New answers tagged

2

Shaken, not stirred... -James Bond For dissolving solids into liquids, agitation beats stirring every time. Whenever I make instant "just add boiling water" soup/noodles/whatever with a powdered base, I do so in a vessel that can be closed with a tight seal so I can shake the water and ingredients together instead of stirring them. I haven't seen a ...


2

Stir to the bottom of the cup or mug immediately after (or while) pouring and use boiling-hot water. In my experience, which is mostly with the same brand, this clumpy paste will only form if you wait too long to stir or use water that's too cold. I'm sure some of the other tips given here will work with enough time and effort but I'd like to respect the ...


1

Unlike the Oster Versa Performance, any Blendtec, or Vitamix blenders, there does not exist a version of the Ninja blenders that attain high enough speeds to actually make hot soup from cold starting ingredients. Besides that, Ninja blenders have specific warning to not place hot liquids over 180°F/82°C in them.


1

I find that waiting is often the key. Add you powder, then your boiling water, stir a little (no need to go crazy), then add your noodles. Cover the mug with a heavy object you don't mind getting wet (or touching your food) like a plastic plate. Wait 5-10 minuets. Stir a little bit to get an even temperature. Enjoy soup. By covering the mug your keeping ...


3

An option: use a heavy ceramic mug fill with half the water called for bring to a rolling boil (ie. bubbles) in a microwave carefully stir in the package mix to lower the temp to something palatable, I add tepid tap water to very hot water in the mug A bonus side effect, since the mug was heated quite a bit, it keeps to soup warmer longer.


22

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 ...


7

From chemistry we know that dissolving is affected by temperature, pressure, surface area, and agitation. temperature: are you using a hot water dispenser that isn't hot enough? If you have access to a microwave, you could use it for a minute or so. pressure: not really applicable here if you're making instant soup in a mug surface area: the powder ...



Top 50 recent answers are included