Why it works: Tomato and pepper match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and 17,913 recipes mention both. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓
Vermicelli Soup
Ingredients
Directions
Bring the stock to a boil.
Crush and add the vermicelli.
Rub the tomatoes through a sieve and add them to the stock.
Let all boil for twenty minutes.
Season with pepper and salt, and serve.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Tomato + peppertop 4% of all pairsAroma overlapstrongMentioned together17,913 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
- Vermicelli
- Thin pasta that softens in the broth and gives the soup its body.
- Tomatoes
- Sieved into the stock to add acidity, color, and a fuller flavor.
- Stock
- Forms the liquid base that carries the flavor of the whole soup.
The step that matters
Letting the vermicelli boil for twenty minutes. Vermicelli is thin and cooks quickly, so boiling it too long can make it soft and mushy. Keep the boil steady and check the pasta near the end so it stays tender but still holds its shape.
“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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