Joodie the Foodie

Passover Soy Sauce

While this doesn’t taste like your average soy sauce, it’s a close Passover copy. On it’s own it tastes less like soy sauce but mixed into a stir fry it gives that perfect umami taste!

CourseSauces
CuisineAsian, Jewish

Servings	Prep Time
1/3cups sauce	2minutes

Cook Time

10-15minutes

Servings	Prep Time
1/3cups sauce	2minutes

Cook Time

10-15minutes

Ingredients

1 1/2cups beef/chicken/veggie broth*
1/2cup mushroom broth**
2tsp balsamic vinegar
2tsp apple cider vinegar
1tsp red wine vinegar
1/2tsp brown sugar
1/4tsp ground ginger
1/8tsp garlic powder
pinch onion powder
pinch white pepper
1 1/4tsp saltadd sparingly as it might come out saltier for different recipes

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.