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Singapore Mushroom Soup

A soup of chicken stock with mushrooms, spring onions, ginger, and seasonings.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Carrot and ginger match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 1,377 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Singapore Mushroom Soup

Time20 mins simmer, then 10 mins

Ingredients

Directions

Prepare

  1. Slice the spring onions and mushrooms thinly.

Make the stock

  1. For the stock, boil the chicken in plenty of water (to which the diced onions and carrots have been added) till the chicken becomes soft.

  2. To the above stock, add ginger and spring onions; bring to a boil, cover and simmer for 20 mins.

Finish and serve

  1. Add the mushrooms and simmer for another 10 mins.

  2. Remove the ginger from the soup, add the sherry and seasoning to taste.

  3. Serve hot along with the chilli sauce, soya sauce and chillies in vinegar.

Nutrition, whole recipe (rough)

285Calories
35 gProtein
4 gFat
21 gCarbs

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Chicken100g cooked165
Onion1 medium (110g)44
Carrot1 medium (61g)25
Wine2 tbsp cooking wine (30ml)25
Mushroom1/2 cup sliced (35g)15
Black Pepper1 tsp ground (2.3g)6
Vinegar1 tbsp (15ml) distilled3
Ginger1 tsp grated fresh (2g)2
Salt1 tsp (6g)0
Saucenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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 + gingertop 3% of all pairs
    Smell alikestrong
    Cooked together1,377 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Mushroom + chickentop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  3. Mushroom + sherrytop 5% of all pairs
    Smell alikemoderate
    Cooked together1,176 recipes

    Shared aroma: 2-methoxy-4-methylphenol (smoky, clove).

  4. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Onion + chickentop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

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

What each ingredient does

Chicken stock
Forms the savoury liquid base that carries all the other flavours.
Button mushrooms
Add earthy flavour and a tender texture after a short simmer.
Fresh ginger
Infuses the stock with aroma, then is removed before serving.
Spring onions
Add mild sharpness and fresh aroma to the broth.
Sherry
Adds a light acidic and aromatic depth to the finished soup.

Swap the ginger

How well each one fits the dish's main ingredients (onion, mushroom, chicken, carrot, sherry, sauce, vinegar):

  1. Garlicfits better
  2. Thymefits better
  3. Celeryfits about as well
  4. Gingerthe original

Fit is the average pairing score against onion, mushroom, chicken, carrot, sherry, sauce, vinegar. 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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