit cumin, IMHO you are missing a very delicious layer of flavor. The choice to use cumin or omit cumin belongs to the cook……..

Wow, the bossy anti-cumin comments on here! What did cumin ever do to hurt anyone? Its in most mexican restaurant dishes, Carol. Is it the "right" way? Who knows and who cares. Cumin gives smokiness and depth. To me, sopa de fideo without cumin is just boring tomato soup with noodles. But that's me. I don't use veggies in it, but wouldn't ever say Never do that. Enjoy it however you like with or without spices (try with a little onion!)

Agree: skip the cumin and chili flakes. Blend tomatoes, garlic AND 1/4 white onion for the tomato broth. Classic baby/toddler version: add chopped ham and/or cooked beans before serving My favorite toppings: pickled jalapeños and banana slices (raw) Favorite side: a simple cheese quesadilla. This is the Mexican version of tomato soup with grilled cheese

It doesn’t say on the recipe, on step 3 it’s important to fry the tomato sauce until it changes color to a more intense red before adding the water.

The beef steak tomatoes may work in summer but on February 9th? No way! I decided to use canned peeled whole Roma tomatoes (28 oz. Cento). Wow, what a great and easy soup. I will try it again in late July or early August when the tomatoes from the garden (or farmer's market) are available.

Northern Mexicans love cumin. I throw it in everything. I might use a chipotle instead of the flakes, though, and I would replace the water with chicken broth. (The recipe-writer is a plant-based chef, so it makes sense that she'd use water.) My mom also always served it with a single chicken drumstick floating amid the fideo.

What is it with all of the salt in this and other recipes? Aside from the fact that it contributes to high blood pressure, the amounts quoted in almost every recipe are over the top. In a spicy dish like this one with red pepper flakes and celery, which already has natural salt in it, you just don't need to add a whopping tablespoon to the mix. It actually masks the lovely flavors of everything else in this dish.

Any vermicelli will do. But Q&Q vermicelli in the yellow box is a favorite.

From Casablancamexican.com “Cumin was actually discovered somewhere in the Mediterranean, but it is a huge part of Mexican dishes. ... It has a bitter, somewhat toasty taste that can't be replaced by most other spices; this makes cumin a quintessential Mexican spice. Cumin is frequently a flavor used in taco seasonings.”

Never cumin. Cumin is used in Mexican food but only some dishes, like picadillo, have it. It isn’t a universally used spice! Also, no, no mushrooms, potatoes, red pepper flakes, or cream, for heaven’s sake. This delicious soup is a very humble and basic soup that just about everyone has had in a Mexican home. It’s simplicity is key.