What softening agent require to soften vegetable in soup powder?

There isn't a single "softening agent" that's specifically added to soup powder to soften vegetables. Here's why, and what's really happening:

1. Hydration: The primary way vegetables soften in soup powder is through hydration. The hot water used to make the soup is the key ingredient. It causes the vegetable cells to absorb water and swell, which makes them softer.

2. Heat and Time: The heat from the boiling water also plays a crucial role. It breaks down the cell walls of the vegetables, making them softer. The amount of time the vegetables cook also impacts their tenderness.

3. Ingredients in Soup Powder: Some soup powders may contain ingredients that *indirectly* contribute to softening:

* Sodium bicarbonate (baking soda): Can be used in some soups to add a slight alkalinity, which may help soften vegetables a bit.

* Vinegar or lemon juice: Some recipes call for these ingredients, which can help break down the tough fibers in some vegetables, like carrots.

* Starches: Thickening agents like corn starch or potato starch can contribute to a creamier soup, making the vegetables feel softer.

It's important to note:

* Soup powders are often made with dehydrated vegetables that are already pre-softened during processing.

* The vegetable pieces in soup powders are typically smaller and more tender than fresh vegetables, so they don't need extensive cooking time.

Instead of looking for a specific softening agent, focus on using the right amount of water and cooking time for your particular soup powder. If you find the vegetables are too firm, you can always add a little more water and simmer them longer.