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Noodles for Soup

A simple noodle soup made with homemade dough noodles and a broth of soup bone, vegetables, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Noodles for Soup

Ingredients

Directions

Make the noodles

  1. Beat the egg until light, then add a pinch of salt and enough flour to make a stiff dough.

  2. Roll out the dough very thin and dredge with flour to prevent sticking.

  3. Roll the dough tightly and slice it thinly like cabbage for slaw.

Make the soup

  1. In a large pot, combine the soup bone and cold water; bring to a boil and skim off any foam.

  2. Reduce heat and let it boil slowly for two hours.

  3. One hour before serving, add small pieces of carrot, onion, celery, and parsley.

  4. Half an hour before serving, add whole peppers, allspice, cinnamon, and grated nutmeg to taste.

  5. Strain the soup through a colander and add the noodles; cook until tender and serve hot.

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Parsley + allspicetop 3% of all pairs
    Smell alikestrong
    Cooked together1,289 recipes

    Shared aroma: estragole (anise, licorice).

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

What each ingredient does

Egg
Binds the flour into a dough and adds richness and structure to the noodles.
Flour
Forms the stiff dough that gives the noodles their body and chew.
Soup bone
Releases collagen and flavour into the water during the long slow simmer.
Carrot
Adds sweetness and colour to the broth as it simmers.
Onion
Contributes savoury depth and aroma to the broth.

The step that matters

Skim off any foam after the boil begins. Foam carries impurities and proteins that can cloud the broth and taint its flavour, so removing it early keeps the soup clear and clean-tasting.

Swap the onion

How well each one fits the dish's main ingredients (egg, flour, carrot, celery, parsley, pepper, allspice):

  1. Parsnipfits better
  2. Turnipfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against egg, flour, carrot, celery, parsley, pepper, allspice. Candidates are from the same food group and used in at least 100 recipes.

“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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