What to use instead of soy sauce if you avoid it for health reasons
or if you simply just want to make your own?
There’s really no great substitute for the salty, sweet, tart and meaty tastes that a really good soy sauce has.
This is the closest I have gotten to a good substitute and it can be used as you would real soy sauce:
This will take about 10 minutes to make and yield 2/3 of a cup
1 cup of no-salt-added or low sodium store-bought beef stock
2 tsp of cider vinegar
2 Tbsp of balsamic vinegar
1 Tbsp plus 1 tsp of cooking molasses
A couple of pinches of white pepper, garlic powder and ground ginger
salt to taste (optional)
Place all the ingredients except the salt in a small saucepan.
Bring the mixture to a gentle simmer, and let it simmer until it is reduced to about 2/3 of a cup.
Season with salt, if you desire, or leave it as a low-salt condiment.
Store the sauce tightly covered and refrigerated up to 10 days.
Shake before using.
This sauce also makes a great “stir-fry” sauce if you thicken it with a little corn starch or arrowroot.