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Noodle Soup

A simple soup made with egg‑flour noodles, milk, butter, and optional corn.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Noodle Soup

Ingredients

Directions

Make the dough

  1. In a bowl, mix the eggs, flour, and salt until combined.

  2. Roll the dough out as thin as possible, like pie crust.

  3. Let the dough dry slightly.

  4. Roll the crust tightly.

  5. Cut the crust into very thin slices.

Cook the soup

  1. In a pot, heat the water or chicken broth with milk, pepper, and butter.

  2. Drop the noodle strings into the boiling liquid.

  3. Cook the noodles for about 5 minutes until done.

  4. Include fresh corn off the cob while cooking.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  3. Pepper + corntop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Chicken + corntop 11% of all pairs
    Smell alikemoderate
    Cooked together1,666 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Bind the flour into a dough and add structure to the noodles as they set.
Flour
Forms the gluten network that gives the dough its shape and chew.
Butter
Adds fat and richness to the broth, rounding out its flavour.
Milk
Adds creaminess and a mild sweetness to the broth.

The step that matters

Cut the crust into very thin slices. Thin noodles cook through quickly and evenly in the broth. Thick strips stay doughy in the centre while the outside overcooks, so the noodles need to be cut as thin as the dough allows.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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