When I make a big pot of vegetable soup stock, I put four cups of stock aside to make a few small jars of No soy sauce. Vegetable stock, worcestershire sauce, onion, garlic and ginger powders form the base making a new taste profile from No fish sauce and offering more umami flavours to play with!
No Soy Sauce
Ingredients
4 cups homemade vegetable soup stock (no salt or fats added)
3 tbs fresh lemon or lime juice
1/4 cup Malton sea salt flakes
2 tbs homemade worcestershire sauce (see next post dated 21 January 2026)
2 tbs pure maple syrup
1 tsp onion powder
1 ginger powder
1/2 tsp garlic powder
1/4 tsp freshly ground pepper
Method
Add all the ingredients to a medium sized dutch oven. Place on the stove and bring to a boil. Reduce the heat and simmer gently for 30 minutes stirring occasionally.
While the sauce simmers, place three small glass jars in a sauce pan and cover with boiling water. Bring the water to a boil for 10 minutes. Remove the jars with tongs and place on the counter to air dry. Turn off the heat and put the lids in the hot water for several minutes to sterilise. Remove and place on the counter, inside facing up.
Fill jars with the hot No soy sauce and seal firmly. Leave on the counter to cool to room temperature.
Store in the refrigerator.