Good broth always means tasty soup. A multi-purpose bouillon can
be prepared in advance, helping the hostess to serve her guests in time on the
day she has to entertain.
Chicken and pork have similar tastes, as do some vegetables. Monosodium
Glutamate can be used to bring out the flavor of these ingredients in the soup.
We use this broth to prepare some sauces and many kinds of soup such as:
Cream of crab and corn soup
Cream of crab and asparagus soup
Chinese vermicelli and chicken soup
Mixed vegetable soup
Mixed vegetable and meat soup
Chinese noodle and chicken or pork
soup
Rice noodle and chicken or pork soup
To make 6 cups of soup stock, boil 8 cups of water; add to
boiling water 3 teaspoons salt, 1 onion or leek (about 2 ounces), 2 to 3 lbs
pork bones, meat scraps or chicken bones, chicken wings, left over; and 1lb of
two or three of the following vegetables: whole carrot, quartered cauliflower,
whole green beans, 1/4 cabbage (about 4 ounces)
Skim while cooking to make a clear bouillon. Remove meat and vegetables after
one hour of cooking. Strain the broth and season it with 1/2 teaspoon of
Monosodium Glutamate (it can be omitted or cut down). the bouillon can be used
immediately or can be kept in the freezer as soup stock prepared in advance.
