Sentences with phrase «soy sauce so»

I'm not a fan of soy sauce so I use coconut aminos instead.

The coconut aminos is just like soy sauce so I doubt that would make them chalky.

I also didn't have soy sauce so I had to make some.

2 In a bowl mix the katsuobushi with enough soy sauce so the flakes are a bit wet.

If you use smoked salt I'd cut back on the amount of soy sauce so it doesn't end up being too salty.

Not exact matches

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The Hmong cuisine, naturally, was inspired more by the Chinese, so soy sauce replaces fish sauces.

Of course, Mom was all for natural seasoning, so the soy sauce is my addition.

I didn't have any tamari so I used soy sauce.

What kind od soy sauce did you make and how come the color of your chicken is so light?

So now you have another recipe in your arsenal to use after making a batch of my Gluten - Free Vegan Caramel Sauce and it's vegan, gluten - free, dairy - free, egg - free, soy - free, paleo - friendly and contains no refined sugar.

I did nt have ginger, so i had to use yhe soy sauce (lowfat)!

i might have to make these with an extra tsp or so of soy sauce.

It was wrapped in a cherry blossom pink mame nori (soy sushi wrappers) and stuffed with sushi rice, crab, lobster, asparagus and Rooster sauce and Spicy Mayo for dipping It's so simple, yet so awesomely delicious!

The end product was dry, so I added water from deglazing the pan and also extra soy sauce.

-LSB-...] multiple kinds of soy sauce, chili paste and curry powder so that I can create Korean, Indian and Thai dishes whenever the craving -LSB-...]

I had no idea gluten was in so many things including soy sauce!

So now that you know what soy sauce is, let's chat about tamari.

This came out great and so delicious.I have a family member who watches his salt so I used less soy sauce but added extra white vinegar to compensate.Will be making this again in the future.Thank you for posting this recipe.

I made a little soy dipping sauce to go along with them and they were so perfect.

As a celiac, I simply can't eat soy sauce anymore, so that's off the table for me.

I'm trying to cut down on sodium so used coconut aminos in place of the soy sauce and cut the olive oil in half, adding extra veg stock instead.

I am trying to be conscious of my sodium intake so I did sub 1/2 of the soy sauce for braggs.

A vegetable stir fry with either a grain or soy, tempeh, or tofu is one of my favorite quick & easy mid-week dinners so I enjoy finding new sauces and combinations to try out, like Peas And Thank You's Szechuan Broccoli and Quinoa.

So I change according to what I have at home, which meant I used regular basmati rice and broccoli florets, vinegar and whatever soy sauce I had on hand.

The combination of the teriyaki and soy sauce with the fresh ginger and garlic was so delicious.

Usually I love soy sauce and rice vinegar together as a kind of dipping sauce for things like kimchi dumplings or whatever, so it's good to have that on hand now — I think I'll try another tofu recipe of yours instead, as I really appreciated your corn starch tip to making crispy tofu.

We wanted an easier sauce that used ingredients we already have on hand, so I made a simple mixture of soy sauce and coconut sugar, plus a hint of lime and tamarind for a bit of sourness.

I made some minor modifications... my son is allergic to both soy and coconut, so no soy sauce or coconut aminos.

Soy Sauce — Soy sauce usually contains wheat so is not gluten Sauce — Soy sauce usually contains wheat so is not gluten sauce usually contains wheat so is not gluten free.

This week, mine seemed Asian with the broccoli and bok choy so I added a little toasted sesame oil and soy sauce.

I noticed at the last minute that I had no soy sauce and no coconut aminos so I had to improvise.

Since the soy sauce lends so much to the flavor, I wouldn't cut it too much — but you certainly could use low sodium tamari or soy sauce — orrrrr, it may change the flavor a bit, but maybe water down 1/3 to 1/2 of the amount of soysauce with some concentrated unsalted veggie broth.

I never used to like raisins, but my tastes have changed and I like them now, so I'd probably put more in this recipe I don't know that I consider anything I eat weird — maybe green mangoes and soy sauce with pepper and a bit of sugar?

We have an allergy to soy, so regular soy sauce and gluten free soy sauce really isn't an option for us.

Fresh garlic and ginger give this dish a great authentic flavor, and the chicken turns out so flavorful and tender from the soy sauce!

also, the yogurt in the tahini sauce can be substituted with plain soy or coconut yogurt, just be mindful these yogurts do not have as much punchiness as greek yogurt so you may want to add more lemon juice.

Secondly, I added some fresh rosemary and soy sauce for extra flavour as rosemary combines so well with beetroot.

I'd keep everything as is and simply replace about 1 teaspoon or so of salt for the soy sauce.

At the end, I decided it needed something more, so I added a bit of onion powder, soy sauce and coconut sugar.

My old, beloved (pre-vegan) Guiness Beef Stew recipe had a tablespoon of raisins and some caraway seeds in it so I had missed the slightly rich sweetness of that stew and felt like the addition of the soy sauce and sugar rounded it off.

I was so surprised when I found out that soy sauce contains gluten — crazy where gluten gets tucked away!

Gluten is used as a thickening agent among other reasons, so many and most sauces (including soy), soups, gravy, etc have it.

I then mix 1 - 2 T of peanut or almond butter with a glug of mirin, the same of soy sauce, a tsp of fish sauce, a tsp of sesame oil, and a T or so of warm water and turn off the heat and stir that mixture in and it is so amazing and everyone is happy.

Our cashew butter has no salt (actually it only has cashews and nothing else) so the soy sauce adds some of that, and goes so very well with the tangy rice vinegar.

The almond butter sauce is so simple to make; it's simply almond butter, soy sauce, lime juice and a touch of sugar.

This sauce is pretty salty, so reducing the amount of soy sauce and upping the veggie stock might be a good idea to make it less so.

so used normal paprika and a little chipotle sauce, didn't have apple cider vinegar so used mirin, white vinegar and a sprinkle of lemon juice, for sugar I used muscovado, normal brown sugar and maple syrup, for liquid smoke I used smoke salt (I used reduced salt soy sauce for the most part) and used powdered garlic and onion.

Soy sauce and miso are my secret ingredients to add that savoury umami flavour to a host of dishes like vegetable soup, lentil taco «meat», gumbo, etc. so I always buy the biggest bottle I can find.

I avoid Soy sauce, because it just makes me so thirsty, when I have any food that it is in, I can drink litres of water to quench the thirst, but it just doesn't help, I believe it is the MSG in it that is the cause, so I and avoid that totally