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Noodle Soup

A vegetable soup with homemade egg noodles.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Turnip and parsnip match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 590 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Noodle Soup

Ingredients

Directions

Make the broth

  1. Fill a kettle half full of water, add the soup and salt, and bring to a boil.

Cook the soup

  1. Add the sliced potatoes, turnip, onion, and parsnip to the boiling soup.

  2. Season with pepper and a little chopped parsley.

  3. Cook for 15 minutes.

  4. Add the noodles.

Make the noodles

  1. Beat the egg with a pinch of salt and mix in enough flour to form a dough.

  2. Roll the dough as thin as possible.

  3. Dry the dough.

  4. Roll up the dried dough.

  5. Slice it into narrow strips.

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. Turnip + parsniptop 1% of all pairs
    Smell alikestrong
    Cooked together590 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Parsnip + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together484 recipes

    Shared aroma: myristicin (spice, warm).

  3. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  4. Turnip + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together2,842 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

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

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 that holds together when rolled.
Flour
Forms the gluten network that gives the dough its structure and chew.
Potatoes
Their starch softens during cooking and lightly thickens the soup.
Onion
Releases sweetness and savoury aroma as it cooks in the broth.

The step that matters

Dry the dough before rolling it up and slicing. A dough that is still moist sticks to itself and the board and tears when rolled. Drying firms the surface so the strips keep their shape and separate cleanly.

Swap the onion

How well each one fits the dish's main ingredients (potato, turnip, parsnip, pepper, parsley, egg, flour):

  1. Leekfits better
  2. Carrotfits better
  3. Beetrootfits better
  4. Onionthe original

Fit is the average pairing score against potato, turnip, parsnip, pepper, parsley, egg, flour. 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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