What’s dark soy sauce? I mean, why not just use regular soy sauce? Well, to start with, the dark soy sauce you find in stores isn’t what you want to use if you have problems digesting wheat, gluten or high sodium foods. This is also true for regular soy sauce.
In order to ensure that you’re getting all the flavor without the compromise to your health, making your own dark soy sauce is the way to go. But first, we need to talk regular soy sauce. There are two alternatives that have proven to be a life saver!
Bragg’s Liquid Aminos is a product I use religiously in many Asian dishes. This is closer in taste to light soy sauce and completes any dish that requires its use. Also, it doesn’t contain any wheat and is naturally brewed, so there’s no fermentation going on here. It’s great for people that are allergic to yeast!
Another amazing product is coconut aminos. Coconut Secret is the leading brand for this kind of aminos. It has absolutely NO coconut taste. Lighter in taste and a bit sweet, coconut aminos is probably the healthiest alternative for soy sauce out there. With limited sodium, it’s a wonderful choice!
Now, moving on to dark soy sauce, which is typically a sweeter and sometimes thicker version of our old favorite. It is rarely used as a stand-alone sauce and mainly added to other sauces or dishes. Dark soy sauce enhances any meal’s flavor profile. And, you guess it, the recipe below does just that. Try it out in your next stir fry or add it to the Kung Pao Wow recipe on this site, as directed. I promise, you’ll love it!
Use a few teaspoons of this staple sauce in your favorite Asian recipes. It won’t fail you!
- 1 cup raw honey
- 3/4 cup liquid aminos (Bragg’s or Coconut Secret)
- 1/4 cup water
- 2 tsp arrowroot starch
- Place all ingredients (except water and arrowroot starch) in a small pot over high heat.
- Mix together water and arrowroot starch and add to the small pot.
- Constantly stir until it thickens (about 5 min).
- Set aside or allow to cool then refrigerate until ready to use.
Make it vegan: Substitute honey with organic brown sugar.
Use organic ingredients whenever possible.
This recipe was modified from Pranee’s Thai Kitchen.