Regular soy sauce mathematics?
I've found several recipes that I'd love to try which all contain quite a large amount of low-sodium soy sauce. The problem is that I only have regular soy sauce - and about four bottles of it, thanks to being very forgetful when I go to the supermarket! It would be awesome to be able to use some of that up, but what's the correct proportion of regular soy sauce to use in place of the recipe-prescribed amount of the low-sodium stuff? And can I replace the remaining liquid with just water, or would something like sake or rice vinegar be necessary?
Thanks everyone for your tips, they were useful to gauge proportions - I just made the first recipe on my to-do list for soy sauce with 1/2 the amount required for the low-sodium variety, and decided to replace the other half of the liquid with ginger steeped in hot water to add a little flavour and interest. It worked really well - highly recommended! And hey, a little sodium here and there is just one of life's treats.
I use kikkoman lite, but when Mr. LP808 is kind enough to go grocery shopping and gets regular, I do 1 cup water to 1/4 cup soy sauce. Disclaimer: I even cut light soy sauce to cut sodium for health reasons, I may not be the best guide if you don't need to watch your sodium intake. Mirin, sake, and rice vinegar are all tasty additions, but not truly needed.
It depends on how "lite" the light soy sauce is supposed to be.
With a bottle of low sodium that my son picked up I found that I needed nearly twice as much as regular for marinades, and about half again as much for stir fry.
If the recipe is something you can taste as you go, I would start with 1/4 to 1/2 the amount of regular, then add as needed to taste.
You can cut regular soy sauce with water or other liquid, but that may affect "soy" flavor.