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Noodle or Vermicelli Soup

A simple bone broth soup with carrots, onion, parsley, and noodles or vermicelli, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Noodle or Vermicelli Soup

Ingredients

Directions

Make the broth

  1. Place the soup bone in a pot with cold water and salt to cover it.

  2. Boil until the bone is partly done, then add the sliced carrot, onion, and parsley.

  3. Continue boiling until well done, then strain the broth.

  4. Let the broth stand to cool, then remove the layer of grease.

Finish and serve

  1. Add noodles or vermicelli to the broth, season with pepper, and heat to boiling.

  2. Serve immediately.

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

  4. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  5. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Soup bone
Releases flavour and gelatin into the water as it simmers, giving the broth body.
Noodles or vermicelli
Form the starchy body of the soup and soak up some of the broth's flavour.
Carrot
Adds mild sweetness and aroma to the broth as it cooks.
Onion
Adds savoury aroma and depth to the broth as it simmers.

The step that matters

Removing the layer of grease after cooling. Fat from the bone rises and sets on top of the cooled broth. Skimming it off once cool removes the greasy film and leaves a cleaner-tasting, clearer soup.

Swap the onion

How well each one fits the dish's main ingredients (carrot, parsley, pepper):

  1. Parsnipfits better
  2. Turnipfits better
  3. Capsicumfits better
  4. Onionthe original

Fit is the average pairing score against carrot, parsley, pepper. 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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