"Soy sauce, along with alternatives, seems to be everywhere. A dash can turn the dullest of rice dishes into an instant winner. Be it a bottle sitting in the pantry or the packets that went unused from last month's take out, the condiment is certainly a kitchen staple. But have you ever pinned a recipe, scoured the fridge and pantry to find your stash of soy sauce empty? I have personally skipped grabbing some at the grocery store,"
"There are soy sauce substitutions to use if you find yourself in a pinch. Dried mushrooms contain increased guanylate and glutamate compared to their fresh counterparts, enriching their umami flavor. When rehydrated, the shiitake mushroom broth yielded can be used as a soy sauce alternative. Pouring boiling water over dried shiitake mushrooms via French press or heat resistant bowl and adding salt to taste produces a rich, savory soy sauce stand-in."
Soy sauce is a common pantry staple that can be replaced with homemade alternatives when unavailable. Dried shiitake mushrooms yield a broth rich in umami due to elevated guanylate and glutamate when rehydrated. The broth can be made by pouring boiling water over dried shiitake mushrooms using a French press or a heat-resistant bowl, then adding salt to taste for a savory stand-in. Mushroom-based substitutes avoid MSG, added chemicals, and preservatives, suit vegan diets, and allow personal control of sodium levels. The mushroom broth also supplies fiber, antioxidants, vitamin B, and beta-glucan for added nutritional benefits.
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