| Prep Time | 2 minutes |
| Cook Time | 10-15 minutes |
| Servings |
cups sauce
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Ingredients
- 1 1/2 cups beef/chicken/veggie broth*
- 1/2 cup mushroom broth**
- 2 tsp balsamic vinegar
- 2 tsp apple cider vinegar
- 1 tsp red wine vinegar
- 1/2 tsp brown sugar
- 1/4 tsp ground ginger
- 1/8 tsp garlic powder
- pinch onion powder
- pinch white pepper
- 1 1/4 tsp salt add sparingly as it might come out saltier for different recipes
Ingredients
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Instructions
- Place everything but the salt in a small sauce pan. Heat up over a medium flame and constantly whisk so that the flavors meld. Once simmering add the salt to taste. Simmer for 10-15 minutes until reduced by half. Should yield around 1/3-1/2 cup soy sauce, perfect for the Passover stir-fry.
Recipe Notes
*If you cant find KFP then you can make your own or use water with powder.
**Place 5 dried mushrooms in a measuring cup and pour 2 cups boiling water over it, cover with saran wrap and let sit for 1/2 an hour. Remove the mushrooms and use the broth, save the extra broth for a different soup.