The last time I did this, I was convinced I could make a fake soy sauce out of browned mushrooms. And to be painfully honest, it was just okay. It worked like I needed it to for the handful of recipes I utilized it in… but, it still didn’t taste quite enough like soy to make me happy…. in other words – it still tasted like mushrooms.
So, I’ve decided to go back the beginning and see if I could bolster those existing fake soy recipes out there and give them what they are all lacking
– body / richness / stainable color / umami (god, I hate that word.)
First things First
ONE – ALL non-soy recipes are essentially the same. Boullion, Vinegar, Spices, Water. – so I’m not listing the original recipe from any particular source… (google “fake soy” and the window fills up with recipes)… I picked one at random just to get the general proportions.
TWO – I’ve used good to excellent quality ingredients. Meaning, it isn’t going to be cheap to buy the list. Traditional Balsamic Vinegar and Truffle Oil alone can set you back a few pennies. So, use them if you have them – or – there are several “truffle flavored” oils out there that can be bought at a fraction of the cost of a true bottle, and you can buy a standard Modena Balsamic Vinegar and reduce it by 1/2 over low heat before you start.
THREE – Does mine taste any more like real soy sauce than the others? I think so. It has that deep complex flavor soy has; the truffle oil replaces some of that missing funk; and the other ingredients and processes beef up the richness a great deal.
So, let’s get to it.
“Non – Soy” Soy Sauce #2
Makes 12 Ounces (about the same as a standard bottle of Soy Sauce)
4 Tablespoons Granulated Beef Bouillon (make sure the bouillon you are using does NOT contain soy)
5 Teaspoons Traditional Balsamic Vinegar (or the vinegar workaround above)
2 Teaspoons Molasses
1 Teaspoon Fish Sauce
1/2 Teaspoon Grated Fresh Ginger
1/8 Teaspoon Dry Ginger
Pinch White Pepper
Pinch Garlic Powder
1 Cup Chicken Stock
1/2 Cup Water
1 Teaspoon Truffle Oil
Tools of the Trade
Medium Sauce Pan
Measuring Cups & Spoons
Bring the water and chicken stock to a simmer. Add all the ingredients EXCEPT the truffle oil to the stock and whisk well.
Simmer for 5 minutes. Bring to a light boil and reduce to 1/2. Remove from the heat and whisk in the truffle oil. Cool to room temperature, strain and decant into a storage container.
** Your “Soy Sauce” should keep well in the fridge for up to 2 weeks or up to 6 months in the freezer. **
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