Question for folks with more experienced palates than mine:
I got a bug for some pumpkin soup recently, but didn't have some of the spices I wanted for it. Then inspiration hit me... we had a carton of Pacific Phó chicken soup broth in the cabinet. It had most of the spices I wanted already - cardamom, coriander, anise, ginger... why wouldn't it be a suitable replacement for plain old chicken or veggie broth?
Results were so-so... I added a little salt and pepper and that helped. A dash of soy sauce improved it a bit more, but it was definitely missing something.
So how about it folks - any of you brave enough to give it a try and help me figure out what I'm missing? Is this just a bad idea all the way around?