2 Soy Sauce Substitute Recipes
Let’s face it, most people like to use Soy Sauce. However, look at the sodium content of Soy Sauce, it’s staggering! Well here’s a wonderful solution that takes away the sodium AND it actually tastes great.
[via Low Sodium Cooking.com]
No, it’s not real soy sauce. But I think you might be surprised how little you’ll notice the difference from the 300 mg or more per tablespoon stuff. I usually make a double or triple batch. It keeps well in the refrigerator, and a half a cup never seems to go very far. This sauce works for EVERYTHING. Not only can you use it just like soy sauce (and with wasabi added, it’s great with sushi!), but the garlic flavor makes it more versatile. It’s a great teriyaki-type marinade. Add a little cornstarch and you have a brown stir-fry sauce for Chinese food. Throw a couple of tablespoons in with 3 cups water, 2 packets of Herb-Ox low sodium chicken bouillon, 2 oz. salt-free Chinese noodles (or angel-hair pasta), dried minced onion and some cayenne, and you have Chinese noodle soup (a favorite of mine). Add vegetables and/or meat to dress it up. You can also make a delicious salad dressing with 3 parts soy and 1 part sesame oil.” I haven’t tried all those ideas (yet), but I was impressed by the ones I have tried.
#1
2 T Sodium Free Beef Bouillon 2 t Red Wine Vinegar 1 t Molasses 1/8 t Ground Ginger ds Black Pepper ds Garlic Powder 3/4 c Water
In small sauce pan, combine and boil gently uncovered about 5 minutes or til mixture is reduced to 1/2 cup. Store in refrigerator. Stir before using.
Yield: 8 Servings
#2
1 3/4 c Garlic Vinegar 5 T Blackstrap Molasses 1 T Onion Powder 1/4 t Ground Ginger
When the vinegar is ready, remove the garlic cloves with a spoon. Add (taste while adding), onion powder and ginger. Adjust sweetness/tartness to taste by adding more molasses or vinegar. Store in refrigerator (keeps at least a month). Shake before using.
Yield: 32 Servings
