The history of the OXO cube goes back to 1840, when it was created from an extract of beef to make meat available to those with lower incomes. It is now available in four flavours: beef, chicken, vegetable and lamb. The cubes can be used dry; for example, a chicken cube crumbled over a whole chicken before roasting or a vegetable cube put into a vegetable stir fry. The cubes can also be used to make a soup stock.
Bring 3/4 cup of water to a boil.
Add an OXO cube of any flavour to the water.
Stir the OXO cube in the water until it is dissolved.
Sample the stock. If you find the taste is too strong, add more boiling water until it is to your liking.
Serve the stock as a hot drink, or add vegetables, meats and other ingredients as you wish to the stock to create soup. If you require more stock, dissolve more OXO cubes into water using the proportions you have established.