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What is the difference between Light and Dark Soy Sauce? To put it simply, light soy sauce is used for seasoning and dark soy sauce is used for adding colour to dishes. Light soy sauce is golden brown in colour and rich in taste to add flavour during marinating and seasoning stage
Here's the main difference between each of them:
Light soy sauce (7.2% sodium) – adds salt to a dish but doesn't stain noodles a deep mahogany colour nor does it add much "soy flavour"
Dark soy sauce (9.3% sodium) – must more intense in flavour and saltiness, noodles become a lovely dark colour
All purpose soy sauce (7% sodium) – pretty much light sauce but slightly more soy flavour. It won't stain noodles with colour.
Sodium percentages is the salt % in each type of soy sauce, and is an indication only as they differ between brands. The main takeaway here is that dark soy is saltier than light and all purpose.
Though dark soy sauce has more salt it in that light soy sauce, light soy sauce tastes saltier. This is because dark soy sauce has a much stronger soy flavour which overpowers the salty flavour.
What this means – many recipes call for a combination of dark soy sauce and light sauce to get the right balance of flavour, colour and saltiness. If you only use dark soy sauce, the sauce flavour is way too strong. If you just use light soy sauce, the sauce will be salty, but not very flavourful. So I use dark soy sauce to colour sauces/noodles and for flavour, then top up the saltiness using light soy sauce which adds saltiness, a little bit of flavour, and not much colour.
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How to Choose and Use Soy Sauce [ SOY SAUCE ] FullHappyBelly
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