Soy-free Soy Sauce Substitute

Measure water into a small saucepan and bring to a gentle boil over medium-high heat.

Add beef bouillon to the boiling water and stir continuously until completely dissolved, about 1-2 minutes.

Remove the saucepan from heat and allow to cool for 2-3 minutes until no longer steaming.

Add red wine vinegar and molasses to the cooled broth, stirring well to incorporate.

Sprinkle ground ginger, black pepper, and garlic powder over the mixture and whisk thoroughly to combine all seasonings without lumps.

Strain the substitute through a fine-mesh sieve into a clean bottle or jar to remove any particles and achieve a smooth consistency.

Allow the soy sauce substitute to cool to room temperature before use, then store in the refrigerator for up to 2 weeks.