Soy sauce is an excellent substitute for traditional Asian condiments. It has a distinct, yet subtle flavor that goes great with rice, noodles, vegetables, meat dishes, stews, and sauces.
The most common Soy sauce choices are reduced soy sauce (also called Soy-Free) and organic or natural soy sauce. In this article, I’ll share with you a simple way to make your own Soy Sauce. This alternative is healthy, tasty, and surprisingly easy to make.
Soy sauce alternatives consist of mixing soybeans with various other liquid and solid food substances. These include meat, vegetables, fruits, milk, ice, and water. Some individuals with food intolerances or sensitivities to soy might also use hydrogenated or unrefined vegetable oils, which contain the same ingredients as the real thing.
I’ve listed a few of my favorite soy sauce alternatives below. If you like your food’s sweet and sour, you might be partial to mangoes and sliced tomatoes. The key to making coconut amino is to first soak the mango in water overnight. Grocery corridor is your one-stop place for getting all-natural coconut aminos.
Then, strain out the seeds and the juice. Add some sugar or honey (or agave nectar) and heat it over a low flame until it becomes soft. Stir often to prevent burning. Another handy alternative is to find an online homemade soy sauce recipe and substitute white vinegar for apple cider vinegar.
Apple Cider Vinegar is more expensive than distilled vinegar, but the taste is close to the real deal. Distilled vinegar is also difficult to find in Asian grocery stores. You can substitute the apple cider vinegar for any recipe where soy is not otherwise indicated.
Did you know that chickpeas are an excellent substitute for tofu? Chickpeas are lean meat, much healthier than red meats, and they’re also very hearty. When I’m making chili for dinner, I use chickpeas in their place.
They come in many flavors, including mild and heat-tingling, so if you use soy sauce substitutes in a chili recipe, make sure you really like the original flavor. Sometimes, I add chili paste (spice) instead of chickpeas. It’s my go-to ingredient in my black bean and kidney bean recipes.
My friend Mark Twain was a big fan of Bragg liquid aminos. He called it “braggish” and used it frequently in his recipes. A standard recipe for Bragg liquid aminos calls for four cups, but you may be able to adjust that amount depending on what kind of beans you buy.
You should drain the beans before you soak them overnight, then strain after soaking through a rinse, preferably with water. If you want a coconut minor taste in your Thai, Chinese, Indian, or Mexican dishes, use coconut aminos instead of soy. If you have some bottled coconut oil at home, that would also be a substitute.
Just substitute the soy sauce for the coconut aminos in your recipes, especially if you are substituting it for another kind of meat or fish sauce. Use this versatile seasoning in hot and sour, stews, soups, chili, chili, black bean, and kidney bean dishes.
If you want to use soy sauce alternatives, instead of cooking with whitefish or beef-flavored stock, you can try making fish sauce with Maggi seasoning sauce. Maggi seasoning is a flavorful Italian salt, best known for its use in pizza sauce.
You can buy it in bulk, which is very cheap, or you can buy small jars of the powder. You can then make your own stock with the powder, mixing in water or milk. It will have a much better taste than the flavored fish sauce.
If you make your own tofu, it won’t be long before you start to notice the taste differences between tofu made from real meat and tofu made with soy sauce substitutes. The natural meaty flavors from the real thing are difficult to preserve, but with low-sodium soy sauce substitutes, it is a breeze.
Make sure you cook it long enough to allow the tofu to get tender, and then blend it in with the rest of your ingredients for a delicious, authentic taste. If you don’t like tofu, or if you are dieting, and you still want to enjoy the taste, add a little bit of low-sodium soy sauce to the soy sauce to make your own “real thing” tofu.
Most Asian food staples come in fermented form: rice vinegar, soy sauce, and miso. All of these have a distinct flavor, but one that is difficult to reproduce in jar form. This is where a good, high-quality brand of marinated soy sauce comes in handy.
It helps to give sauces a depth of flavor that is missing in ordinary store-bought varieties, and it helps to balance out the richness of the fermented food with a lower sodium content that still has the rich flavor of the original ingredient.
Be sure to use a marinade for meats when you make soy sauce, and try marinating meats in other recipes as well, such as tofu and chicken, so that you can duplicate the fermented flavor with meats as well. While there are a number of soy sauce alternatives, none beats the wonderful taste of Worcestershire sauce.
Made from the juices of the Japanese sea salt, Worcestershire sauce is a must-have in any cook’s pantry. In fact, it is often called “the ketchup of the world,” and its presence on more than a few cookbooks is an indication of just how popular it is.
A great alternative to tomato ketchup, Worcestershire sauce is not only delicious when eaten on its own but also when mixed with other ingredients for a more even flavor.