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Noodle Soup

A hearty soup made with bone or chicken, vegetables, and egg noodles.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Cabbage and turnip match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 897 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Noodle Soup

Ingredients

Directions

Make the broth

  1. Combine the beef bone or chicken with 1 gallon of cold water in a large pot and bring to a boil.

  2. Boil for 3 hours, skimming off any foam that rises to the surface.

  3. Add the chopped onion, cabbage, corn, tomatoes, turnips, parsley, garlic, salt, and pepper to the pot.

Make and add the noodles

  1. In a bowl, mix 3 eggs with enough flour to form a stiff dough.

  2. Roll the dough as thin as possible and cut it into fine strips.

  3. Add the noodles to the soup just 5 minutes before serving.

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. Cabbage + turniptop 2% of all pairs
    Smell alikestrong
    Cooked together897 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Turnip + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together2,842 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Onion + turniptop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Corn + tomatotop 6% of all pairs
    Smell alikestrong
    Cooked together2,099 recipes

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

  5. Turnip + clovetop 6% of all pairs
    Smell alikestrong
    Cooked together2,233 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Eggs
Bind the flour into a stiff dough that holds together when rolled and cut into noodles.
Flour
Forms the structure of the noodle dough, giving the strips body so they hold their shape in the soup.
Beef bone or chicken
Releases flavor and gelatin into the water during a long simmer, giving the broth body.
Garlic
Adds aromatic pungency that mellows and sweetens as it cooks in the broth.
Tomatoes
Contribute acidity and savory depth to the broth.

The step that matters

Add the noodles 5 minutes before serving. Thin dough strips cook in minutes. Adding them too early lets them soften, swell and turn starchy, which clouds the broth and leaves the noodles mushy.

Swap the clove

How well each one fits the dish's main ingredients (beef, onion, cabbage, corn, tomato, turnip, parsley):

  1. Celeryfits better
  2. Garlicfits better
  3. Thymefits better
  4. Clovethe original

Fit is the average pairing score against beef, onion, cabbage, corn, tomato, turnip, parsley. 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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