Paleo Soy Sauce (Edit recipe)

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While it’s common to use coconut aminos as a soy sauce replacement, I find that the flavors don’t translate exactly the way I’d like. It seems that the coconut aminos doesn’t quite have the same saltiness that soy sauce has. Then I thought of steeping some kombu seaweed in the coconut aminos to see how that worked. Turns out, it’s exactly what I was missing in flavor and as a bonus, all the minerals from the kombu are transferred to the sauce during the steeping process!

PREP TIME

5 minutes

COOK TIME

30 minutes

INGREDIENTS

2

Serves: 2

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Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Lightly rinse and pat dry the kombu, taking care not to wipe all the white minerals off.
  2. Heat a small pot or saucepan on medium low heat and add coconut aminos and kombu. Steep 20-30 minutes.
  3. Remove from heat and strain liquid through fine mesh strainer or cheesecloth into a container.
  4. Serve immediately or refrigerate for later use.

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:571
Fat:0 g
Carbohydrates:130 g
Protein:1 g
Cholesterol:0 g
Sodium:8159 mg
Fiber:0 g
Sugars:96 g
Sugar Alcohol:0 g
Calculated per serving.
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