Portable soup was a kind of dehydrated food of English origin used in the 18th and 19th centuries. It was a precursor of meat extract and bouillon cubes, and of industrially dehydrated and instant food. It is also known as pocket soup or veal glue. It is essentially a partially dehydrated broth and a solid counterpart of the glace de viande used in French cuisine. It was long a staple of British seamen, military and explorers, as it would keep for many months or even a year. In this context, it was considered a filling and nutritious dish.

A bouillon cube is dehydrated broth or stock formed into a small cube or other cuboid shape. The most common format is a cube about 13 mm wide. It is typically made from dehydrated vegetables or meat stock, a small portion of fat, MSG, salt, and seasonings, shaped into a small cube. Vegetarian and vegan types are also made. Bouillon is also available in granular, powdered, liquid, and paste forms.