Powered soups are universally terrible in Australia. The flavour of corn starch is always prominent and jarring to the intended flavour of the soup. Corn starch supposedly thickens the soup, which it does somewhat, but almost always leaves a strangely gluggy and watery mess. I’d heard that Japanese powdered soups fared better in the flavour department, so I tried my luck with this Corn Pottage Soup no Oujisama by S&B. I love corn.
There are simple instructions on the back of the box and on each sachet, with illustrations to back them up.
Empty the sachet of powdered soup into a bowl.
Add 100 ml of just boiled water to the powder. Stir for 15 seconds until the soup thickens.
The final soup is a beautiful pale yellow with a comforting smell of sweet corn. On tasting, the soup has a smooth mouthfeel and pleasantly robust sweet corn flavour with a well-balanced saltiness. The soup thickens up nicely but notes of corn starch, the thickener used, undertone the flavour through, although it’s not as prominent as in the powdered soups I’ve tried in Western supermarkets. This would be an enjoyable soup to curl up with on a cold day with the addition of some corn kernels for texture.
As the corn pottage flavour is stronger in the powder, this has potential as a seasoning for French fries like the ones at First Kitchen in Japan.
This box of Corn Pottage Soup no Oujisama by S&B contained 3 sachets. It was produced in Japan and purchased in Sydney, Australia in 2016.