What to substitute for soy sauce

What to substitute for soy sauce

Making natural soy sauce is a labor-intensive process that takes several months. After fermentation and maturation, the product acquires a deep salty-sweet spicy taste that brightens any dishes and marinades. It is difficult to reproduce it with other ingredients. The best substitutes are usually fermented sauces and condiments that are common in Asian cuisine. They are not sold in every store, but they give food that very complex taste called umami. Here are some options to consider.

1. Tamari

This Japanese sauce is a close relative of soy sauce. It is also produced from soybeans using fermentation, but without the addition of wheat. Therefore, tamari is popular with people with celiac disease - intolerance. gluten free.

This sauce is thicker, darker and richer than soy sauce, but less salty. Tamari is perfect for sushi, noodles and vegetables.

2. Worcestershire sauce

This classic English sauce has a long composition that includes molasses, anchovies and tamarind. All these products give Worcestershire a unique piquant taste. The sauce is sharper and more acidic and less salty than soy sauce and is well suited for thick salad dressings, meat marinades, stews and soups.

3. fish sauce

Fish sauce is an important ingredient in Thai and Vietnamese dishes, without it you cannot cook the right tom yum or pho bo. The seasoning is made from small fish or its entrails, keeping the raw materials in closed containers for up to two years. It turns out a salty transparent liquid with a concentrated taste and a strong specific aroma. It should be added in small amounts to soups, curries and meat dishes.

4. oyster sauce

A dense glossy sauce with a sweetish, slightly caramel taste is obtained by thickening the extract oysters cornstarch and is often used in Chinese cuisine. For example, they are added to stuffing for dumplings, fried noodles, vegetables, chicken and seafood cooked in a wok. Oyster sauce, unlike fish sauce, does not have a strong smell, so it is more versatile.

5. Coconut Amino Acids

Coconut amino acids are fermented coconut palm nectar. In taste, color and texture, it is almost indistinguishable from soy sauce. At the same time, in coconut amino acids contained less salt, and there is no wheat and soy in the composition, so the product is considered healthier.

As strange as it may seem, the sauce has no flavor. coconut, so it will easily fit into any dish. Coconut amino acids are milder in taste than soy sauce, so you may need a little more.

6. miso paste

This product, like soy sauce, is produced by fermenting soybeans. There are several varieties of miso, some can be spicier and richer, others more tender and sweet. But the taste of most of them can be described as savory and salty, with earthy notes.

A small amount of pasta diluted in water will make soups, stews and tofu taste much richer. Try using miso in more than just traditional Asian dishes. Add just a tiny bit of seasoning to fried mushrooms, burger mince, or liquid caramel.

7. Monosodium glutamate

The obvious solution is to replace the natural umami soy sauce with synthetic umami. There is nothing in this supplement. dangerous, so feel free to throw a pinch into salads, soups and sauces to enhance their taste. If you don't have pure glutamate, use a crushed bouillon cube.

8. Anchovies

These canned fish have a very bright salty taste. It is not suitable for every dish and will not be very appropriate in Asian food. But for salad dressings and thick meat stews, this is a great option. A couple of fillets should be turned into a paste with a fork and added to the rest of the ingredients, adjusting the amount of salt.

9. Parmesan

Aged cheese is another natural flavor enhancer and source of umami common in European cuisine. Finely grated parmesan will decorate almost any appetizers, salads and hot dishes. And hard cheese rind can be boiled in vegetable soup to make it richer.

10. Salt

This is the easiest option for dishes where soy sauce is not the main role. Just cross it out of the composition and add salt to the food. For a more balanced taste, add a pinch of sugar.

How to make a soy sauce substitute at home

If you have broth in the fridge, make a simple sauce based on it that tastes like soy. For a vegetarian option, instead of meat broth, you can take mushroom broth, best of all from dried shiitake.

Ingredients

• 240 ml of strong meat broth;
• 2 teaspoons apple cider vinegar;
• 2 tablespoons of balsamic vinegar;
• ½ teaspoon of sugar;
• 1 pinch of ground white pepper;
• 1 pinch of ground ginger;
• 1 pinch of dried garlic;
• salt - to taste.

Cooking

Combine all ingredients in a small saucepan. While stirring, bring to a boil. Simmer over medium heat for 15-20 minutes until mixture is reduced by half. Remove from stove and cool completely.