Soy
Soy sauce has a salty flavor, not dissimilar to that of beef extract.
Widely used in Oriental and south-east Asian cuisines: as sauces, paste, bean curd or tofu, in all sorts of savory dishes, marinades, also to season dips and accompaniments. Black bean, hoisin, and miso are common soy based sauces for rice, noodles, meat, fish and poultry dishes.
Substitutions
If you don't have soy sauce and you are in a rush, you can substitute soy sauce with any of these:
- Tamari - 1 Tbs soy sauce = 2 tsp tamari (tamari sauce has a stronger flavor)
- Oxo (gravy granules or paste) - 1 tsp Oxo granules dissolved in 1 Tbs water = 1 Tbs soy sauce
- Maggi seasoning - 2 tsp seasoning = 1Tbs soy sauce
- A pinch of salt and 1/2 tsp dark sugar dissolved in 1 Tbs water, you can add a bit of molasses for a darker color.
Experiment to find the flavor right for you.