At work, when I'm hungry, I sometimes resort to instant soup (Royco, in case it's relevant). Simple to make: heat water, put package content into cup, pour water into cup, stir.
However, I often find that the powdered soup has a bunch of wet powder residue left at the bottom of the cup after drinking. although this residue is full of taste, it means the rest of my soup was actually blander than it should be. I also usually have a small bit of residue on my spoon that I can't seem to fully dissolve into the rest of the soup. The residue on the bottom of the cup usually can be fixed through proper stirring, but the spoon residue is trickier.
How can I make the soup powder dissolve more effectively so all of the powder is part of the soup?
Best Answer
Add the water incrementally. It's probably enough to add just a bit, stir, then add the rest, but you can break it up a bit more if that doesn't work.
A clump of powder or a lump of paste won't dissolve easily into water, but it's easy enough to add a little water to it and thin it out. So the idea is to work your way up from powder to paste to thinner paste to liquid. This is a good idea for all kinds of things where you start with a powder or a thick paste, not just instant soup.