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.
It can be an unsung hero in many tomato-based recipes. I use a tablespoon of it when I make jambalaya and beef stew.
Wait. What happens if I were to add a little soy sauce to spaghetti bolognese? I’m very intrigued.
Italian ramen
I do it. Tastes great! I also add a bit of milk and others use a bit of fish sauce as a secret ingredient.
I find anything with natural umami like tomatoes, some fish and mushrooms benefits a lot from an underlying layer of soy sauce flavor. Like balancing the acid and salt in a dish, juuuust enough to accentuate what’s already there, but not enough to be it’s own distinct flavor.