Sauces, Soy Free, Special Diet
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Test Kitchen – Fake Soy Sauce – Round 2

The last time I did this, I was convinced I could make a fake soy sauce out of browned mushroomsAnd 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)

Ingredientsfs2

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

Whisk

Strainer

Container

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. **

4 Comments

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    • You’re right, there has to be a reason – I can’t imagine anyone making a fake soy sauce just for the fun of it.

      The reasons vary, some people have sensitivities to soy and some are truly allergic. Our reasoning goes back to the reactions soy (as well as a great many other things) causing cognitive issues for Jane. Since Asian flavors was something she really cares for, I am always trying to find a workable substitute that includes things she can tolerate.

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