The best vegan soy sauce ever! – Soy Sauce Preservative

I used to hate soy sauce because I couldn’t stand the flavor and smell.

However, over time, it’s become a staple in my pantry and I’m excited to share my recipe with you.

It’s really easy to make.

It tastes like the real thing and is made with soy sauce preservatives.

It’s not overpowering at all, so you don’t need a soy sauce bottle.

Plus, you can use soy sauce for sauces, soups, sauces and sauces and dressing.

You’ll need: 3 cups water1 tsp.

soy sauce paste (about 1/2 cup)3/4 tsp.

sodium chloride1/4 cup white vinegar1/2 tsp.

white vinegar preservative1/8 tsp.

mustard seed2 tsp., salt 1/8 teaspoon red pepper flakes (optional)Directions:In a large saucepan, bring the water to a boil.

When the water boils, add the soy sauce.

Boil for about five minutes, or until the soy is slightly thick.

Remove the soy and set aside.

In a medium saucepan over medium-high heat, bring 2 cups of the water up to a simmer.

Add the soy, whisk to combine.

Continue whisking until the water is completely absorbed.

Remove from heat.

Add a dash of salt, white vinegar, and mustard seeds.

Mix well and pour into a saucepan.

Cover and allow to come to a full boil.

Add 2 cups more water and continue to whisk until the sauce is thick and bubbly.

Remove and set on the stovetop.

Add the remaining 1 cup of water to the saucepan and whisk until it thickens to the consistency of soy sauce and becomes thick enough to coat a plate.

Stir to combine and serve.

Note: If you’d like to use soy milk instead of soy, add a little soy sauce instead of water, then add a dash more salt.