Clear Tapioca Soup
Ingredients
Directions
Prepare
Soak the tapioca in cold water for 4 hours.
If using pearl sago, soak it for 4 hours in cold water and 1 hour in hot water before adding to the soup.
Make the soup
Stir the soaked tapioca into the boiling stock.
Simmer for 10 minutes.
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
- Pearl tapioca
- Swells as it soaks and simmers, thickening the stock and giving the soup a soft, slightly chewy texture.
- Clear stock
- Forms the liquid base of the soup and carries its seasoning and flavor.
The step that matters
Soaking the tapioca. Tapioca must be fully soaked before it goes into the boiling stock. Pearls that are not hydrated first cook unevenly and can stay hard in the centre while the outside turns gummy.
“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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