Soy Sauce Substitute Recipe - Food.com (2024)

FAQs

What can you substitute for soy sauce in a recipe? ›

For soy sauce: Olive brine, balsamic vinegar, or soy-free miso sauce -- with some additional salt. For soy margarines: Real butter is always an option, although you only want to use a little. If you also have a dairy allergy, there are some soy- and dairy-free margarines.

The 4 Raw Ingredients of Soy Sauce

Kikkoman Soy Sauce is made from the four basic ingredients of soybeans, wheat, salt and water. Since the components of these ingredients have a direct impact on the flavor of the soy sauce, it is very important to carry out careful selection.

If you're looking to reduce your sodium intake, Coconut Aminos is a great way to start as it contains 72% less sodium than the leading brand of soy sauce.

Soy Sauce Alternative Ingredients

2 tablespoons of your favorite vinegar (Choose balsamic if you like the dark color, but you can also use red wine vinegar or cider vinegar.

The main reason that soy sauce is bad for your health is that it contains so much sodium. Over time, large amounts of sodium can lead to high blood pressure. When your blood vessels have high levels of sodium, it draws water out of your cells. This increases the amount of fluid in your blood vessels.

Worcestershire Sauce

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.

Light soy sauce is traditionally made from the first press of fermented soybeans. The beans can be pressed several times but it is that first, potent juice that is the best! Water and salt are added to the fermented mixture and a new type of yeast is blended in to start another type of fermentation.

Instead, try this simple recipe that mimics the savory, meaty flavor of soy sauce: 1 cup low sodium beef or vegetable broth. 1 tablespoon vinegar (balsamic, cider or rice) 2 teaspoons molasses or brown sugar or substitute sugar-brown sugar blend.

What can I use in place of soy sauce? ›

Liquid Aminos or Coconut Aminos

Both are gluten-free. Liquid aminos are made from soybeans, while coconut aminos are made from feremented coconut sap. Both taste very similar to soy sauce and make great substitutes. How to substitute: Use 1:1 in place of soy sauce wherever soy sauce is called for.

Soy Sauce Manufacturing Process

Wheat is roasted and crushed. They are mixed and used for koji (malt) making. Salt is dissolved in water. Koji mold (Aspergillus oryzae or Aspergillus sojae) is added to the mixed soybeans and wheat, and then incubated for three days to make koji.

The 3 Elements of Soy Sauce

Soy sauce is a kind of seasoning made up of three elements: color, taste, and aroma. Soybeans are the main ingredient. Soybean protein and wheat starch are fermented and aged, and transformed into a variety of taste, color, and aroma compounds.

Worcestershire sauce has a complex, savory, and tangy flavor with a hint of sweetness, while soy sauce has a salty, earthy, and umami-rich flavor. Worcestershire sauce also has a slightly thicker consistency compared to soy sauce.

There's no strict definition for liquid seasoning, either. The term could describe anything from soy sauce to Worcester sauce to vinegar, but in practice the term appears on a particular range of products that all seem to come in bottles with red and yellow labels.

Soy sauce, or shoyu, is a dark brown, salty liquid. Soybeans are, of course, the main ingredient in soy sauce, but the base recipe also usually contains wheat, salt, and water. There is also usually an acid or fermenting agent such as mold or yeast.

THERE ARE FIVE TYPES OF SOY SAUCE

The five types, as classified by JAS (Japan Agricultural Standards), are common, light color, tamari, refermented, and extra light color. This type accounts for around 80% of domestic production volume, and is the most general type.