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.
This is also still a waste. I just mount a salt lick (himilian pink of course) at my dinner table and periodically give it at lick while eating. You activate the salt receptors on your tongue whilst consuming very little actual sodium this way.
This makes it sound like it works…and that it’s a perfectly normal thing to do. I love it