Bouillon – pronounced "BOOL-yone –" is a clear, rich-flavoured broth traditionally made by simmering beef, chicken or vegetables and other ingredients. The Nordic Umami way is obviously to develop a taste-alike without animal-based products, yet naturally.
While bouillon can be used as a base for making soups and sauces, bouillon itself is simply a clear, seasoned broth with no solid ingredients. Bouillon and broth are synonymous, and if you serve broth as a dish by itself, then it's called soup. But most cooks find uses for bouillon that go well beyond serving it as soup.
