I am wondering which, if any, prepared sauces would work as a soup base. After several experiments I have found that none of the many (mostly Asian) sauces I have on hand work for this (just an experiment folks-- I am not trying to live on sauce). Is there a general property that makes a liquid (or powder) an effective soup base? Is it just more intensely reduced? Hopefully, it is not just a matter of salt.
I have noticed that in packages of ramen the soup base packet is tiny but packs a lot of flavor. Recently I have gotten some ramen where the soup base is liquid in a tiny packet and that got me thinking about this.
Update: Based on an answer below I should add that my experiments showed that even a LOT of sauce still makes for an very weak soup. The characteristic I am wondering about is how a tiny packet of liquid (much less than a teaspoon) can provide a strong flavor where say a 2 or 3 TABLEspoons of stir-fry, or other sauces make for a horribly weak soup for the same amount of liquid.