What is another word for soup base?
Pronunciation: [sˈuːp bˈe͡ɪs] (IPA) 
Soup base is the foundation of any soup recipe, providing flavor and depth to the final dish. There are several synonyms for soup base, including broth, stock, bouillon, and consomme. Broth is typically made by simmering meat, vegetables, and aromatics in water, while stock is made by simmering bones and aromatics in water. Bouillon is a concentrated form of broth, usually sold in cubes or powder form. Consomme is a clear soup made by clarifying stock with egg whites. Other variations of soup base include dashi, a Japanese broth made with fish and kelp, and miso paste, a fermented soybean paste used in Japanese cooking.
