My current working strategy is a ham hock and chicken stock. I would like to switch to something that doesn’t involve dead animals.
(As a side note - I’ve noticed that if I leave my beans soaking for a little longer, they seem to bubble and ferment. Could I possibly make alcohol this way?)
Soy sauce broth is nice and savory, and you can’t go wrong with good ol’ vegetable stock - and don’t forget the MSG!