Skip to main content
Preserve

To Make Noodle Soup

A soup made with a soup bone, homemade egg noodles, and optional vegetables, simmered until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Pepper and egg are a kitchen classic. They rank in the top 33% of all ingredient pairs, and cooks put them together in 50,580 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

To Make Noodle Soup

Ingredients

Directions

Make the broth

  1. Cook the soup bone in 1 gallon of cold water with salt until it begins to get tender.

  2. Add vegetables and pepper to the pot.

Make the noodles

  1. Mix 2 eggs, 1 teaspoon salt, and ¼ cup cold water in a bowl to make a stiff dough.

  2. Roll the dough thin and wrap it around a stick about 2 inches thick.

  3. Place the wrapped dough in a warm place to dry.

Cook and serve

  1. Break off the desired amount of noodles and add them to the soup.

  2. Cook the noodles in the soup for 20 minutes.

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. Pepper + eggtop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

Pepper and egg barely smell alike, yet cooks put them together in 50,580 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Bind the flour-free dough and set firmly, giving the noodles structure and chew.
Soup bone
Releases collagen and flavour into the water as it simmers, enriching the broth.

The step that matters

Rolling the dough thin. Thin dough dries evenly and cooks through quickly in the broth. Thick or unevenly rolled dough stays raw in the centre while the edges overcook.

“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.

You might also like

Green Corn PuddingGreen Corn Pudding64 recipesCornmeal mushCornmeal mush12 recipes