Soy Foam
Soy foam is an easy-to-make culinary garnish that requires only soy sauce, water, sugar, and soy lecithin blended with an immersion blender into a stable, savory foam perfect for plating.
Soy foam is an easy-to-make culinary garnish that requires only soy sauce, water, sugar, and soy lecithin blended with an immersion blender into a stable, savory foam perfect for plating.
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Combine all of the ingredients in a sauce pan. Bring to a simmer while whisking occasionally to break up any lumps. Strain through a chinois into a wide, flat bottomed, container. You can set the soy sauce mixture aside like this for several hours.
When ready to serve, blend the soy sauce mixture using an immersion blender until a nice head of foam develops. Let the soy foam sit for 1 minute to stabilize and then spoon it out onto your dish.
Store the strained soy mixture in an airtight container in the refrigerator for up to 5 days; blend fresh when ready to serve.
immersion blender · chinois or fine-mesh strainer · sauce pan · wide flat-bottomed container
Soy lecithin is an emulsifier that stabilizes foam. Buy it online from specialty cooking retailers or molecular gastronomy suppliers.
The strained soy sauce mixture can be set aside for several hours before blending into foam.
The 1-minute rest allows the foam to stabilize and achieve the proper texture before serving.
An immersion blender is essential to create the foam; a regular blender will not produce the same aerated result.
Soy foam works as a garnish for Asian-inspired soups, seafood dishes, and refined plated appetizers.
