Soy Sauce Substitute (Soy-Free, Gluten-Free, and Low-Amine)

Soy sauce is sorely missed in my home. I’m low amine, so shouldn’t use it, and my roommate is soy-free. Between the two of us, we miss Asian cooking something wicked. With a lot of recipe combining and a lot of substitutions, I was able to come up with this gluten-free, soy-free, low-amine, dairy-free, nut-free, low-fat, nightshade-free, tomato-free soy sauce substitute.

It will keep in the fridge for about a week in a tightly closed Tupperware or jar. This low amine soy sauce substitute can also be frozen in ice cube trays for later use, though I found that freezing tended to dull the flavors a bit – more garlic, ginger, and white pepper should be added if you’re planning on freezing the soy sauce. Also, the soy sauce substitute was stubborn and would not freeze completely though, so it is best left in the cube tray, or freezing in small jars or tupperwares that can be thawed all at once.

Update: Tried using this with my baby bok choy recipe and no one at the table could tell it was a soy sauce substitute, including myself.

Soy sauce substitute

Soy sauce substitute (gluten-free, soy-free, and low-amine)

1 1/2 C blueberry juice, reduced over high heat to 1 C

3 C organic beef broth or chicken broth

2 T molasses

2 tsp ascorbic acid

2 tsp grated ginger

1/2 tsp liquid smoke

1/2 tsp white pepper

1 T salt

4 large garlic cloves, pressed

2 T vodka

  • Reduce blueberry juice.
  • Combine all ingredients except vodka in a medium saucepan over medium high heat.
  • Bring to a boil and reduce to a simmer.
  • Simmer until reduced to a 1 1/2 to 1 cup of soy sauce substitute is left (about 25 minutes).
  • Add vodka.
  • Strain.
  • Keeps for up to a week in the fridge.
  • Shake before using.
Can also be used as a Worcestershire substitute.
AMINE BREAKDOWN:
Very Low Amine: ascorbic acid, ginger, liquid smoke, white pepper, salt, garlic
Low Amine: organic beef broth or chicken broth, molasses, vodka
High Amine: blueberry juice (high in histamines, low in tyramines)
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25 CommentsLeave a comment

  1. [...] 2 Tbsp soy sauce substitute (optional) [...]

  2. [...] 3/4 C soy sauce substitute [...]

  3. WOW! I had no idea you could cook up a soy sauce substitute (say that 10 times fast ;) ) I can’t wait to try this… there are so many recipes out there that I could eat but for the issue of soy sauce. Hooray! By the way, where does one find ascorbic acid to cook with?

    P.S. I’m seeing my allergist on Friday and can’t wait to ask him if mold allergy is the same as amine allergy….

    • Developing the soy sauce substitute (and making it gluten free, soy free, AND low amine) was an incredible pain in the tush. I had to throw out a lot of batches before it was right. But it was so worth it! You’re going to love it! I missed soy sauce so much, so it’s nice to have this available. The only sad thing is that it doesn’t keep it’s shape frozen very well, so you kinda have to keep it in trays. I need more ice cube trays so I can make bigger batches!

      I buy my ascorbic acid at Super Supplements, but I’m sure you can find it at most supplement shops. The great irony is that it ends up being way cheaper than keeping vinegar and lemon juice around. So thank god there’s one tiny silver lining to this allergy (plus, it’s really tasty, if you’re into sour things)!

      Good luck with your allergist – I can’t wait to hear what they say! If they aren’t sure what an amine allergy is, I’d highly suggest contacting Dr. Heidi Turner (on my doctor referral list) and doing a consultation with her.

      • So, I did see my allergist last week, and as you predicted, they hadn’t heard of an amine allergy! They promised to do a little searching around and get back to me, but I haven’t heard anything yet. Amazing!

        • Wow, wow, and more wow. I would seriously suggest, at this point, talking to the doctor that diagnosed me (in my doctor referral list). She will be able to help you out and guide you to a more conclusive answer. I figure it will probably be more helpful than a doctor who hasn’t heard of amine allergies yet. Yikes! Funny, it’s hearing stories like this that give me reason to keep publishing. I have a sneaking suspicion that there are TONS of people out there with amine allergies, but no one knows what they are, so they go undiagnosed. Congrats to you in possibly finding the root of your problem!

  4. [...] Soy Sauce Substitute (Soy-Free, Gluten-Free, and Low-Amine) (aminerecipes.com) [...]

  5. [...] 4 Tbsp soy sauce substitute [...]

  6. [...] 4 Tbsp soy sauce substitute [...]

  7. [...] 2 Tbsp water 2/3 tsp apple juice 1/8 tsp ascorbic acid Sauce for Chuka Soba: 5 Tbsp water 4 Tbsp soy sauce substitute 2 tsp sugar 2 tsp apple juice 1 tsp ascorbic acid 1 Tbsp grated ginger 1 Tbsp sesame oil substitute [...]

  8. [...] for sukiyaki are all traditionally high amine (sake, soy sauce, etc), so here I’m using my low-amine soy sauce substitute, low-amine sesame oil substitute, and low-amine sake [...]

  9. [...] Soy Sauce Substitute [...]

  10. [...] 3 Tbsp soy sauce substitute [...]

  11. [...] 2 Tbsp soy sauce substitute [...]

  12. [...] Soy sauce substitute [...]

  13. [...] a few per plate for a light entree. It is easier if you have the balsamic vinegar substitute and soy sauce substitute already made. Since the tofu has to marinate overnight, you have plenty of time to make the [...]

  14. [...] 4 tsp soy sauce substitute [...]

  15. [...] The octopus and choy sum is served in a Spring Onion broth that balances the saltier low-amine “soy sauce” flavor a bit and makes it more delicate. This dish can be served split into two main components (as [...]

  16. [...] 1 C soy sauce substitute [...]

  17. [...] 1 Tbsp soy sauce substitute [...]

  18. [...] 2 Tbsp soy sauce substitute [...]

  19. [...] 2 Tbsp soy sauce substitute [...]

  20. [...] 1/2 C soy sauce substitute [...]


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