How to make soy sauce that is inflammation-free (but not too much)

A few years ago, I had a very bad allergic reaction to soy sauce.

I had been making my own soy sauce for several years and had tried everything.

I wanted to make it so it would be as safe as possible.

I thought that if I could make soy sauces that were as effective as the ones I had made, I could do a lot of good.

The best thing about soy sauce is that it is so versatile.

I can make it for sandwiches, salads, soups, pasta sauces, sauces, and even soups.

But I’m not going to make a whole-bean soy sauce recipe because it’s too expensive.

The reason is that I know what I like and I’m really interested in finding something that will satisfy me. 

One of the best ways to find out if something will be perfect for you is to taste it.

That’s the reason I use a small, easy to use tasting scale.

This makes the process a lot easier and it will be less stressful on you than if you used a scale to make measurements.

I’ve also been experimenting with different types of soy sauce so that I can find the right soy sauce to suit my taste.

I’m a big fan of saucy soy sauce and when I found a soy sauce made from sauchai and tamarind, I knew that it would go well with tofu, broccoli, and vegetables. 

So, if you’re a fan of savory soy sauces, then try this recipe. 

Here’s what you need: 1/4 cup sauchalas or sauccas soy sauce 1/4 teaspoon black pepper 1/8 teaspoon salt 2 tablespoons vegetable oil, plus extra for drizzling 1 pound broccoli or cauliflower, cut into 1/2-inch pieces 1 medium onion, diced 1 cup shredded cabbage, chopped 2 cloves garlic, minced 1 1/3 cups baby spinach, rinsed and dried 1 tablespoon soy sauce soy sauce reduction 1 teaspoon rice vinegar soy sauce (I used soy sauce from Whole Foods, but any soy sauce will work) 1/16 teaspoon salt, plus more for sprinkling Instructions Preheat oven to 375 degrees F. Spray a baking sheet with nonstick spray.

Cut broccoli into 1-inch slices and set aside.

Heat vegetable oil in a large skillet over medium-high heat.

Add broccoli and sauté for 2 minutes, until broccoli is softened and the liquid has reduced by half.

Add sautés garlic, onion, and cabbage.

Saute until the cabbage is softened, about 3 minutes.

Add spinach and cook until wilted, about 5 minutes.

Remove from heat and stir in soy sauce or soy sauce substitution.

Place broccoli and cabbage in a single layer on a baking pan and drizzle with soy sauce/soy mixture.

Drain vegetables and set on a paper towel-lined plate.

Sprinkle with salt.

Drizzle with rice vinegar.

Bake for about 10 minutes, or until broccoli has softened, then transfer to a wire rack to cool. 

Add soy sauce reduced by 1/10.

Serve immediately.

 The next time you’re craving something savory, try this sauky soy sauce with sauerkraut or a creamy white bean soup.

How To Make Homemade Habanero Soy Sauce Rice

By now, you probably know that soy sauce is a must have ingredient in your next meal.

But did you know it’s a super easy way to make your own homemade habanero soy milk?

Read on to learn how to make habaneros soy sauce rice!

The basics of habaneri soy sauce RiceThis is one of the best things about habaneros soy sauce.

It’s so easy to make!

This is how you do it: 1.

Put the soy sauce in a bowl and cover with boiling water.


Mix the soy sauces ingredients well with a whisk.


Pour the liquid into a large bowl.


Add a small amount of rice flour and mix well.


Add water to the bowl and mix.


Add more water if needed.


Add the soy liquid mixture to the liquid and mix until it is thick enough to coat your hands.


Let the mixture sit for at least an hour.

The longer it sits, the better the flavor and texture will be.

The next step is to heat the soy milk to boiling.

You can use this method as well if you are making the habanera soy sauce and you prefer a less intense taste.

Heat the soy mixture to around 130°F for about 5 minutes.

Remove the bowl from the heat and cool it to room temperature.

If you are going to make the habanchore soy sauce instead of the haba soy sauce then it’s also a good idea to add a bit more water to it so it doesn’t dry out.

It will make the rice more tender.


After it’s cooled, pour the haberchore soy milk into a bowl.


Mix together the habranchore and haberchi soy sauce ingredients well.


Add rice flour mixture to bowl and stir well.


Add salt and freshly ground pepper to the mix.13.

Cover the bowl with plastic wrap and let sit at room temperature for at at least two hours.