Given the background description of some cooking related query, summarize the question into a title

[EX Q]: 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?
[EX A]: When turning instant soup into liquid soup, how can I optimise dissolution?

[EX Q]: I was hoping to use a recipe that requires sour dough starter tomorrow for dinner. When looking online for recipes I found several, but all of them required several days (examples here, here and here) to make.Is it possible to prepare a sourdough starter in around 24 hours or is it too late in the game for me to get something going for tomorrow night's dinner?
[EX A]: Possible to make sourdough starter quickly?

[EX Q]: The consensus seems to be that toasted (black) sesame seeds taste better than their raw counterpart.But what happens to the improved flavour when those toasted sesame seeds cool down or get refrigerated and consumed without being reheated/re-toasted? Is that improved flavour retained? And would microwaving cooled-down toasted sesame seeds make any improvements to flavour?
[EX A]:
Do cooled-down/chilled toasted black sesame seeds taste nearly raw again?