Skip to main content

Miso Soup with Tofu and Mushrooms

By williamssonoma · From Open Recipes · 10 ingredients
Jump to recipe ↓

Why it works: Bonito and tofu work together. They rank in the top 6% of all ingredient pairs, and 13 recipes mention both. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

The recipe

Ingredients

Contains: soy (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By williamssonoma. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Bonito + tofutop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together13 recipes

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

  2. Miso + tofutop 2% of all pairs
    Aroma overlapstrong
    Mentioned together75 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Shiitake + tofutop 2% of all pairs
    Aroma overlapstrong
    Mentioned together58 recipes

    Shared aroma: methyl 2-methylbutyrate (fruity, apple).

  4. Kombu + tofutop 3% of all pairs
    Aroma overlapstrong
    Mentioned together11 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Miso + shiitaketop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together25 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

Flavor stand-ins for the seaweed

How well each one fits the dish's main ingredients (kombu, bonito, miso, sake, mushroom, shiitake, tofu):

  1. Welsh onionbetter flavor fit
  2. Onionbetter flavor fit
  3. Spinachbetter flavor fit
  4. Seaweedthe original

Fit is the average pairing score against kombu, bonito, miso, sake, mushroom, shiitake, tofu. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).