broth
/brɒθ/ (bre, ipa) · /brɔːθ/ (ame, ipa) · /ˈbrȯth/ (ame, mw)
broth — noun
1. a light soup made from a clear liquid, sometimes served with rice or small piece
a light soup made from a clear liquid, sometimes served with rice or small pieces of vegetables.
The ski lodge served hot broth with rice after the snowstorm.
broth with rice
After her tooth surgery, Priya drank warm broth instead of noodles.
drink broth
On the train, Leo bought a cup of chicken broth.
A bowl of salty broth helped Mei feel better during the flu.
A street stall sold broth with tiny dumplings near the station.
文法句型
a bowl of broth
drink broth
broth with rice or vegetables
用法筆記
Usually served as food or as a hot drink in a bowl or cup. Distinguish from sense 2, which names the cooking liquid mainly as an ingredient for another dish.
常見錯誤
2. the flavored water left from boiling foods such as meat, fish, rice, or vegetabl
the flavored water left from boiling foods such as meat, fish, rice, or vegetables, often saved to give taste to soups, sauces, or other dishes.
Grandpa saves the chicken broth to make noodles the next day.
save broth for another dish
The cook added more broth when the rice started to dry out.
add broth to rice
After boiling the fish, Hana strained the broth into a clean bowl.
This sauce tastes flat because it needs broth, not plain water.
In the freezer, three jars of broth waited for winter soup.
- stock
very close in meaning; 'stock' often sounds more technical in cooking
- bouillon
can mean broth, but often refers to a prepared cube, powder, or concentrate
- cooking liquid
broader phrase for any liquid left after cooking, not always kept for flavour
文法句型
make broth from bones or vegetables
add broth to rice or sauce
strain the broth
用法筆記
Often follows make, save, add, or strain. Distinguish from sense 1 (THIN SOUP): here the focus is the liquid used in cooking, even if nobody drinks it by itself.