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.
Never use salt and soy sauce in the same dish. Soy sauce by its very nature is very salty. Use it sparingly, and it does add a wonderful umami element to your dish. Works great with rice noodles, chicken, beef, pork, veggies, and is complimented very nicely with sesame oil, shaoxing wine, rice wine vinegar, and hoisin sauce. Chinese cooking is a complete game changer and it’s so damn easy.