1/2 cup low-sodium soy sauce
1/2 cup no-salt-added vegetable broth
1 tablespoon honey or agave nectar
1 teaspoon vinegar
2 teaspoons ground ginger
2 cloves garlic, minced
Combine the soy sauce, broth, honey or agave nectar, vinegar, ginger and garlic in a mason jar. Seal and shake well, until incorporated. Use right away, or refrigerate for up to 4 weeks.
This is a great sauce to have in your repertoire when you need to pull together a fast meal out of whatever’s in the refrigerator. Toss it with leftover rice or noodles, vegetables and any kind of protein for an impromptu dish of fried rice or lo mein, or use it as a marinade for chicken, beef or tofu.
Add a squirt of lime juice and Sriracha to give it a Thai-inspired flavor, or substitute it for that packet of dried seasoning the next time you mix up a late-night bowl of ramen.