Soy Sauce Substitute

I am really excited about this recipe and I'm super excited about sharing it with the two of you who read my blog. For the past year, I have been on the look out for better ways of saving money in the kitchen and keeping it healthy. I personally love the method of making your own whatever because you know what's in it. And of course, you can create it to suit your tastes and needs.

My family LOVES Chinese food and we like to use soy sauce but  it contains MSG and it is full of sodium. ~ bad!, bad!, bad!  Also, I have to confess,  I was a soy sauce packet hoarder when we ate Chinese take out,  I did it so I wouldn't have to buy a bottle for later one. Not any more!

Earlier this week I made a dish that needed soy sauce and since I did not have any, I began looking for a substitute that I could use in a pinch. Well, I'm glad I did some research, because now I'll not be hoarding or buying soy sauce any longer.

All the recipes that I came across either had Red Wine Vinegar (which I did not have) or fresh/ground ginger (which I did not have either)  ;) So what's a girl to do? She dances around the recipes and comes up with her on. Yeah, I did just that and I could swear ( if I was the swearing kind) that this sauce tasted just like soy sauce.

Other than the two ingredients, I had everything else. For the ginger, I searched for a "ginger substitute" and found that I could use cinnamon. How cool is that to know?!

Homemade soy sauce substitute

That baggy there, that's my chicken broth that's been frozen.  Yep, I make my own and it tastes so much better than store bought.

Now for the recipe, because I know I have the two of you just biting your finger nails waiting in suspense for it.

Soy Sauce Substitute

4 teaspoons balsamic vinegar

2 teaspoons  molasses

1/4 teaspoon cinnamon

1 pinch  pepper

1 pinch garlic powder

1 1/2 cups beef broth or chicken broth salt, to taste (if needed)

In a saucepan over medium heat, stir together all of the ingredients, except salt. Bring to a boil. Continue to boil gently until liquid is reduced to about 1 cup, about 15 minutes.

Store the sauce tightly covered, in the refrigerator for up to a week. Shake before using.

I'm thinking, if you use beef/chicken broth cubes or granules the sauce may last longer ~ BUT I'm not sure.If you try the recipe, let me how you like it.