Soy Sauce Substitute With Very Low Sodium

KateL's Note:

I tagged this for cooking for a parent with congestive heart failure, for whom sodium must be kept to a minimum. The recipe came from Don Gazzaniga's "The No-Salt, Lowest-Sodium Cookbook". I broke into gales of laughter at Whole Foods when I read the label for a commercial "low sodium" soy sauce: 400 mg sodium! Rather than give up on soy sauce completely, I would use this recipe, as I have had good luck with other recipes by Gazzaniga. Suggested brands of molasses and onion powder are low in salt. Mastercook says 29 mg sodium in entire recipe!

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Serves: 8

Yield: 1.0 cup

GARLIC VINEGAR

• 3/4 cup vinegar
• 2 garlic cloves, sliced

OTHER

• 3 tablespoons dark molasses, preferably Br'er Rabbit
• 3 teaspoons onion powder, preferably Spice Islands

Directions:

1. MAKE GARLIC VINEGAR NIGHT BEFORE.
2. Heat vinegar slightly.
3. Pour over peeled and sliced garlic cloves to taste.
4. Let stand overnight, strain and discard garlic.
5. MIX INGREDIENTS.
6. In a glass jar, combine 3/4 cup garlic vinegar with molasses and onion powder.
7. Refrigerate and use as needed.
8. Warm and shake well before using.
9. Lasts about 1 month refrigerated.

Reviews

[Annacia]

This isn't bad. I made a 1/4 recipe as a test and I'm pleased with the result. It's not soy sauce but it doesn't have all of that salt either. The best I can do to describe the taste is a sweet and sour .......sorta, lol. To be honest I wasn't in love with the spoon taste but when used on a veggie stir fry on rice it was a very respectable soy sub and a whole lot healthier. It's not at all difficult to make but does require the sitting time. I suspect that it could be started early in the morning and finished just before dinner and be just fine. :D

[Chef Charlee]

Not really a copycat recipe since it tastes different than soy sauce, but because it's healthier and low in sodium it's a pretty good substitute. I used it to complete a Beef Stirfry and really enjoyed it!

[Chef #726534]

This does NOT taste anything like soy sauce but it's still pretty darn good. I use it generously to make a sort of hot and sour ramen noodle soup, using the Oriental Ramen Seasoning Copycat recipe from this site (throw the spice packet that comes with the noodles away) , a few drops of sesame oil and a 1/4 cup of frozen peas. Delish!