I Tried Making Corn Potage Soup with Umaibo Corn Puff Snack
The other day, I shopped at a grocery store near my house and bought an assortment of nine different flavors of “Umaibo (うまい棒)”.
If you are a Dagashi (cheap and relatively small Japanese snacks and candies) lover, you should know these Japanese corn puff snacks since Umaibo is a very famous Dagashi snack.
Umaibo is a cylindrical bar shaped corn puff with a pleasant crispy texture, which is sometimes said to be the king of Dagashi snacks.
Nevertheless, a bar of Umaibo only costs 10 yen (about 0.1 USD) in Japan, and besides there are a rich variety of flavors in the series.
Because of this, some Japanese like to use Umaibo as an ingredient for dishes. They create their own recipes using the corn puff snacks and love to share them on the internet.
Today, I actually tried one of those recipes that became a topic of conversation on some Japanese websites before, which is on cookpad.com.
The Corn Potage Soup Recipe Using Umaibo
Actually, I made corn potage soup with Umaibo and milk. Its making method was very easy.
As you can guess if you know about Umaibo, a bar of Umaibo Corn Potage Flavor (Amazon.com) is prepared for this recipe.
For those who are interested in the corn potage soup recipe, here let me share the making instructions with videos.
The first step
If you take the Umaibo corn puff out of the plastic package, your hands will get dirty. Therefore, I crushed the bar of Umaibo Corn Potage into small pieces without taking the snack out of the package.
The second step
Put the small pieces of Umaibo in a small bowl as a preparation for the next step.
The third step
As you can imagine, pour milk into the bowl. The making process is already near completion!
The fourth step
Heat the bowl of milk and Umaibo powder in a microwave for one minute or so. Almost finished!
The final step
Take the bowl out from the microwave and enjoy the corn potage soup!
As for me, I tasted the soup and found it had a flavor like authentic corn potage soup. However, it was weak in taste, so I added some salt as a final touch.
The corn potage soup was well seasoned with salt and I ate it deliciously, but the soup lacked a rich flavor.
Despite the result, this corn potage soup satisfied me because the ingredients for this recipe only costed me dozens of yen!