Skip to main content
Main

Noodle Soup

A bone broth soup with egg noodles made from a stiff dough of eggs and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Egg and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Noodle Soup

Ingredients

Directions

Make the broth

  1. Place the soup bone in a pot with cold water.

  2. Bring to a boil, then add salt and pepper.

  3. Boil for several hours.

Make the noodles

  1. To make the noodles, beat the eggs until light.

  2. Add enough flour to form a very stiff dough.

  3. Roll the dough very thin and let it dry.

  4. Roll it up tightly like a sheet of music and cut into very thin rings.

Finish and serve

  1. About 15 minutes before serving, add the noodles.

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. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

Egg and flour barely smell alike, yet cooks put them together in 106,462 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

Soup bone
Releases collagen and flavour into the water as it simmers, giving the broth body.
Eggs
Bind the flour into a dough and add richness to the noodles.
Flour
Forms the gluten structure that holds the stiff noodle dough together.

The step that matters

Roll the dough very thin and let it dry. Dough rolled thin and dried firmly holds its shape and cooks quickly in the broth. If it stays thick or damp, the noodles turn gummy and cook unevenly.

“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

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes