Low Sodium Soy Sauce Substitute Recipes
SOY SAUCE SUBSTITUTE
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
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 - LOW SODIUM, GLUTEN-FREE ALTERNATIVE
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
SOY SAUCE SUBSTITUTE WITH VERY LOW SODIUM
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
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
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
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)
Provided by Evelyn
Time 22m
Number Of Ingredients 7
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.
LOW SODIUM SOY SAUCE SUBSTITUTE
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
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
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- In a small saucepan or skillet, saute the mushrooms and garlic in the oil over medium high heat for 4 minutes, watch to make sure you don't burn the garlic.
- With a slotted spoon, remove the mushrooms and garlic. Place them into a strainer or cheesecloth, where you can press or squeeze as much juice as possible from the mushrooms and garlic back into the sauce.
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- Oyster Sauce. Oyster sauce is probably the best hoisin sauce substitute since it is all about umami and used in the preparation of similar dishes. The dark brown condiment tastes like a combination of BBQ and soy sauce and is made from oyster extracts, sugar, and thickeners such as corn starch.
- Soy Sauce. Soy sauce is also of Chinese origin and is made from fermented soybean paste. Traditionally the production process involves soaking and cooking soybeans, mixing them with other ingredients to ferment in brine, and then pressing, straining, and pasteurizing the brown salty liquid for bottling.
- Miso Paste. Miso is a Japanese ingredient, also made from fermented soybeans in a paste form. It has a strong salty taste with complex savoriness. Since it is saltier and thicker than hoisin you should start with a small amount and add to taste if needed.
- Kecap Manis: Sweet Soy Sauce. This Indonesian fermented and sweetened soy sauce has a dark color and thick syrupy consistency. The high palm sugar content gives it a molasses-like taste.
- Char Siu Sauce. Hoisin is actually an ingredient in char siu sauce together with five-spice and sweeteners, which gives it a similar flavor profile with sweet and umami notes.
- Fish Sauce. This is often used together with oyster sauce to flavor stir-fry. It is made from salt fermented fish or krill and although it lacks the sweetness of hoisin it has a salty and pungent flavor that will offer umami complexity in your dish.
- Tamari. Tamari is very similar to soy sauce, with the main difference being that it does not contain wheat. It is made with fermented soybeans and also has a high salt content and low sweetness.
- Worcestershire Sauce. Worcestershire sauce is dark brown with a very thin consistency. It is made from a blend of vinegar, spices, sugar, anchovies, garlic, onions, molasses, salt, and tamarind extract.
- A1 Steak Sauce. With a similar taste to Worcestershire sauce, A1 Steak Sauce is a little thicker, which makes it a better substitute. It also has sweet and sour notes, with a similar dark color to hoisin.
- Barbecue Sauce. Since hoisin is an Asian form of barbecue sauce, regular Western-style barbecue sauce is not a bad substitute. It may lack the Asian flair but has similar sticky, sweet, and salty properties and is of course ideal as a marinade and for basting meats.
SOY SAUCE SUBSTITUTES - VEGAN, NONVEGAN AND LOW SODIUM
From robustkitchen.com
- Coconut Aminos (gluten free) Made from fermented coconut sap, coconut aminos has only about ⅓ the sodium content of soy sauce but is a powerhouse umami ingredient.
- Miso Paste (usually gluten-free but double-check; usually soy-based) Miso involves a solid-state Aspergillus mold fermentation of cooked soybeans mixed with salt.
- Dried Mushrooms (soy-free, gluten-free, sodium-free) Dried shiitake mushrooms are just what they sound like. Rehydrate the chopped mushrooms in water, then use the water (and the mushrooms if desired) in place of soy sauce.
- Tamari (may contain wheat) This dark, pourable sauce was originally the byproduct of miso fermentation. It is often said to be a Japanese-style soy sauce.
- Liquid Aminos (gluten-free, contains soy) Made from hydrolyzed soy protein, this thin, watery condiment looks and tastes much like soy sauce. Similarities: With a texture, viscosity, and salt content similar to soy sauce, liquid aminos are a very convenient substitute.
- Maggi Seasoning (Soy-free, contains gluten) Made from fermented hydrolyzed wheat protein, this Swiss seasoning comes in liquid, powder, and cube forms.
- Worcestershire Sauce (soy-free, gluten-free) A fermented liquid sauce based on anchovies, tamarind, and chili peppers, Worcestershire also contains sugar and salt.
- Anchovies (soy-free, gluten-free) These small fish are sold whole in tins or in tubes of paste; ½ tsp of paste is equivalent to one whole tinned anchovy.
- Fish Sauce (soy-free, gluten-free) This distinctive tasting sauce is made from small fish and salty brine due to a natural fermentation process. Similarities: Heavily umami and very salty, both soy sauce and fish sauce hit the same flavor notes.
- Teriyaki Sauce (contains soy and wheat) Dark soy sauce is the base for teriyaki sauce, but teriyaki contains additional ingredients like garlic and ginger.
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