Light Soy Sauce
Light soy sauce is a thin, salty, and umami-rich seasoning made from soybeans, wheat, salt, and water. It’s lighter in color than dark soy sauce and perfect for adding flavor to fried rice, noodles, and stir-fries without darkening the food. Naturally halal when labeled “Halal Certified,” this versatile sauce brings authentic Asian taste to every halal kitchen.
Ingredients
- 2 cups soybeans
- 1 cup wheat flour optional for gluten-free versions
- 5 cups water
- 1 cup salt
- 1 tablespoon sugar optional
- ½ teaspoon caramel coloring optional, halal and plant-based
Instructions
- Soak the Soybeans: Place soybeans in water and soak overnight until soft.
- Steam or Boil: Cook the soybeans until tender.
- Mix with Wheat Flour: Blend the beans with flour to start the fermentation base. (Skip this for gluten-free.)
- Ferment Naturally: Transfer to a clean container, add salt and water, and let it ferment for 2–3 months in a warm, dark place.
- Filter the Liquid: Once fermented, strain the mixture to separate the sauce from solids.
- Add Flavor (Optional): Stir in sugar or caramel coloring for sweetness and color.
- Bottle & Store: Pour into bottles and store in the fridge for freshness.
Notes
- 1 tablespoon (15 ml) seasons one serving of fried rice or noodles.
- Use 2 tablespoons for marinades or soups.
- A 250 ml sauce in 2 bottles provides around 16–17 servings, enough for several meals.