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Noodle Soup

A hearty soup made with soup meat, vegetables, and homemade egg noodles.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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 Soup

Ingredients

Directions

Make the broth

  1. Place the soup meat in a large pot with cold water.

  2. Add the onion, carrots, potato, tomatoes, and chopped parsley.

  3. Bring to a slow boil, skimming carefully, and cook for 4 to 5 hours.

  4. Strain the broth, add salt, and remove any fat.

Make the noodles

  1. Beat the egg with a pinch of salt to make the noodles.

  2. Gradually work in flour until the dough is very stiff.

  3. Flour a surface, knead the dough until smooth, then roll it out as thin as possible.

  4. Let the noodles dry, then cut into fine shreds and spread them out to dry.

Finish the soup

  1. Add noodles to the broth and boil for 5 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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  2. Onion + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

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

  3. Carrot + potatotop 4% of all pairs
    Smell alikestrong
    Cooked together3,107 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  4. Potato + parsleytop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

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

  5. Potato + tomatotop 5% of all pairs
    Smell alikestrong
    Cooked together2,798 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

Soup meat
Releases flavor and gelatin into the water, giving the broth body and savoriness.
Egg
Adds richness and binds the flour into a firm, elastic noodle dough.
Flour
Forms the structure of the noodle dough once worked and kneaded.
Potato
Adds starch that lightly thickens the broth as it cooks.
Carrots
Contribute sweetness and aroma to the broth as they simmer.

The step that matters

Skimming the broth while it simmers. Foam and fat rising from the meat cloud the broth and can make it greasy. Skimming early and carefully keeps the broth clear and clean-tasting.

Swap the tomato

How well each one fits the dish's main ingredients (meat, onion, carrot, potato, parsley, egg, flour):

  1. Leekfits better
  2. Chivefits better
  3. Parsnipfits better
  4. Tomatothe original

Fit is the average pairing score against meat, onion, carrot, potato, 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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