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Old 06-29-2007, 09:48 AM
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Soy Sauce Substitute

Originally posted in What’s for Dinner, February 2007 by: debknechtel
Soy Sauce Substitute
Yields about 1/3 cup, or enough to prepare approximately two meals.

INGREDIENTS:
  • 2 tablespoons reduced sodium beef broth
  • 1 tablespoon red wine vinegar
  • 1 teaspoon balsamic vinegar
  • 2 teaspoons molasses
  • 1 teaspoon sesame oil
  • 1/8 teaspoon garlic powder
  • black pepper to taste
  • 1/4 cup boiling water
PREPARATION:

1. Combine all the ingredients. At this point, you can either a) use the sauce as is, leaving for an hour to give the flavors a chance to blend, or b) for a thicker, richer sauce, boil the liquid until it is reduced by half, about 3 tablespoons. zSB(3,3)2. Store in a sealed container in the refrigerator. Use the sauce within 3 - 4 days.

Note: I used Campbell’s reduced-sodium beef broth (25 percent less salt) and Crosby’s molasses, which gives this soy sauce substitute recipe 12 – 13 mg sodium per tablespoon (about 25 mg per tablespoon if you boil down the sauce and reduce it by half). To lower the sodium count even further, use a sodium-free beef broth.
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