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.