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It’s a paste you buy and combine with boiling water to make broth. here’s a link to it on Amazon but if you’re in the US it’s a little cheaper at the grocery store (it’s carried at most big box grocery stores)
Let me recommend buying some deli containers for the freezer. There's nothing better than opening the freezer to a small assortment of ready-to-heat soups in decent individual-size portions, especially when you're in that "what-to-eat-RIGHT-NOW" mood. I keep the ones I get from restaurants but I needed more. I tried 8 oz and 12 oz but the 16 oz containers seem just right most days. Here's an example from Amazon: https://www.amazon.com/16oz-Deli-Containers-Lids-Leakproof/dp/B09YTHVK3V . Dump frozen soup (add a half cup of water) into a pot to heat, or into a micro-safe bowl in the microwave.
Also, serve your soup with a small side to give some texture variance. A small side salad, some sliced raw vegetables (carrots, celery, snow peas, cherry toms), slice of toast, small handful of nuts, scoop of rice on the side of the bowl, crunchy tortilla strips or wonton strips or chopped green onions on top. Makes the meal more interesting and less palate fatigue.
As a way to learn, consider buying a few Manischevitz soup mixes or Hambeens or store brand inexpensive soup mixes, often in a cellophane tube or bag. These are a cheap, easy way to make a big batch and customize it to your taste with sausages, meats, more veggies, additional spices. Great way to get your feet wet.
that is what i have one of these for:
you want that meat stock, but do not need the fat floating on top
I have a couple of basically bowl-curved terry potholders for holding a hot soup bowl. Sometimes you just wanna hold a bowl to your face and slurp.
Similar to these: https://www.amazon.com/Microwave-Bowl-Cozy-Huggers-Set/dp/B08429DL8V
Gelatin, it comes from collagen, and that's mostly coming from the connecting tissues; ligaments, tendons, cartilage.... If you want to take it a step further and do the contemporary style bone broth, you don't only want to get at the bone marrow, but also start leaching (not the proper term for this) minerals; potassium, magnesium, calcium... time, heat and some acid are required. Though in this day and age, all these minerals are readily available in our diverse array of foods. But if you're a peasent in old timey times, this shit was a nessessity. If you want a quick read on the gelatin, Ramen Lords book has a good brief sciencey description of what's going on, and basically is picking up what you're putting down. But if you go further into the neo-bone broth, such as the ramen chefs, a lot more time is required.
Easiest way I've food to spike the shit outta bone broth is to boil bird bones, then blend them (vitamix ftw), then pressure cook, then strain, sieve, settle, float, and repeat, again, and again... eventually you have a terrible tasting paste that is apparently good for you... if you're not eating anything else nutritional value.
If you really want to get into the nuts and bolts at the molecular level, I recommend this bad boy. But it's dry as shit and don't bother.
Great having someone to discuss soups with at a more advanced level than OP here :-)
I just use the broth concentrate below... and then added some fried pork belly, sliced jalapeno, some Snap peas, some beechwood mushrooms, and some soft boiled egg. Recipe for the egg https://www.justonecookbook.com/ramen-egg/
I’m not an expert but I think the ones, in terms of being more authentic, are the ones in the red tub like this.
The only reason I bought the one pictured is convenience. The one you mentioned looks more like a sauce and you want the paste as that’s what’s used in Korean recipes.
Hope that helps.
Roux is not made with measurements (very well) Put whatever amount of oil in a cast iron pan, gradually stir the flour in. Buy a whisk like the one below. If the mixture is too stiff add a little bit more oil. If its to oily looking add more flour. Brown it a little bit. Light soups should look like milky coffee color. Gumbo should like like milk chocolate. Pour in your liquid carefully as its gonna bubble up and steam. I usually go with about four cups liquid and adjust from there. Also turning the heat down will significantly thicken up the mixture. Roux just takes practice. Forget the starch thing. Plain flour and bacon grease and bullion will make the best roux ever. Hope this helps.
https://www.amazon.com/dp/B076GFB7WH/ref=cm_sw_r_cp_api_glt_fabc_9V2QVRNC48H4QJ73Z02Y
Bravo! Great job! Homemade soups rock!!
I do this a lot. I make a big pot of soup almost every Sunday and eat it all week. You'd think I would get tired of it, but my soups are so [ahem!] delicious that I look forward to eating them every day. Get some Better than Bouillon pastes (in the soup aisle of the grocery store) and add a teaspoon (or more) of the beef and/or chicken to your homemade soups. They really add to the flavor depth. Much better than bouillon cubes or powder. There are several varieties. Here's the amazon link for the chicken one just so you can read about it. America's Test Kitchen rates them highly.
I use heavy cream/half-and-half as a condiment for blended soups! Just a circular or zig-zag drizzle on top of some lentil or squash or tomato soup (maybe with a complementary drizzle of lemon juice, too!) can make a $1 meal seem gourmet.
For Asian-inspired soups, sesame and chili oil are great! I'm partial to this "Sichuan Drizzle Chinese Chili Oil." I also recently bought and loved Old Bay Hot Sauce, and think it has great chowder-enhancing possibilities.