Paleo Soy Sauce
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!
Ingredients
- 2 cups2 cups2 cups Coconut Aminos
- 111 Kombu, whole leaf
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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
- Lightly rinse and pat dry the kombu, taking care not to wipe all the white minerals off.
- Heat a small pot or saucepan on medium low heat and add coconut aminos and kombu. Steep 20-30 minutes.
- Remove from heat and strain liquid through fine mesh strainer or cheesecloth into a container.
- Serve immediately or refrigerate for later use.
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My Notes:
About This Recipe
Show nutritional information
Autoimmune Protocol Dairy Free Egg Free FODMAP Free GAPS Gluten Free Grain Free Keto Nightshade Free Nut Free Paleo Pescetarian Plant Based Sauces & Dressings Shellfish Free Sugar Alcohol Free Sugar Free Vegan Vegetarian Whole30This 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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