Re: salt and pepper, mushroom flavored soy sauce

On Sat, 19 Apr 2025 2:19:59 +0000, songbird wrote:

Mom brought home some chicken soup that someone else
bought but it ended up not being needed.
>
i can eat it but i don't think it is very good soup.
the chicken is sawdust white meat, not at all tender
and very little flavor.  the noodles are good.
carrots, celery are at least ok.
>
pretty much though it is ruined by having too much
salt and way too much black pepper.  i had a pint
for dinner and my mouth was toasted from the pepper.
at least i don't get blisters from exposure to it.
i did warn Mom that she couldn't eat it.
>
and then this past week Mom made some fried rice and
she likes to use the mushroom flavored soy sauce in
that.  we were about to run out of it and so she was
motivated enough to not only remember that we were
about out, but said that she would go to the Asian
food store and pick up some more.  so i made sure we
had the right address and she took the empty bottle
with her to make sure she would get the right kind
(the lighter kind because the dark stuff is way too
strong for us).  she came home with two bottles and
was happy that the price was the same as the time
when i bought the last bottle.  i told her we should
get a case because the price is likely to be going
up.
>
  anyways, something like that would be a much better
flavor bump for a chicken soup (a small amount) to
replace some or all of the salt.
>
>
  songbird

I have dark soy sauce and regular soy sauce. The dark sauce is used in
for adding color to a dish i.e., to darken the sauce. The regular soy
sauce is typically used with the dark sauce to season the dish. There's
also some clear soy sauce that has a minimal effect on the appearance.
This photo makes me laugh.
https://photos.app.goo.gl/42aZdu6qAgE9pkwS8