soy sauce
Also known as: shoyu
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Also known as: shoyu
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A vibrant, healthy stir-fry made from scratch with tender chickpeas, crisp broccoli, and sweet bell peppers. The savory, tangy sauce is made without soy sauce, using fresh ginger, garlic, and tamarind for a flavorful, low-sodium weeknight dinner.
Tender strips of sirloin and crisp, colorful bell peppers tossed in a savory, fresh-made sauce. This healthy stir-fry skips the soy sauce, using fresh tomato and mushrooms for a rich umami flavor. A perfect weeknight dinner ready in 30 minutes.
A delicious and safe one-pot meal for those on a renal diet. This fried rice uses fluffy egg whites, kidney-friendly vegetables, and a savory garlic-ginger sauce without any soy sauce to keep sodium low.
A vibrant Peruvian stir-fry where hearty mushrooms replace the traditional beef. Sautéed with onions, tomatoes, and aji amarillo paste in a tangy soy sauce, this Chifa classic is perfect served over rice and crispy fries.
When refrigerated, soy sauce can maintain its best quality for about 1 to 2 years. It remains safe to consume longer but may lose its aromatic complexity.
Standard soy sauce is not gluten-free as it is typically brewed with wheat. For a gluten-free alternative, look for Tamari.
Freezing is not recommended. The high salt content prevents it from freezing solid in standard home freezers, and it does not extend the shelf life significantly.
Tamari is the best gluten-free substitute. Coconut aminos is a popular soy-free and lower-sodium alternative.
Look for 'naturally brewed' on the label. High-quality soy sauce should only contain water, soybeans, wheat, and salt, without added colors or corn syrup.
Salt is a critical component of the fermentation process, acting as a preservative and controlling the growth of microorganisms during brewing.
Naturally brewed soy sauce contains natural glutamates produced during fermentation, which provide its umami flavor. Some cheaper brands may add extra MSG.
Naturally brewed soy sauce takes months to ferment, resulting in a complex flavor. Chemical soy sauce is made in days using acid-hydrolyzed soy protein and often contains additives.
soy sauce is a versatile ingredient found in cuisines around the world. With 53 calories per 100g and 8.1 grams of protein, it's a nutritious addition to many dishes.
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