cross-posted from: https://linux.community/post/515275
I like making soups and porridges. I usually add salt and pepper at the beginning to add flavor. Recently, a friend gave me a bottle of soy sauce and Im experimenting with it.
What would it make more sense? to add the soy sauce with the other ingredients before the mix boils, while boiling or only to add it before serving?
Another question is: should I use salt if I use soy sauce? Apparently, this sauce has a lot of sodium.
Soy sauce does have lots of salt, and you can sub one with another if you so desire. It won’t be healthier, but it’ll taste different. From my experience the ratio is around 1 tbsp of salt = 8 tbsp of soy sauce, but keep in mind that this varies a lot depending on the soy sauce brand (cheaper ones tend to be saltier).
Personally I avoid subbing all salt in a dish with soy sauce, because the taste of soy sauce gets a bit too strong, and sometimes it introduces too much water. (Except obviously if the dish works around soy sauce, like yakisoba. But then that’s not subbing salt with soy sauce, it’s simply using soy sauce.)
Either sounds fine for me. It depends on what you want to achieve - add the soy sauce before boiling and the ingredients will get salted through, add it before serving and you’ll get some contrast.