Depending on the country and region of origin, soy sauce can taste different from bottle to bottle, and there are endless varieties and flavors. Light, dark, sweet and thick are common ones.
Soy sauce does double duty, acting as a seasoning while also adding layers of umami flavor. Here are a few of our favorite soy sauce applications:. You can substitute other comparable ingredients. We always recommend starting slow and tasting as you go instead of substituting in a ratio for the best results.
San-J is a favorite brand. Another fermented sauce, this British condiment usually contains a blend of malt vinegar, anchovies, spices, sugar, salt, garlic, onions, tamarind extract and molasses. It has the same umami quality as soy sauce, but much less sodium and no soy or gluten. Try it in: Dishes that use soy sauce for flavor but not saltiness, since Worcestershire is less salty. You can find brands like Coconut Secret in health food stores, well-stocked groceries and online. It tastes a lot like soy sauce, albeit milder and sweeter.
Rehydrate the mushrooms in water, then use that soaking liquid in place of the soy sauce. You can find dried shiitakes in most grocery stores. Look in the mushroom section. Try it in: A dish that calls for only a small amount of soy sauce, since the flavor is less concentrated. Red Boat Fish Sauce is chef-approved and our go-to brand, but Squid is another, more affordable option. Miso Master is our recommended brand for its quality and selection. Maggi sauce is a Swiss condiment made from fermented wheat proteins, which means it has a ton of savory umami flavor.
Try it in: Cooked sauces that call for soy sauce, which will give the anchovies a chance to melt into the dish. Just like salt, soy sauce is a seasoning for food. And while its flavor is much more complex than plain old Diamond Crystal our preferred brand of kosher salt , you can use salt as a substitute in a pinch. An unopened bottle of soy sauce can last as long as two or three years unrefrigerated, and you can safely leave an opened bottle out of the refrigerator for up to one year.
Storing it in the fridge will keep it tasting at its prime. Bring to a boil, then lower the heat and simmer until the liquid is reduced to your desired flavor strength, 10 to 12 minutes.
Season to taste with a few cracks of freshly ground black pepper. The mixture will keep in the refrigerator for up to 5 days. Great recipe!!! Finally, someone else understands the dangers of soy! Thank you for this brilliant substitute. I am going to make it right now! Hi Denise! It worked out great for me! I love your website and it is very helpful, but I was wondering, do you know how much sodium this sauce might have?
Thanks and keep up the good work!! Henri, I cannot tell you how much sodium is in the soy sauce substitute. It can vary depending on how much sodium was in the broth you started with and how much extra salt you add for seasoning the sauce after cooking.
Thanks for the comment Maris…that sounds yummy. I, too, have decided to avoid soy for the same reasons. The recipe makes way more than I would use in a week, so I was wondering if you know how well it freezes like in ice cube trays?
Personally I have not tried freezing the sauce. I always use it up shortly after I make it. Since the sauce is nowhere near as salty as regular soy sauce I use it in a number of recipes. It is especially good in Asian style recipes as a base sauce. All of the aforementioned recipes use at least half of the soy sauce substitute for their base sauce, and one of them uses the whole recipe. I hope that people realize that some foods, like soy, really only become dangerous when one over indulges in them.
For example fats, grease, sugar, caffeine and many others like it are not good for you when you excessively eat them. But actually soy is harmful to you unless it is made correctly. If you want to read more about soy I would suggest doing some research. There are some great books out on the subject. Here is a great article from Dr. I heard that balsamic vinegar has naturally occurring MSG. Others have recommended using rice vinegar.
They are not the same. Natural msg is bound and does not give the body issues, usually. Free MSG is a chemical made by man, that is the one you hear so much about. So a natural product may not be an issue. Do test to see if it gives you a problem.
Well, yes, soy is harmful. It is thrown into everything these days. If you eat any processed food it is hard to avoid, therefore hard not to overindulge.
Picked up a can of peanuts the other day. What did it have? For someone who is allergic to soy, this is a wonderful website. Thank you! I am Loving this website! I also Love the Name! Thank You for having this Wonderful Site! Can one advertise on it? Also how can one Share recipes with others on my FB page? Thank You! So glad you enjoy the site. You can share recipes on your Facebook page by simply copying and pasting the link to the recipe on your page.
Cooking God's Way said: Avoiding Soy due to an allergy or other health reasons? Check out this recipe for a great Soy Sauce Substitute! But in comes this healthy soy sauce substitute that is easy to make and comes pretty close to tasting like the real thing…without all of the […].
Forgot Password? Join Us. First Name:. The nutritional advice provided through this website is intended to educate individuals about diet and a healthy lifestyle approach. You can substitute Worcestershire sauce for soy sauce if you really have no other option, but you'll end up with additional flavors that may have little to do with your dish. It makes more sense to use soy sauce as a Worcestershire sauce substitute than to use Worcestershire sauce as a soy sauce substitute.
Worcestershire is a sauce made of fermented anchovies, seasoned with vinegar, cloves, ginger, tamarind, molasses and garlic, among other ingredients. Its flavor is layered and complex, partially due to the many ingredients in the recipe and partly because of the fermentation process. To use Worcestershire as a soy sauce replacement, you should temper its complexity because many of its added flavors don't belong in soy sauce.
If you're making the substitution because you want to replace the saltiness of soy sauce, use less Worcestershire and add some extra salt. If you're substituting Worcestershire to mimic the dark color of soy sauce, limit the amount you add as well, and adjust your expectations about how the finished dish will look.
You may also consider substituting Worcestershire for soy sauce to avoid the wheat in the soy sauce ingredients list. Unlike soy sauce, Worcestershire is gluten free. This substitution will work if you're mainly interested in rich flavor and you're not terribly invested in recreating authentic flavors from a region where soy sauce is an integral part of the cuisine, such as Japan or China. You can also substitute soy sauce for Worcestershire if you don't have Worcestershire on hand or if you're looking for a vegetarian alternative to the fish in Worcestershire.
Some brands of vegan Worcestershire even use soy sauce as an ingredient, along with tamarind, molasses and ginger, creating a respectable soy sauce-based substitute in flavor.
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