Low - Sodium alternative to soy sauces, chinese sauces?
Posted by habanero on Feb 27, 2006 · Member since Jan 2005 · 23 posts
Any suggestions other than low-sodium soy sauce-they don't seem to really be reduced all that much. Also- what about low-sodium hoisin or garlic sauce? Thanks.
I mean something that will taste very similar, without all the sodium. In particular to use in place of soy sauce in recipes.
You might want to check the Tamari at your health food store. It's a common subsstitute for soy sauce.
Thanks for the link to Bragg's. I have tried them before and they are pretty good, but 100-115mg of sodium per halfteaspoon is still 600-690 per tablespoon-about a third less than regular soy sauce but about the same as low-sodium soy sauce-which is still a lot. Chinese-style brown and garlic sauces tend to require a lot more than a tablespoon of soy sauce, so it wouldn't work for me as a measure-for-measure substitute. In fact, I am more likely to substitute soy sauce for Bragg's as it is so much cheaper.
I made some veggie and seitan stir fry with Braggs last night and served it over brown rice. (Sooo good! I used broccoli, carrots, asparagus, onion, sweet baby bell peppers, crimini mushrooms, peas, edamame, zucchinis and a yellow squash... I'm drooling all over again!) I usually water it down quite a bit so that the flavor doesn't take over my veggies. All alone it's a little too salty for me, but if you use less and water it down a bit, you'll save yourself some sodium there... I guess... I'd just hate to have to give up my Braggs. Good Luck!
yup, bragg's is the best alternative to soy sauce! http://www.foodaficionado.com/index.php?option=com_content&view=article&id=75:alternative-to-soy-sauce&catid=34:official-fa-blog&Itemid=54
an interesting post on bragg's - someoe else that was struggling to find a good alternative
Low sodium soy sauce?
I don't know how successful it would be, but although marmite tastes salty it has little sodium. It might work as a component in something like a black bean sauce?
I'm having a hard time thinking of something that'll work here without changing the flavor profile. To me the major contribution of soy sauce is the salt, so I think it's hard to cut the salt without changing the profile.
I've been trying to follow a low(er) sodium diet myself, and found that using a mix of low-sodium soy sauce with salt-free broth seems to work. For Chinese food, I would then compensate by upping the other spices--garlic, ginger, and green onion mainly--and perhaps a touch of sesame oil.
If part of "brown sauce" is the color, then perhaps another thing to try would be to include dried mushrooms in your dish, and save the water (dark and flavorful) to include.
...ugh, I wrote this and then realized the original thread was from three years ago. I HATE when that happens. Ah well, maybe these thoughts will work for someone, as I know lowering salt has been a challenge for me lately.