Soy Sauce Substitute
"This recipe was printed in the Spring 2007 edition of Cooking for 2. I needed soy sauce today and gave it a try. It is pretty good and lower in sodium."
photo by Catnip46
- Ready In:
- 10mins
- Ingredients:
- 7
- Yields:
-
2 cups
ingredients
- 3 tablespoons beef bouillon granules
- 1 1⁄2 cups boiling water
- 1⁄4 cup cider vinegar, plus
- 1 teaspoon cider vinegar
- 2 tablespoons sesame oil
- 1 tablespoon dark molasses
- 1 dash pepper
directions
- In a small bowl, mix together the bouillon and boiling water.
- Stir in the remaining ingredients.
- Pour into a jar with a tight-fitting lid; store in refrigerator and shake well before using.
Questions & Replies
-
Do you have any suggestions to make this using a different broth, I can't have beef (pork and poultry are safe), everything else looks safe for me. -
Can I substitute a liquid beef broth? If so, how many cups or ounces? -
Another question, can I use "better than bouillon" in place of the granules? If so, how much? Another THANKS! -
Can I sub Apple cider vinegar for the plain cider vinegar? TX!
Reviews
-
All week I've been making recipes calling for soy sauce and I was out and the winter weather was too bad to go out into. I had to substitute with teriyaki sauce. Now that I found this recipe none of the recipes I'm making are calling for soy sauce, story of my life. But I made up a half batch for the future. The vinegar made it taste salty so I added more molasses to make it more sweet. Does it taste like my La Choy soy sauce, no but I've put it in an empty La Choy bottle and I bet no one else will be able to tell. Sometimes you just need to outsmart them. -
This is one of the best finds I made this year :D Finally I can cook Asian dishes for myself and others without depriving them completely from the soy sauce taste. As I could not find beef bouillon without either yeast extract or celery, I just used boiling water and sea salt instead of bouillon, and it worked wonderfully. Thanks so much for posting this winner!<br/>Made for Honor Thy Mother And Be Gluten Free, Too (Diabetes Forum). -
Very simple.It seemed to work just fine when I used it for a recipe that requires soy sauce.Since I didn't have any on hand I used this and my hubby didn't complain and that is because he is pretty picky.I will be using this again and I love the idea that it is lower in sodium compared to the store bought one. -
Thank you so much for this great recipe! I have been using reduced sodium tamari...but the sodium is still way more than I want. Yours just fits the bill. It is really good. Now I don't have to buy... and will be able to enjoy Asian foods so much more! -
I made this to use in all my Asian recipes as I need to limit sodium intake to a minimum. I'm happy to find this substitute and will keep it on hand at all times. Thanks Paula for supplying this. Made for Zwizzle Chicks for ZWT6.
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RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
