Low Sodium Soy Sauce

Just 118 mg of sodium per serving of this healthy, low sodium soy sauce substitute! It's vegan, gluten-free and oil free, too.

Course Sauce

Cuisine Asian

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 18kcal

Author Elizabeth Shah

Ingredients

1 cup hot water
¼ cup mellow white miso paste I used Miso Master brand.
2 tablespoon molasses
2 tablespoon balsamic vinegar thick and syrupy. Gluten free if needed.
2 tablespoon +2 teaspoon apple cider vinegar
¾ teaspoon garlic powder
¼ teaspoon ginger powder
¼ teaspoon finely ground fresh black pepper

US Customary - Metric

Instructions

Whisk all ingredients together, making sure that the miso paste dissolves completely. Enjoy as is, or for a more intense, concentrated flavor, reduce the sauce.
To reduce the sauce. Pour the mixture into a small sauce pan and simmer on low heat (don’t boil) for 10 minutes.

Notes

Yields about 1 cup of sauce, after reducing. Serving size is 1 tablespoon.

Whisk thoroughly to dissolve the miso paste. Miso paste can be a little difficult to dissolve. Place the ingredients in a bowl large enough to handle vigorous whisking without splashing the contents onto the counter. Or you can add to a glass jar or plastic food container with a tight lid and shake. Break up any remaining chunks with the back of a spoon if necessary.

Simmer to reduce. Don't boil, as it may reduce too much or give the sauce a burnt taste.

Modify recipes if needed. The sauce is a bit thicker and sweeter than normal soy sauce or alternatives. To compensate, you may want to reduce any sweeteners or thickeners in your recipe.

Nutrition