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how do you cook with soy sauce?
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It can be an unsung hero in many tomato-based recipes. I use a tablespoon of it when I make jambalaya and beef stew.
Wait. What happens if I were to add a little soy sauce to spaghetti bolognese? I'm very intrigued.
Italian ramen
I do it. Tastes great! I also add a bit of milk and others use a bit of fish sauce as a secret ingredient.
I find anything with natural umami like tomatoes, some fish and mushrooms benefits a lot from an underlying layer of soy sauce flavor. Like balancing the acid and salt in a dish, juuuust enough to accentuate what's already there, but not enough to be it's own distinct flavor.