Sopa Seca (Dry Soup)

Sopa Seca is a comforting, one-pot meal that transforms simple vermicelli into a savory, flavorful experience. Unlike traditional soups, this "dry" soup features noodles that absorb a rich broth infused with onions, garlic, and green chiles, resulting in a texture similar to a pilaf or risotto. The addition of chopped tomatoes adds a bright acidity that balances the earthiness of the noodles. It is an ideal weeknight dinner, offering warmth and satisfaction without the mess of a heavy stew. Perfect for vegans and those seeking a low-fat comfort food option, this dish comes together quickly using pantry staples. Serve it garnished with fresh cilantro and black pepper for a burst of freshness that elevates the simple ingredients.

Cooking Method: Boiling

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 1365.0

Dietary: Low-fat, Vegan, Vegetarian

Description

Sopa Seca is a comforting, one-pot meal that transforms simple vermicelli into a savory, flavorful experience. Unlike traditional soups, this "dry" soup features noodles that absorb a rich broth infused with onions, garlic, and green chiles, resulting in a texture similar to a pilaf or risotto. The addition of chopped tomatoes adds a bright acidity that balances the earthiness of the noodles. It is an ideal weeknight dinner, offering warmth and satisfaction without the mess of a heavy stew. Perfect for vegans and those seeking a low-fat comfort food option, this dish comes together quickly using pantry staples. Serve it garnished with fresh cilantro and black pepper for a burst of freshness that elevates the simple ingredients.

Ingredients

8 ounce Vermicelli; coiled
1/4 cup Water
1 small Onion; chopped
1 Garlic Clove; crushed
4 ounce Green chiles; canned, diced
2 1/2 cup Vegetable broth
2 md Tomatoes; chopped

Directions

1
Place the vermicelli noodles in a sturdy plastic bag. Use a rolling pin to crush the noodles into smaller, broken pieces. Set aside.
2
In a large skillet or wok, combine the water, chopped onion, crushed garlic, and diced green chiles.
3
Cook over medium heat, stirring frequently, until the onions are softened, about 2 minutes.
4
Add the crushed vermicelli and vegetable broth to the skillet.
5
Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and simmer for 5 minutes.
6
Stir in the chopped tomatoes. Continue to cook uncovered over low heat, stirring occasionally, until all the liquid has been absorbed by the noodles.
7
Remove from heat. Garnish with freshly ground black pepper and chopped fresh cilantro before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1365.0kcal

% Daily Value *
Total Fat 150.3g232%
Saturated Fat 22.5g113%
Cholesterol 0.0mg0%
Sodium 7.5mg1%
Total Carbohydrate 8.9g3%
Dietary Fiber 3.0g12%
Sugars 4.8g
Protein 1.6g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Variation: For added texture and nutrition, stir in 1/2 cup of corn kernels and 1/2 cup of thawed frozen or fresh green peas along with the noodles and broth.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or broth to restore moisture.

Tip: If you prefer whole noodles, skip the crushing step, but note that the cooking time may need adjustment as whole vermicelli absorbs liquid differently.

Keywords: sopa seca, dry soup, vermicelli, vegetarian, vegan, green chiles, tomato, onion, garlic, comfort food, one pot, easy dinner, low fat, international cuisine, quick meal, gluten free option, cilantro, broth, noodle dish

Read it online: https://www.chefs-mate.com/recipe/sopa-seca-dry-soup/