Ohsawa Nama Shoyu Organic Soy Sauce Description
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Unpasteurized Soy Sauce
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USDA Organic
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Kosher
The Only Soy Sauce That's Fresh And Alive!
Our Nama Shoyu is unpasteurized - fresh and alive, made with mountain spring water and traditionally aged in cedarwood kegs for 1 year.
No added alchol or preservatives. Certified Kosher.
Directions
Refrigerate after opening.
Free Of
Added alcohol and preservatives.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tbsp. (17 mL)
Servings per Container: About 64
| Amount Per Serving | % Daily Value |
|
| Calories | 10 | |
|
| Total Fat | 0 g | 0% |
|
| Sodium | 800 mg | 35% |
|
| Total Carbohydrate | 1 g | 0% |
|
| Protein | 1 g | * |
|
| Potassium | 94 mg | 2% |
|
*Daily value not established.
Other Ingredients: Organically grown soybeans, mountain spring water, organically grown whole wheat, sea salt.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
Reviews
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Spicy Peanut Soup With Sweet Potato & Kale
While comforting and nutritious, this spicy peanut soup is also seductively fragrant and bursting with exciting flavor. The broth of coconut milk, peanut, shallot and chili pepper brings bites of chopped kale, mushrooms and sweet potato into exotic territory. Incorporating gochujang, a savory, sweet and spicy fermented chili condiment popular in Korean cooking, it has just the right balance of creaminess and kick.
Spicy Peanut Soup With Sweet Potato & Kale
- 2 Tbsp. olive oil
- 1 large shallot (diced)
- 3 cloves garlic
- 3 stalks green onions (chopped)
- 1 serrano chili pepper (minced)
- 1 Tbsp. gochujang paste
- 1 can (14 oz.) full fat coconut milk
- 1/3 cup creamy peanut butter
- 4 cups chicken stock (or vegetable stock if vegan)
- 2 Tbsp. soy sauce
- Pinch salt
- Pinch pepper
- 1 sweet potato (peeled and cubed)
- 1 cup kale (roughly chopped)
- 5-6 mushrooms (chopped)
- Juice of 1 lime
- Heat large Dutch oven or pot over medium heat. Add olive oil.
- Add shallots, garlic, serrano chili pepper and green onion. Sauté 2-3 minutes.
- Incorporate gochujang paste and mix well for 2 minutes.
- Mix in coconut milk, peanut butter, stock, soy sauce, pinch of salt and pepper. Stir well and bring to boil.
- Reduce heat to simmer, add sweet potatoes and cook 10 minutes or until potatoes are tender.
- Add kale, mushrooms and lime juice. Cook 5 minutes. Taste and adjust seasoning, if needed.
- Serve warm with fresh green onions and squeeze of lime.
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