OK, but a beef-based soy sauce substitute just doesn't cut it for a lot of people, especially if needed for vegan/vegetarian dishes. For those who are worried about soy or MSG consider that most bouillon contains hydrolyzed vegetable protein, which is very often soy-based (unless the package specifies soy-free) & that ingredient is loaded with naturally occurring glutamates (which is not a problem for me, because that is where that deep Umami flavor comes from after all). I suggest substituting good quality vegetarian bouillon made with sea salt or if you can find it use some marmite or another kind of yeast extract (or try using both). Ciao.
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OK, but a beef-based soy sauce substitute just doesn't cut it for a lot of people, especially...