Kento Nanami
Culinary Explorer
Hey, guys! So, my tortilla soup's kinda runny, and I'm aiming for thicker vibes. Tried flour, but meh, not the best outcome. Cornstarch? Arrowroot? Thoughts on other thickeners? Also, timing—when’s the perfect moment to mix them in? Really wanna nail this without turning it into glop. Tips? 
