How to Master Bubble Egg Soup Technique

Gentle Infusion Method

Strategic aromatic incorporation creating depth of flavor without clouding the broth. This technique ensures clear presentation while developing complex taste.

Perfect Poaching Technique

Careful temperature control and timing creating ideal egg consistency. This approach ensures whites are fully set while yolks remain rich and runny.

Bubble Creation Process

Precise tapioca cooking achieving the perfect chewy yet tender consistency. This method creates translucent pearls that maintain their texture in the hot broth.

Layered Assembly Strategy

Calculated ingredient placement enhancing both presentation and eating experience. This technique allows each component to contribute optimally to the final dish.

Baking Tips

For perfectly clear broth, simmer very gently and never allow it to reach a rolling boil

If you can't find small tapioca pearls, you can use larger ones but cut the amount in half

The freshest eggs work best for poaching, as they hold their shape better

Adding vinegar to the poaching water helps the egg whites coagulate more quickly

For a shortcut, use instant tapioca pearls which cook in just a few minutes

The broth can be made a day ahead and refrigerated for deeper flavor

For a richer broth, add 1 tablespoon of miso paste just before serving

If eggs are cold from the refrigerator, let them sit in warm (not hot) water for 5 minutes before poaching

For a more filling meal, add cooked ramen or rice noodles to the bowl before ladling in the broth

Create a simplified version by using soft-boiled eggs instead of poached

For a spicier version, add a slice of fresh chili to the broth during simmering

Leftovers should be stored separately - broth in one container, tapioca in another, and make fresh eggs when reheating

Bubble Egg Soup

Name: Bubble Egg Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: For the Broth Base:; 8 cups chicken or vegetable stock; 1 small piece kombu seaweed (about 2x3 inches), optional; 2 tablespoons soy sauce or tamari; 1 tablespoon mirin or rice wine; 1 tablespoon rice vinegar; 1 tablespoon sesame oil; 2 cloves garlic, thinly sliced; 1-inch piece fresh ginger, thinly sliced; 2 green onions, white parts only (reserve green parts for garnish); 1 small dried shiitake mushroom (optional); For the Bubbles:; 1/3 cup small tapioca pearls (not the large boba tea size); 4 cups water for cooking tapioca; 1 teaspoon salt; For the Eggs:; 4 fresh eggs, room temperature; 1 tablespoon white vinegar (for poaching); Salt and white pepper; For the Garnishes:; 2 green onions, green parts only, thinly sliced; 1 small carrot, julienned or cut into thin circles; 1/2 cup fresh spinach or baby bok choy leaves; 1 tablespoon fresh cilantro leaves; 1 teaspoon toasted sesame seeds; Chili oil or sriracha (optional, for serving); For Equipment:; Medium pot for broth; Small pot for tapioca pearls; Fine-mesh strainer

Bubble Egg Soup features delicate poached eggs suspended in a clear, flavorful broth with small, chewy tapioca pearls that create playful bubbles throughout. This medium-difficulty dish balances savory and subtle umami flavors with interesting textural elements for a uniquely satisfying experience. The careful poaching technique and preparation of multiple components offers an accessible challenge for home cooks looking to create something visually impressive yet comforting that works wonderfully as an appetizer or light meal.

Prep Time

20 Minutes

Cook Time

30 Minutes

Total Time

50 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Broth Base:

8 cups chicken or vegetable stock

1 small piece kombu seaweed (about 2x3 inches), optional

2 tablespoons soy sauce or tamari

1 tablespoon mirin or rice wine

1 tablespoon rice vinegar

1 tablespoon sesame oil

2 cloves garlic, thinly sliced

1-inch piece fresh ginger, thinly sliced

2 green onions, white parts only (reserve green parts for garnish)

1 small dried shiitake mushroom (optional)

For the Bubbles:

1/3 cup small tapioca pearls (not the large boba tea size)

4 cups water for cooking tapioca

1 teaspoon salt

For the Eggs:

4 fresh eggs, room temperature

1 tablespoon white vinegar (for poaching)

Salt and white pepper

For the Garnishes:

2 green onions, green parts only, thinly sliced

1 small carrot, julienned or cut into thin circles

1/2 cup fresh spinach or baby bok choy leaves

1 tablespoon fresh cilantro leaves

1 teaspoon toasted sesame seeds

Chili oil or sriracha (optional, for serving)

For Equipment:

Medium pot for broth

Small pot for tapioca pearls

Fine-mesh strainer

Slotted spoon

Small bowl for poaching eggs or egg poacher

Instructions

Begin by preparing the broth. In a medium pot, combine the chicken or vegetable stock, kombu (if using), soy sauce, mirin, rice vinegar, sesame oil, sliced garlic, ginger, white parts of green onions, and dried shiitake mushroom (if using).

Bring the broth to a gentle simmer over medium heat, then reduce heat to low. Simmer, covered, for 15 minutes to allow the flavors to meld.

While the broth simmers, prepare the tapioca pearls. In a small pot, bring 4 cups of water and salt to a rolling boil.

Add the tapioca pearls to the boiling water, stirring gently to prevent sticking. Cook according to package directions until the pearls are translucent with a small white dot in the center, typically 8-12 minutes.

Drain the tapioca pearls in a fine-mesh strainer and rinse under cold water for about 30 seconds. Set aside.

Return to the broth and strain it through a fine-mesh strainer into a clean pot to remove the aromatics. Keep the broth warm over low heat.

Prepare to poach the eggs. If using a traditional poaching method, bring a medium pot of water to a gentle simmer and add 1 tablespoon of white vinegar.

Crack each egg into a small cup or ramekin. Create a gentle whirlpool in the simmering water with a spoon, then carefully slide each egg into the water. Poach for 3-4 minutes for runny yolks or 4-5 minutes for firmer yolks.

Remove the poached eggs with a slotted spoon and place on a plate lined with paper towels to drain excess water.

Add the cooked tapioca pearls to the warm broth and stir gently. The pearls should float and create little 'bubbles' throughout the soup.

To serve, place a small handful of fresh spinach or baby bok choy leaves at the bottom of each serving bowl. Ladle the hot broth with tapioca bubbles over the greens.

Carefully place a poached egg in the center of each bowl. The hot broth will continue to warm the egg.

Garnish each bowl with julienned carrots, sliced green parts of green onions, cilantro leaves, and a sprinkle of toasted sesame seeds.

Serve immediately, offering chili oil or sriracha on the side for those who prefer some heat. When eaten, the egg yolk should mix with the broth, creating a richer texture.

Bubble Egg Soup

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Master Bubble Egg Soup Technique

Bubble Egg Soup

Ingredients

Instructions