Allergen note
Most soy sauce, light or dark, is brewed from soybeans and wheat, so it contains two common allergens, soy and wheat. Introduce soy and wheat first through foods like tofu and bread; tamari is often wheat-free, and flavored versions such as mushroom or seafood soy sauce may contain other allergens, so check labels.
How to serve
Soy sauce is very salty, so leave it out of your baby's food before 12 months and add flavor with garlic, ginger or scallions instead. After 12 months, a few drops of reduced-sodium soy sauce stirred into a family stir-fry, noodles or fried rice is plenty; don't offer it as a dipping sauce.
Preparation
Despite its name, Chinese light soy sauce isn't low in salt: it is paler but saltier than thick dark soy sauce. Sweet soy sauce is also high in added sugar, so skip it before age 2. Choose a reduced-sodium soy sauce, add it at the end of cooking, measure it with a spoon and add no other salt to that dish.
Texture and choking risk
Soy sauce itself isn't a typical choking hazard, but it often flavors foods that are, such as chewy meat, whole peanuts or crunchy stir-fried vegetables. Cut meat into thin strips or shreds, cook vegetables until soft, keep the bottle out of reach and always supervise meals.
Starting ages are typical guidance for healthy, full-term babies who show signs of readiness. Your paediatrician may advise differently, especially where there is a family history of allergy.
Track first tastes and reactions
Log when your child first tries soy sauce, note any reaction and see it in the allergen tracker.
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