PANTRYFLEX

stove · pan sauce

★ STARRED KITCHENPrep 10 minCook 15 min

Juniperhall Soy Broth

Independent adaptation of a publicly published Jon Yao recipe. Not affiliated with, sponsored by, or endorsed by Jon Yao.

Jon Yao's Juniperhall Soy Broth, from the published recipe.

Ratio

Ratio by volume: Water 160 ml, Soy Sauce 15 ml, Soy Sauce 10 ml, Fish Sauce 5 ml
Water 160 mlSoy Sauce 15 mlSoy Sauce 10 mlFish Sauce 5 ml

Ingredients

  • Water — 2/3 cup (160 ml)
  • Soy Sauce — 1 Tbsp (15 ml)
  • Soy Sauce — 2 tsp Fortified Soy Sauce (10 ml)
  • Fish Sauce — 1 tsp (5 ml)
  • Sugar — 1 1/2 tsp (6 g)

Method

  1. This sauce is cooked on the stove — the jar is for storing it, not making it.
  2. Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
  3. Finish off heat; adjust seasoning.

Companion jar

Juniperhall Soy Broth wants a whisk and a stove — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Taiwanese-Californian chef of Kato in Los Angeles; James Beard Best Chef California 2025 and Michelin two stars. Fine-dining tasting menus drawn from Taiwanese home cooking.

Originally published as Soy Broth (Steamed Fish).

Adapted from a Jon Yao recipe (Jonathan Yao / Food & Wine).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Jonathan Yao / Food & Wine (published as “Soy Broth (Steamed Fish)”). Full citation lives in Provenance.

Companion jar