Clear Soup with Sago or Tapioca
Ingredients
Directions
Prepare
Soak the sago or tapioca in cold water for 4 hours.
An hour before dinner, bring the strong stock to a boil.
Cook and season
Add the soaked sago or tapioca to the boiling stock.
Cook until the sago or tapioca is transparent and tender.
Season with salt to taste.
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
What each ingredient does
- Sago or pearl tapioca
- Starch that swells and turns the soup transparent and lightly thickened as it cooks.
- Strong stock
- Forms the flavourful liquid base of the soup.
The step that matters
Cook until the sago or tapioca is transparent and tender. Sago and tapioca need enough heat and time to fully gelatinise. Undercooked pieces stay opaque and chewy, while overcooking can make them break down and cloud the broth.
“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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