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THE STAPLE
from RS - March 2015
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REAL SIMPLE’S FAVORITE BRAND
Soy Sauce It has the same satisfying flavor as the original recipe, but with 40 percent less salt.
3 TASTY IDEAS
RECIPE Soy and coconut kale chips
An addictive combination of crispy and subtly sweet.
HANDS-ON TIME:
5 MINUTES
TOTAL TIME: 25 MINUTES SERVES 4
Rub 1 small bunch stemmed kale with 1 tablespoon each canola oil and soy sauce. Toss with 2 tablespoons shredded unsweetened coconut. Roast on 2 baking sheets at 300º F, tossing and rotating the sheets halfway through, until crispy, 15 to 17 minutes.
HOW TO STORE IT
Store unopened bottles in the pantry for 3 years. Opened bottles should go in the refrigerator and last about 1 month.
THE STAPLE
SOY SAUCE
EASY UPGRADE predinner nibble
Toss 1 can chickpeas with 2 tablespoons soy sauce and 2 teaspoons canola oil. Roast at 450° F until dark brown and crispy, about 15 minutes. Sprinkle with toasted sesame seeds and serve.
EASY UPGRADE last-minute snack
Drizzle a little soy sauce and Sriracha or fresh lime juice in the well of a halved avocado. Grab a spoon and dig in.
It’s not just for takeout! Full of umami—the mysterious fifth taste often described as “savory”—this richly flavored condiment has a salty kick that wakes up snoozy spaghetti, rice, or soup. Soy sauce is made by a slow, months-long fermentation of soybeans, salt, and wheat. (Gluten-free options are available, too.) Some makers add chemicals to speed up this process, so look for brands that are naturally fermented or brewed.
Written by Charlyne Mattox Photograph by Victor Prado
WHY ARE SALTY FOODS, LIKE SOY SAUCE, SO IRRESISTIBLE? Read up on this at realsimple.com/umami.
