My Secret Shallot Soy Sauce — With Coconut Sugar

The Secret Is Out

A lot of people assume that vegetarian or vegan food must be bland. I used to hear it all the time. And honestly, I understand where that comes from — if you simply remove the meat and do nothing else, yes, something will feel missing. But that is not how I cook. You just need to know a few tricks to tantalise your taste buds, and this little jar is one of my most treasured ones.

This is my secret sauce. It is what I reach for when I want to elevate a simple bowl of noodles, dress up a plate of tofu, or add a depth of flavour that makes people ask — what is in this? It is simple, it is deeply satisfying, and my daughter absolutely loves it. That, to me, is the highest endorsement.

A Note on the Ingredients

I am not going to play heavily on the health benefits here — this one is really about flavour and joy. But I do want to say a little about two ingredients I chose deliberately.

Avocado Oil I like to use a good quality oil, and for this recipe I choose avocado oil. Since I am frying the shallots over a sustained period of time — around 15 minutes — I need an oil with a high smoke point that will not break down or turn harmful under heat. Avocado oil has one of the highest smoke points of any cooking oil, sitting at around 520°F (271°C) — making it one of the safest and most stable choices for this kind of cooking. Beyond its heat stability, it is also rich in heart-healthy monounsaturated fats, vitamin E, antioxidants and phytosterols that support cholesterol management. Yes, it costs a little more than standard cooking oil — but I think it is worth paying a bit more for something that genuinely benefits the body. Consider it an investment in yourself.

Coconut Sugar My dietician once told me that if she had to choose only two sugars worth using, they would be coconut sugar and maple syrup — and the research backs this up.

To understand why, it helps to know about the Glycemic Index (GI) — a scale from 0 to 100 that measures how quickly a food raises your blood sugar after eating it. The lower the number, the slower and more gently it affects your blood sugar — which means more stable energy, fewer cravings and less strain on the body overall.

Coconut sugar has a GI of just 35 — significantly lower than refined white sugar at 65 — meaning it causes a much slower and more gradual rise in blood sugar. It also retains trace minerals including iron, zinc, calcium and potassium, and contains inulin, a prebiotic fibre that helps slow glucose absorption further. Maple syrup, the other worthy contender, is rich in antioxidants and manganese and has a GI of around 54 — still considerably gentler on the body than refined sugar.

Both are still sugars and are best enjoyed in moderation — but when you do reach for something sweet, these are the ones worth choosing.

The Recipe

My Secret Shallot Soy Sauce

Makes 1 jar | Ready in 20 minutes

Ingredients

• 150ml avocado oil (or another high smoke point oil you trust)

• 150g shallots, finely shredded

• 200ml soy sauce

• 3 tbsp coconut sugar (adjust as you wish, depending on the saltiness of soy sauce you use)

Method

1. Heat the avocado oil in a saucepan over medium heat until hot.

2. Add the shredded shallots and fry gently, stirring occasionally, for around 10 minutes — you are looking for a light golden colour and that irresistible aroma that tells you the fragrance and flavour have transferred beautifully into the oil.

3. Keep a close eye toward the end — remove the shallot shreds just before they turn dark. You want golden, not burnt. A burnt shallot will leave a bitter note in the sauce and we absolutely do not want that.

4. Add the soy sauce to the pan and stir gently.

5. Add the coconut sugar slowly, stirring as you go. Let everything cook together for about a minute, allowing the sugar to dissolve and the flavours to marry.

6. Remove from heat.

7. Allow to cool slightly, then transfer into a clean glass jar.

8. Store in the refrigerator.

How to Use It

This sauce is endlessly versatile. Here are my favourite ways to use it:

On noodles This is where it really shines. A spoonful stirred through a bowl of noodles — whether udon, ramen or Chinese noodles — transforms a simple dish into something deeply satisfying. It is my go-to finishing touch.

On jammy eggs My daughter's absolute favourite. A soft, jammy egg with a drizzle of this sauce on top — simple, perfect, and gone within seconds.

As a dip for fried tofu The umami depth of the sauce against the crispy exterior of fried tofu is a combination I never tire of. Try it once and you will understand.

As a general condiment Honestly, once you have a jar of this in the fridge, you will find yourself reaching for it constantly. It makes everything taste better.

A Closing Thought

The best cooking does not need to be complicated. Sometimes the most transformative thing in your kitchen is a small jar of something made with care and a little patience. This is one of those things.

Cook it with love. Share it with light.

As always, I am not a nutritionist or a medical professional — just a sound healer and home cook who has spent the past year paying very close attention to what she puts into her body. Please do your own research and consult a professional if you have any specific dietary or health concerns.