Low Sodium Soy Sauce Substitute Food

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SOY SAUCE SUBSTITUTE



Soy Sauce Substitute image

Our Test Kitchen developed this alternative to store-bought soy sauce. Its color and flavor will make you think it's the real thing. But it's lower in sodium than both regular soy sauce and the low-sodium variety.

Provided by Taste of Home

Time 5m

Yield about 2 cups.

Number Of Ingredients 6

3 tablespoons beef bouillon granules
1-1/2 cups boiling water
1/4 cup plus 1 teaspoon cider vinegar
2 tablespoons sesame oil
1 tablespoon dark molasses
Dash pepper

Steps:

  • In a small bowl, dissolve bouillon in boiling water. Stir in the remaining ingredients. Pour into a jar with a tight-fitting lid. Store in the refrigerator. Shake well before using.

Nutrition Facts : Calories 11 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 222mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.

SOY SAUCE SUBSTITUTE



Soy Sauce Substitute image

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.

Provided by PaulaG

Categories     Sauces

Time 10m

Yield 2 cups

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 177.6, Fat 14.4, SaturatedFat 2.3, Cholesterol 0.9, Sodium 1539, Carbohydrate 9.9, Sugar 7.2, Protein 1.4

SOY SAUCE SUBSTITUTE WITH VERY LOW SODIUM



Soy Sauce Substitute With Very Low Sodium image

I tagged this for cooking for a parent with congestive heart failure, for whom sodium must be kept to a minimum. The recipe came from Don Gazzaniga's "The No-Salt, Lowest-Sodium Cookbook". I broke into gales of laughter at Whole Foods when I read the label for a commercial "low sodium" soy sauce: 400 mg sodium! Rather than give up on soy sauce completely, I would use this recipe, as I have had good luck with other recipes by Gazzaniga. Suggested brands of molasses and onion powder are low in salt. Mastercook says 29 mg sodium in entire recipe!

Provided by KateL

Categories     Sauces

Time 5m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 4

3/4 cup vinegar
2 garlic cloves, sliced
3 tablespoons dark molasses, preferably Br'er Rabbit
3 teaspoons onion powder, preferably Spice Islands

Steps:

  • MAKE GARLIC VINEGAR NIGHT BEFORE.
  • Heat vinegar slightly.
  • Pour over peeled and sliced garlic cloves to taste.
  • Let stand overnight, strain and discard garlic.
  • MIX INGREDIENTS.
  • In a glass jar, combine 3/4 cup garlic vinegar with molasses and onion powder.
  • Refrigerate and use as needed.
  • Warm and shake well before using.
  • Lasts about 1 month refrigerated.

Nutrition Facts : Calories 29.9, Sodium 4, Carbohydrate 6.6, Fiber 0.1, Sugar 4.2, Protein 0.1

MAKE YOUR OWN LOW SODIUM SOY SAUCE SUBSTITUTE



Make Your Own Low Sodium Soy Sauce Substitute image

This soy substitute is great if you're gluten free or just trying to cut down on the salt. This recipe gives you all the umami with none of the sodium.

Provided by Nana Lesa

Time 29m

Yield 0.5 cup

Number Of Ingredients 7

2 tablespoons sodium free beef bouillon granules
2 teaspoons red wine vinegar
1 teaspoon molasses
1/8 teaspoon ground ginger
1 dash black pepper
1 dash garlic powder
3/4 cup water

Steps:

  • In small sauce pan, combine and boil gently uncovered about 5 minutes or til mixture is reduced to 1/2 cup. Store in refrigerator for up to 2 months. Stir before using.

Nutrition Facts :

HOMEMADE SOY SAUCE SUBSTITUTE (GLUTEN-FREE, LOW SODIUM)



Homemade Soy Sauce Substitute (Gluten-Free, Low Sodium) image

Provided by Evelyn

Time 22m

Number Of Ingredients 7

¼ cup beef bone broth
¼ cup balsamic vinegar
2 tsp honey
½ tsp ground ginger
1/8 tsp garlic powder
1 ½ cup water
salt to taste

Steps:

  • Add all the ingredients to a saucepan and bring to a boil over medium heat.
  • Reduce the heat and simmer for 15-20 minutes or until liquid is reduced to about 1 cup.

SOY SAUCE SUBSTITUTE - LOW SODIUM, GLUTEN-FREE ALTERNATIVE



Soy Sauce Substitute - Low Sodium, Gluten-Free Alternative image

This easy, homemade recipe for low sodium Soy Sauce Substitute is the BEST. Healthy and gluten-free. Use it for adding extra flavor when stir-frying, in healthy fried rice, or in sauces.

Provided by Sharon

Categories     Sauce     Side Dish

Time 45m

Number Of Ingredients 7

¼ cup chicken stock (*low sodium and gluten free)
¼ cup balsamic vinegar
1 ½ cups water
1 tbsp molasses
¼ tsp ground ginger
¼ tsp garlic powder
fresh ground pepper

Steps:

  • Add all of the ingredients into a small saucepan, give it a good stir and bring the mixture to a boil.
  • Lower the heat to medium and simmer for approximately 20 minutes until the liquid is reduced to one cup. Remove from the heat and let the mixture cool in the pan for about 15 minutes.
  • Transfer the mixture to a glass jar and store covered in the fridge for up to 2 weeks.
  • Shake well before using.

Nutrition Facts : Calories 21 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 10 mg, Sugar 4 g, ServingSize 1 serving

LOW SODIUM SOY SAUCE SUBSTITUTE



Low Sodium Soy Sauce Substitute image

Notice the substitute at the top. I have found nothing that really has the same taste as all that salt does in real soy sauce. But when used with other ingredients or on a meal it is very similiar..and still has flavor: a low sodium MUST have! Adapted from a recipe at cdkitchen.com

Provided by Mee-Mee

Categories     Sauces

Time 10m

Yield 8 serving(s)

Number Of Ingredients 7

2 tablespoons sodium-free beef bouillon
2 teaspoons red wine vinegar
1 teaspoon dark molasses
1/8 teaspoon ground ginger
1 dash black pepper
1/8 teaspoon garlic powder
3/4 cup water

Steps:

  • In small saucepan, combine all ingredients.
  • Bring to boil and boil gently, uncovered for
  • about 5 minutes or till liquid has been reduced to about 1/2 cup.
  • Store in refrigerator in glass container.
  • Shake well before using.
  • Makes 1/2 cup sauce.

Nutrition Facts : Calories 3.8, Sodium 1.2, Carbohydrate 0.9, Fiber 0.1, Sugar 0.5, Protein 0.1

LOW SODIUM SOY SAUCE



Low Sodium Soy Sauce image

From the Low Sodium Cookbook.com and tweaked, a little by me. It is the best tasting substitute of the 4 or 5 I have tried. Just don't compare it with the real stuff! I used instant coffee granules to darken it up. Ingredients can be added or omitted, as desired. Could be doubled, or more for large amount.

Provided by Jim in Washington

Categories     Sauces

Time 10m

Yield 8 serving(s)

Number Of Ingredients 9

2 tablespoons sodium-free beef bouillon
2 teaspoons red wine vinegar
1 teaspoon molasses
1/2 teaspoon black pepper
1/8 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon instant coffee granules, for color (optional)
3/4 cup water

Steps:

  • In a small sauce pan combine wet ingredients to dry.
  • whisk briskly, bring to a boil.
  • simmer, uncovered, for about 5 minutes, or until mixture is reduced to about 1/2 cup.
  • Cool, and store in refrigerator. Since posting, I have discovered no need for storing under refrigeration. If you want to, fine, I no longer do. This is the second year I have left it out. No problem to date.

Nutrition Facts : Calories 4, Sodium 0.9, Carbohydrate 1, Fiber 0.1, Sugar 0.6, Protein 0.1

SOY SAUCE REPLACEMENT -LOW SODIUM



Soy Sauce Replacement -Low Sodium image

I got this recipe from The No-Salt, Lowest-Sodium Cookbook. I missed Chinese food so much I decided to make a batch. Don't expect it to taste exactly like commercial soy sauce brands - it doesn't - but it's a decent substitute for the real thing at 1.711 mg per tablespoon as opposed to La Choy's "lite" brand at a whopping 560 mg. per tablespoon. Shrimp Fried Rice - here we come! (I guessed the amount of servings - who knows?)

Provided by HEP MEP

Categories     Sauces

Time 5m

Yield 24 serving(s)

Number Of Ingredients 3

3/4 cup of garlic vinegar (*see note)
3 tablespoons dark molasses
3 teaspoons onion powder

Steps:

  • Combine all the ingredients and pour the mixture into a glass jar. Refrigerate and use as needed.
  • It lasts about a month in the fridge.
  • Warm and shake well before using.
  • *Note:.
  • You can make your own garlic vinegar. Slightly heat the vinegar; pour over peeled and sliced garlic, (you choose the amount - I used 5 good-sized cloves)let stand overnight, strain and discard the garlic and combine with remaining ingredients.

Nutrition Facts : Calories 9.6, Sodium 1.3, Carbohydrate 2.1, Fiber 0.1, Sugar 1.4

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  • Low-Sodium Soy Sauce + White Rice Vinegar. White rice vinegar is the fermentation of rice to alcohol to acid and has a sweet taste, adding a zing to cooking.
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  • Tamari. If you’re not dealing with a soy allergy or monitoring your sodium intake, tamari is the closest in taste to soy sauce. That’s because it’s also made from soybeans and brewed in a similar way, but it doesn’t contain wheat, so it’s gluten-free.
  • 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.
  • Coconut aminos. A sauce made from fermented coconut sap, coconut aminos has an umami flavor profile that’s similar to soy sauce. It’s a little bit sweeter, but it’s also lower in sodium (about 90 milligrams per teaspoon compared to 290 milligrams in soy sauce) and gluten-free.
  • Liquid aminos. Liquid aminos (such as Bragg) is a liquid protein concentrate that’s made from soybeans but not fermented. Like coconut aminos, it’s gluten-free, but it does contain soy and has a similar sodium content.
  • Dried mushrooms. If you need a substitute for soy sauce that’s gluten- and soy-free and low in sodium, dried shiitake mushrooms can work in a pinch. Rehydrate the mushrooms in water, then use that soaking liquid in place of the soy sauce.
  • Fish sauce. This flavorful condiment is made from fish or krill that’s fermented in salt for up to two years. Fish sauce has a savory, umami quality like soy sauce, but you probably won’t want to substitute it in equal amounts, since it’s more pungent than shoyu.
  • Miso paste. Like soy sauce, miso paste is a fermented ingredient made from soybeans, salt and kōji (although there are many varieties made with other grains like barley or rice).
  • Maggi seasoning. Maggi sauce is a Swiss condiment made from fermented wheat proteins, which means it has a ton of savory umami flavor. (It’s almost like a liquid version of Vegemite.)
  • Anchovies. Swapping anchovies for soy sauce won’t work in every recipe, we’ll admit. But the tiny, chef-approved tinned fishes can add a punch of savory flavor, and they really don’t taste fishy—promise.
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From treehozz.com


R/FOOD - LOOKING FOR A LOW OR NO SODIUM SOY SAUCE ...
I'm beginning to think I should just use real soy sauce but drastically less of it. Anyone out there have a good tasting replacement for the delicious but sodium heavy sauce? The ones I've tried taste odd and don't have that lovely umami flavor.
From reddit.com


LOW SODIUM KIKKOMAN SOY SAUCE - ALL INFORMATION ABOUT ...
The Truth About Low-Sodium Soy Sauce - Mashed.com new www.mashed.com. And before you think low-sodium soy sauce is just another food manufacturer's gimmick, one of the world's largest soy sauce producers, Kikkoman, says low-sodium soy sauce is brewed the same way as regular soy sauce — but with 40 percent of its sodium removed. So if a tablespoon of …
From therecipes.info


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