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Soba Salad with Miso Dressing

By epicurious · From Open Recipes · 12 ingredients
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Why it works: Miso and ginger work together. They rank in the top 5% of all ingredient pairs, and 120 recipes mention both. Both carry isoamyl acetate, which smells banana, pear. The science ↓

The recipe

6 to 8 servings

Ingredients

Contains: egg, wheat, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By epicurious. Recipe from Open Recipes.

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.

  1. Miso + gingertop 5% of all pairs
    Aroma overlaplow
    Mentioned together120 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  2. Lime + peppertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together3,491 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Ginger + limetop 2% of all pairs
    Aroma overlapstrong
    Mentioned together1,621 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Ginger + carrottop 2% of all pairs
    Aroma overlapstrong
    Mentioned together1,377 recipes

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

  5. Pepper + carrottop 3% of all pairs
    Aroma overlapstrong
    Mentioned together14,555 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

Flavor stand-ins for the radish

How well each one fits the dish's main ingredients (miso, ginger, sauce, lime, egg, pepper, carrot):

  1. Capsicumbetter flavor fit
  2. Spinachbetter flavor fit
  3. Sweet potatobetter flavor fit
  4. Radishthe original

Fit is the average pairing score against miso, ginger, sauce, lime, egg, pepper, carrot. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).