Broth is not for direct drinking; it's a special seasoning used to enhance umami and add aroma.
In the days before MSG, chefs relied entirely on broth to enhance umami. Even now with the availability of MSG, broth still holds its irreplaceable position—when it comes to enhancing umami, the taste difference between the two is massive; for adding aroma, MSG doesn't have that capability.
Thus, there's an old saying: "The chef's soup is like the singer's tune."
If a performer hasn't mastered their singing tune, they can forget about becoming famous; likewise, if a chef doesn't have a good broth, they shouldn't expect praise from their diners.
A pot of broth can determine the success or failure of a chef or even an entire restaurant; this is no exaggeration.
However, the use of broth is very straightforward; just add it wherever you would normally add water, or even in places where water isn't usually added, drizzle a bit of broth, and it'll immediately elevate the dish by a notch.
