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Wonton Soup

From the Wikibooks Cookbook · 10 ingredients
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Why it works: Ginger and bamboo shoots work together. They rank in the top 4% of all ingredient pairs, and 80 recipes mention both. Both carry nonanal, which smells fat, citrus. The science ↓

The recipe

Ingredients

Contains: egg, soy, sesame (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 →

Recipe from the Wikibooks Cookbook.

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. Ginger + bamboo shootstop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together80 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Celery + broccolitop 4% of all pairs
    Aroma overlapstrong
    Mentioned together806 recipes

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

  3. Broccoli + gingertop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together652 recipes

    Shared aroma: linalool (floral, citrus).

  4. Celery + gingertop 4% of all pairs
    Aroma overlapstrong
    Mentioned together988 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Broccoli + bamboo shootstop 5% of all pairs
    Aroma overlapstrong
    Mentioned together21 recipes

    Shared aroma: nonanal (fat, citrus).

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

Flavor stand-ins for the broccoli

How well each one fits the dish's main ingredients (wonton wrapper, chicken, meat, celery, ginger, sauce, bamboo shoots):

  1. Carrotbetter flavor fit
  2. Welsh onionbetter flavor fit
  3. Onionbetter flavor fit
  4. Broccolithe original

Fit is the average pairing score against wonton wrapper, chicken, meat, celery, ginger, sauce, bamboo shoots. 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).