Dark Soy Sauce 500 ML

AED 1,335

Soy sauce, is a liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine and Aspergillus oryzae or sojae molds. Soy sauce in its current form was created about 2,200 years ago during the Western Han Dynasty of ancient China and spread throughout East and Southeast Asia where it is used in cooking and as a condiment.

Superior Dark Soy Sauce from Razmin is a darker, thicker and a little sweeter version of regular soy sauce. Not only does it add flavor to dishes but also darkens the color of noodles, rice and other sauces. Slightly different from regular soy sauce, it has a mild sweet and less salty taste. Only a teaspoon of Razmin Superior Dark Soy Sauce is sufficient for turning pale color of the dish to amber brown, and filling it with an enjoyable flavor. This dark soy sauce may not be suitable for individuals with allergies related to wheat and soy.

Razmin Dark Soy Sauce makes a great marinade or can be splashed into stews or used in sauces for meat and vegetables. Use this dark soy sauce to give color to noodle dishes; its sweetness also makes it good as a dipping sauce.

Water, Selected Soybeans, (NON-GMO), Salt, Caramel (E150), Wheat Flour, Potassium Sorbate(E621),

1.9 L, 250 ML, 500 ML

Out of stock


Available Recipes

Soy Sauce Noodles

Soy Sauce Noodles

Thin egg noodles stir fried until just crisp and then tossed with a sweet and savory soy-based sauce, crunchy bean sprouts, green onions, and carrot.


  • 1 Tablespoon Soy Sauce
  • 2 Teaspoons Razmin Soy Sauce
  • 2 Teaspoons Razmin Sesame Oil
  • 2 Teaspoons Dark Brown Sugar
  • 1 Teaspoon Razmin Sriracha Chilli Sauce Extra Hot
  • 2 Tablespoons Cooking Oil Divided
  • 3 Ounces Thin Egg Noodles 2 Bundles
  • 2 Cloves Garlic Minced
  • 2 Green Onions Sliced into matchsticks, white/light green and darker green parts separated.
  • 1 Medium Carrot Thinly sliced into matchsticks or ribbons.
  • 3 Ounces Bean Sprouts


  • In a small bowl, whisk together Razmin Soy Sauce, Razmin Sesame oil, sugar, and Razmin Sriracha Chilli Sauce. Set aside.
  • Bring a large pot of water to a boil. Add noodles and cook for 2 to 3 minutes or until tender. Drain and rinse under cool water.
  • In a large skillet or wok, heat 1 tablespoon vegetable oil over medium-high until it shimmers. Add noodles and cook for 2-3minutes, without stirring, until bottom turn slightly brown. Flip over as best you can and cook for another 2 minutes. (Even though the noodles will not get entirely crispy, this step helps dry them out so they do not stick and absorb the flavourful sauce.) Slide noodles onto a plate and set aside temporarily.
  • Return skillet to medium-high heat with remaining 1 tablespoon oil. Add garlic along with white and light green parts of green onion and quickly sauté (about 30 seconds). Return noodles to skillet along with soy sauce mixture. Toss well with a pair of tongs or chopsticks, breaking up clumps of noodles as you go, until noodles are entirely coated, about 2 to 3 minutes. Add dark green parts of green onion, carrot ribbons, and bean sprouts and cook for 1 minute more or until softened.
  • Remove from heat and divide among bowls; serve immediately.

Soy Sauce Chicken

Soy Sauce Chicken

A delicious, fast, and easy recipe for any week night dinner. The chicken comes out flavourful with a sweet and tangy glaze. Serve with rice and steamed snow peas for a complete meal.


  • 1 Cup Sugar
  • 1 Cup Razmin Soy Sauce
  • 1 Cup Water
  • ¼ Cup Garlic Minced
  • ¼ Cup Ginger Minced
  • 5 Pounds Chicken Thighs with Skin and Bones
  • ¼ Cup Green Onions Chopped


  • Combine Sugar, Razmin Soy Sauce, water, garlic and ginger in a large pot; stir until sugar is dissolved.
  • Add chicken and bring to boil. Using tongs, turn chicken in the pot every 5 minutes. Boil chicken till its no longer pink at the bone (about 35 minutes).
  • Sauce mixture will turn into a rich, brown glaze.
  • Remove pot from heat and let cool 10 minutes. Place chicken on a platter and garnish with chopped green onions.
  • Serve with boiled rice.

Additional information

Weight 500 g


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