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Light Soy Sauce

Light soy sauce, a thinner and lighter-colored variant of traditional soy sauce, is a staple ingredient in various Asian cuisines. Made from fermented soybeans, wheat, salt, and water, it imparts a salty and umami flavor to dishes without overpowering the taste. Its relatively mild flavor profile and lower viscosity make it ideal for seasoning, dipping, and marinades. Commonly used in Chinese, Japanese, and Korean dishes, light soy sauce enriches the flavor of soups, stir-fries, sushi, and noodle dishes. It can also be combined with other seasonings like sesame oil, rice vinegar, and sugar to create a wide range of delectable sauces and dressings.
#10
IN SAUCES
83
CAL / 100G
$0.11
AVG / OZ
light soy sauce
50%
CARBS
0g
FAT
50%
PROTEIN
Light Soy Sauce FAQ
One of the most common mistakes people make when cooking with light soy sauce is using it interchangeably with dark soy sauce. Although both are derived from soybeans, the lighter version has a saltier and sharper taste in contrast to the mellower and slightly sweet flavor of dark soy sauce. As such, using one in place of the other can significantly alter the flavor of your dish. Light soy sauce is typically used during the cooking process, not just as a condiment. To get the most out of light soy sauce, remember to use it sparingly as its flavor can be quite intense. Start by adding a small amount to your dish, then adjust to your liking. In general, it's best to add light soy sauce at the end of cooking to help preserve its flavor. It's also important to choose a high-quality brand for maximum flavor and complexity. A little known trick is that light soy sauce can be used to give a beautiful color to fried eggs. Just splash a small quantity into the frying pan right before the eggs are fully cooked, and the sauce will coat the eggs, imbuing them with a lovely golden hue and a touch of umami flavor.
Can light soy sauce change the color of my dish?
Can I substitute light soy sauce with dark soy sauce?
Why is my food too salty when I use light soy sauce?
Can I use light soy sauce in marinades?
What type of dishes can benefit from light soy sauce?
What is the difference between light soy sauce and regular soy sauce?
Is light soy sauce less salty than regular soy sauce?
Can I use light soy sauce in salad dressings?
Is light soy sauce suitable for baking?
Can I use light soy sauce in a vegetable stir fry?
Expiration & Storage Tips
When does light soy sauce expire?
Light soy sauce can last a fairly long time. Unopened in a pantry, it can last up to 3 years past the printed date on the package. Once opened and kept in the pantry, it can last up to 6 months. If stored in the refrigerator after it has been opened, it can last up to 2 years. Freezing soy sauce is not usually necessary, due to its high salt content. Shelf life might extend, but the quality of the flavor can decline once defrosted.
How do you tell if light soy sauce is bad?
Telling if your soy sauce has gone bad is quite simple. First, check the color. If it's darker than usual, it could be a sign that it's starting to spoil. Also, take a sniff. Bad soy sauce will have a very strong unpleasant smell that deviates from its usual subtle aroma. If it has visible mold or if it has an odd taste, it's definitely time to toss it out.
Tips for storing light soy sauce to extend shelf life
• Always seal your soy sauce tightly after use. • If you use soy sauce infrequently, store it in the fridge once opened. • Keep the soy sauce in a cool, dry place away from direct light for optimal storage. • Avoid storing the soy sauce near a stove or heat, as temperature fluctuations can deteriorate its quality. • Do not freeze soy sauce. The high salt content acts as a preservative already, and freezing can alter the flavor.
EXPIRES WITHIN
2 - 3.6
YEARS
Equivalents
Health Info
Macros
1g
CARBS
0g
FAT
1g
PROTEIN
Allowed on these diets
VEGETARIAN
KETO
MEDITERRANEAN
LOW CARB
VEGAN
LACTOSE FREE
GLUTEN FREE
Contains these allergens
SOYBEANS
WHEAT
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