Clear Tapioca Soup
Ingredients
Directions
Prepare
Soak the tapioca in cold water for 4 hours.
Cook the soup
Bring the clear stock to a boil.
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 it a slippery, translucent texture.
- Clear stock
- Forms the liquid base, carrying the flavor of the soup.
The step that matters
Soaking the tapioca. Pearl tapioca must hydrate fully before cooking, since starch granules absorb water and swell. Skipping the soak leaves hard, chalky pearls that cook unevenly in the hot stock.
“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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