With bacon, sausages and lots of vegetables, you can make a seriously delicious "bouillon" soup. Make extra to use in other dishes.
I used to use a block of beef or pork in pot au feu, but I tried using bacon and sausage for more richness.
I use a salted bacon in this recipe, so I just used 1 stock cube for every 500 ml of water. If you are not using bacon, use 1 cube per 300 ml of water.
Enjoy Japanese food around the world.