Homemade Low Sodium Soy Sauce — Easy Salsa de Soya Recipe

Versión en Español

Homemade low sodium soy sauce is a quick, unfermented soy style sauce made by simmering crushed soybeans with water, apple cider vinegar, honey, garlic, ginger, and a little sea salt, thickening it with cornstarch, and straining it. It takes 10 minutes of preparation and about 30 minutes of cooking, and makes 10 servings.

Store bought soy sauce is very high in sodium, so this homemade version lets you enjoy an umami rich seasoning with much less salt.

How to Make Low Sodium Soy Sauce?

The mixture of water, crushed soybeans, vinegar, honey, and spices is simmered gently to concentrate the flavors, thickened with cornstarch, and strained for a smooth texture, keeping the sodium low per serving.

Nutritional Information

Each serving (15 ml) of low sodium soy sauce contains approximately 10 kcal, 1 g of protein, 0 g of fat, 0 mg of cholesterol, 2 g of carbohydrates, 1 g of sugars, and 150 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Low Sodium Soy Sauce Recipe

Preparation: 10 minutes
Cooking: 30 minutes
Servings: 10 (15 ml each)

Ingredients

• 250 ml (1 cup) of purified water
• 60 g of soybeans, crushed
• 2 tablespoons of apple cider vinegar
• 1 teaspoon of honey
• 1 garlic clove, chopped
• ½ teaspoon of ground ginger
• ½ teaspoon of sea salt
• 1 teaspoon of cornstarch

Instructions

1. In a small pot, combine the water, crushed soybeans, vinegar, honey, garlic, ginger, and salt. Cook over medium low heat for 20 minutes, stirring occasionally so it does not stick, then add the cornstarch dissolved in two tablespoons of water.

2. Cook for 5 to 10 minutes more until the sauce thickens slightly. Strain through a fine sieve or cheesecloth to remove the solids. Let cool and store in a sterilized glass jar in the fridge for up to 2 weeks.

Additional Tips

Use vinegar for punch

Apple cider vinegar brightens the flavor and makes up for the reduced salt, mimicking the tang of traditional fermented soy sauce.

Thicken gently

Cornstarch gives the sauce the body of an aged soy sauce. Simmer it gently so the starch swells evenly.

Strain finely

A cheesecloth gives the clearest sauce, especially if you use soy flour instead of soybeans.

Frequently Asked Questions (FAQs)

1. Can I use soy flour instead of soybeans?

Yes, soy flour dissolves faster but makes the sauce cloudier. With crushed beans, strain through fine cheesecloth for a clearer sauce.

2. Why use honey?

The sweetness balances the natural bitterness of soy and the acidity of the vinegar, and it helps give a deeper color.

3. How can I reduce the sodium even more?

Leave out the sea salt or use a potassium based salt substitute, and increase the ginger to add punch.

4. How long does it keep?

Up to 2 weeks in a sterilized jar in the fridge. Without the high salt of commercial soy sauce, it is more perishable, so always keep it cold.

Benefits of a Low Sodium Sauce

A low sodium soy sauce is a good option for people with high blood pressure or on salt restricted diets, and making it at home lets you control every ingredient.

Origin of Soy Sauce

Soy sauce originated in China more than 2,500 years ago as a product of fermenting soybeans and wheat. This quick homemade version is a modern, unfermented adaptation for those who want to cut back on salt.

Did You Know?

The savory umami taste of traditional soy sauce comes mainly from glutamate formed during long fermentation, which is why homemade versions rely on garlic, ginger, and vinegar to boost flavor.

Recommended

• Homemade Teriyaki Sauce Recipe
• Homemade Sweet and Sour Sauce Recipe
• Homemade Tamarind Sauce Recipe
• Chilean Arroz Chaufán Fried Rice Recipe