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WE ALL HAVE those nights when nothing but a big bowl of noodles will do; for some, it’s spaghetti and meatballs. For others, it’s lo mein. For many home cooks, the answer to a hearty, one-pan noodle dish is sopa seca, which translates to “dry soup.” The dish evolved from sopa de fideos, a popular Mexican noodle soup—in the “dry” version of this dish, the noodles absorb the tomato-based broth, yielding a creamy, saucy consistency. (There is a different dish from Peru called sopa seca that features noodles, meat, and a green sauce; this is not that.)
Like its soupier counterpart, sopa seca is the epitome of weeknight comfort food in Mexican