Low-Sodium Soy Sauce Recipe
Diluting soy sauce with water cuts its sodium roughly in half, but plain dilution also washes out flavor, so steeping the mixture with dried shiitake, garlic, and ginger rebuilds the savory depth that thinning would otherwise strip away, and a small cornstarch slurry restores the body and slight cling of full-strength soy sauce.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 24
Ingredients
- 1 cup soy sauce, regular (full-sodium)
- 1 cup water, divided
- 2 pieces dried shiitake mushrooms
- 3 cloves garlic cloves, smashed
- 1 tablespoon fresh ginger, sliced
- 1 tablespoon dark brown sugar or molasses
- 1 teaspoon rice vinegar
- 1 teaspoon cornstarch
Nutrition per serving
- Calories
- 9
- Protein
- 0g
- Carbs
- 2g
- Fat
- 0g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Combine the soy sauce, three-quarters of the water, the dried shiitake, smashed garlic, and ginger in a small saucepan.
- 2Bring to a gentle simmer over medium heat, then reduce the heat to low and let steep for 15 minutes so the aromatics infuse the liquid.
- 3Stir in the brown sugar and rice vinegar, and simmer for 3 to 4 minutes more, until the sugar fully dissolves.
- 4Strain the liquid through a fine-mesh strainer into a bowl, pressing on the shiitake and garlic to release any trapped liquid, then discard the solids.
- 5Return the strained liquid to the pan over low heat. Whisk the cornstarch into the remaining water to make a slurry, then whisk it into the pan.
- 6Simmer for 1 to 2 minutes, stirring constantly, until the sauce thickens slightly and coats the back of a spoon.
- 7Let cool completely to room temperature before transferring to a clean glass bottle or jar.
Tips & variations
- Swap in 1 tablespoon of mushroom powder for the dried shiitake if that's what's on hand; skip the steeping step and just simmer it in with the garlic and ginger for 5 minutes.
- Add a whole star anise pod or a 1-inch piece of cinnamon stick while steeping for a flavor closer to Chinese dark soy sauce.
- Start with tamari instead of regular soy sauce to keep the final sauce gluten-free.
- For an even lower sodium result, use 1 1/4 cups water instead of 1 cup, though the flavor will be noticeably milder and may need an extra pinch of brown sugar to balance.
Storage & reheating
Store in a sealed glass jar or bottle in the refrigerator for up to 1 month. The sauce may thicken slightly when cold; let it sit at room temperature for a few minutes and shake or stir before using.
Tips from the Tulo kitchen
- Taste the liquid before straining out the garlic and ginger; if it still tastes thin, let it steep another 5 minutes rather than adding more sugar.
- Label the bottle clearly since this version is thinner and milder than store-bought soy sauce and shouldn't be swapped in at the same quantity in recipes that depend on soy sauce's full salt level, like a braise or marinade.
FAQ
Is this actually lower in sodium than store-bought low-sodium soy sauce?
Yes, in most cases. Diluting regular soy sauce roughly 1:1 with water cuts sodium by close to half per tablespoon, which is comparable to or lower than most commercial 'reduced sodium' soy sauces, which typically cut sodium by about 40 to 50 percent versus regular soy sauce.
Can I use tamari instead of soy sauce?
Yes. Tamari works as a 1:1 swap for the soy sauce in this recipe and results in a gluten-free sauce with a slightly rounder, less sharp flavor.
Will this taste as salty as regular soy sauce?
No, it will taste noticeably milder even with the garlic, ginger, and mushroom added back in. Taste dishes as you cook and adjust seasoning with a small pinch of salt if needed rather than assuming a 1:1 swap for full-strength soy sauce.
How long does homemade low-sodium soy sauce keep?
Up to 1 month refrigerated in a sealed jar or bottle. Because it's diluted with water and lacks the preservative salt concentration of full-strength soy sauce, it won't keep as long as store-bought.
Can I skip the cornstarch step?
Yes, the sauce will just be thinner and more watery. The cornstarch isn't essential to the flavor, it only restores some of the body lost from diluting with water.
