If you're only using that bottle of soy sauce for your takeout sushi, you're missing out—this umami-powerhouse makes just about everything taste better.
in a wet marinade, consider adding a splash of soy sauce to the mix, especially if your marinade has acid in it. Whether you're grilling, roasting, or pan-searing, that soy sauce will help the protein take on the burnished, caramelized color you're after faster, making it less likely that you'll overcook the interior of your meat waiting for the exterior to brown.
is enough to add layers of richness and complexity to the simplest green salad—just make sure to add it before you season with salt as you normally would, otherwise you run the risk of over-seasoning. And tossing veggies that you plan on roasting with a few dashes of soy sauce works similarly to the way it works on meat, encouraging better browning and adding a big umami boost.
. Have you ever had a soup with thin, sad broth? It’s tragic, right? Well, the beauty of soy sauce is that in that little bottle you’ve got a world of flavor. Seasoning a broth-y soup with a bit of soy is an easy way to add richness and make those flavors sing, especially if you're starting off with less-than-delicious boxed broth from the store.
So what have we learned today? Soy sauce is your new best friend, the secret weapon that has the potential to punch up anything you're making that could use a little salinity, color, and complexity. Just use it sparingly at first, especially when you're sneaking it into unfamiliar places, or in instances where you are already adding salt—you don't want to turn your mouth into Death Valley.
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