Whether you avoid soy sauce because you believe it causes health issues as I do, or simply because you’ve run out and need it for a recipe, this “soy” sauce recipe is a fabulous replacement.
While this sauce doesn’t taste exactly like soy sauce when tried as is, it is very close. And when you use it in a recipe, you cant tell the difference at all! I actually prefer the taste of the homemade version to the real thing. It’s not as salty as the store bought stuff. I use homemade beef broth in this recipe, but if you prefer you can use organic bouillon. Just be careful and make sure it doesn’t contain MSG, which may contain soy.
Add all of the ingredients into a saucepan over medium-high heat,
Bring to a boil, stirring occasionally, then reduce to a simmer and allow to cook until liquid has been reduced to 1 cup. {About 15 minutes}.
Use as you would regular soy sauce in cooking or as a condiment.
Notes
Can be stored in the refrigerator for up to 10 days.
Does this freeze well? I’m not sure we’d consume all of it within 10 days, but I could always unfreeze when I need it.
Great question April. In my personal experience, I’ve never had any leftovers to freeze. Since I have such a large family when I make a batch it is usually gone within a day or two. I don’t see why you wouldn’t be able to though! I think freezing it in ice cube form would be a good idea, then you can transfer them to a freezer container for easier storage. Let me know how it turns out for you.