|Nutritional Guidelines (per serving)|
This soy sauce substitute doesn't taste exactly like the real thing, but it makes a flavorful alternative if you are trying to reduce the amount of salt in your diet. Chinese cooking can be a very healthy way of eating, especially when using this low-sodium soy sauce substitute. It's a great option for those who are avoiding soy all together and you can easily make vegetarian and gluten-free modifications.
Combine all the ingredients. At this point, you can either use the sauce as is or let it sit for an hour to give the ingredients a chance to meld. You can also boil the liquid until it is reduced by half to about 3 tablespoons to condense the flavor.
Recipe Tips and Variations
- The soy sauce substitute can be stored in a sealed container inside the fridge for up to a month. Discard it if you see any mold, off-colors, or odors.
- The recipe yields enough to prepare approximately two meals. You can scale the recipe up if you'd rather make a larger batch and anticipate using it within a couple of weeks.
- Feel free to tinker with the ingredients to get the best flavor. The sodium is mostly in the beef broth, with a small amount in the molasses and the balsamic vinegar. You can alter the other ingredients without changing the sodium content.
- To make this recipe vegetarian, substitute vegetable broth for the beef broth. Just be aware this will alter the flavor somewhat, so experiment a little until it tastes the way you prefer.
- This soy sauce alternative can be gluten-free as long as it's made with gluten-free beef broth and garlic powder. Also, do not substitute in malt vinegar, which contains gluten.