Looking for a substitute for soy sauce? Whether you’re avoiding gluten, cutting down on sodium, or just out of soy sauce, we’ve got you covered. Discover 7 alternatives that deliver the salty, savory flavor you crave.
Looking for a stellarsoy saucesubstitute? Whether you’re avoiding yet another grocery store run (yeah, we see you) or looking for an alternative that’s gluten-free or low sodium, you have some options.
We’ve rounded up seven solid soy sauce replacements that still offer that salty, savory flavor yoursushiandstir-frycan’t live without.
What exactly is soy sauce?
Soy sauce— also known as shoju — is a brown liquid that’s made from fermentedsoybeansand packs a salty,umamiflavor.
Originally from China, thecondimenthas been used in East Asian and SoutheastAsian cuisinesfor thousands of years. And it makes a meanmarinadeforgrilling. 🔥
There are dozens ofsoy sauceson the market, but they pretty much all consist of these 5 ingredients:
But while it is delicious, soy sauce poses a problem for folks with soy or wheat sensitivities.
Folks watching theirsodium intakemight also want to steer clear of this pantry staple —1 tablespoonof regular soy sauce has almost40 percent of the recommended Daily Value (DV)for sodium. Lower sodium versions are available but still have about22 percentof the DV per tablespoon.
Best soy sauce substitutes
Avoidingsoy,wheat, or extrasodiumdoesn’t mean you need to ditch every recipe that calls for soy sauce. Here are some dope alternatives.
Tamari, also called shoyu, is a fermented Japanese soy product. The difference between this and soy sauce is simple: Tamari is made without wheat. That’s a #win for the gluten-free crowd.
Tamariis probably the most straightforward soy sauce swap. It contains comparable ingredients that are processed similarly. That means it’s still pretty dang salty, though. The lack of wheat translates to heftierumamiflavor too.
Use tamari like you’d use any soy sauce. But if you’re severelysensitive to gluten, check yourlabels. Some tamari is made in facilities that also process wheat.
How to sub:Swap tamari for soy sauce at a 1:1 ratio.
2. Coconut aminos
Coconut aminosis a dark brown, slightlysweet and saltysauce made fromfermentedcoconut plant sap.
This condiment is a major player in the soy sauce substitute arena. And it’s a great option for folks with multiple food sensitivities.
Coconut aminosis:
Swapcoconut aminosfor the soy sauce insalad dressings,dipping sauces, andmarinades.
How to sub:Swap coconut aminos for soy sauce at a 1:1 ratio.
3. Fish sauce
Like soy sauce,fish saucegets VIP status in Southeast Asian dishes. Also like soy sauce, it’sfermentedand offers that umami flavor.
So, what’s the diff?Fish sauceis made fromfermentedfish aminos instead of fermented soybean. That makes it taste hella bright and briny.
Fish saucemakes a strong soy sauce alternative for folks who enjoy fishy flavor and don’t mind ahefty dose of sodium. But not all fish sauces are gluten-free, so check yournutrition labels. You’ll also want to skip this one if you’re vegetarian or vegan — the name says it all.
How to sub:Swap fish sauce for soy sauce at a 1:1 ratio.
4. Worcestershire sauce
Worcestershire sauce is made from a fermented blend of ingredients likesugar, anchovies, salt,spices, andvinegar. Originating from England, it has a different flavor profile that’s a little less umami and a little more tang. If that’s your jam,Worcestershire saucemight become your new fave broth and marinade ingredient.
Worcestershire saucedoesn’t have as muchsaltas soy sauce — a win for folks who are watching theirsodiumlevels. But it also means you might need to play around with salt andspicemeasurements.
Because Worcestershire has more sugar than some other options, it may not be the best choice for those who are counting carbs.
Also, with anchovies in the mix, it’s not usually vegan-friendly — but some vegan versions are available.
How to sub:If you’re OK with tartness, swap Worcestershire sauce for soy sauce at a 1:1 ratio. If you prefer less tang, use a little less Worcestershire and add a sprinkle of salt for good measure.
5. Liquid aminos
Liquid aminosis a dark, salty sauce made fromunfermentedsoybeans — so it’s not soy-free. But it isvegan,gluten-free, andalcohol-free.
Because it’s made will soybeans, it offers a pretty comparable swap in recipes, but it has a slightly milder, sweeter taste than soy sauce. It also containsmore sodium.
How to sub:Swap liquid aminos for soy sauce at a 1:1 ratio.
Misois a fermented paste made from soybeans,grain, koji (a mold), and salt — so it’snotalways gluten-free.
You’ll notice that miso’s flavor is milder than those of most soy sauces. But the more significant difference between these two products is texture.
TBH, replacing a liquid with a paste isn’t always easy. Your success will depend on the recipe. Still, miso can be a solid soy sauce substitute that alsoadds some proteinto recipes.
How to sub:Swapmisowith soy sauce at a 1:2 ratio (more miso to match the flavor) or thin the miso paste with liquid aminos and use the liquid as a 1:1 swap.
7. Oyster sauce
Stirsalt,sugar, and a thickening agent into caramelizedoysterextract and voila! You haveoyster sauce.
This dark, syrupy sauce adds a similarly complex flavor to Asian and Southeast Asian dishes withless sodiumthansoy sauce. But the flavor is a bit more sweet and salty thanumami(and, unlike with fish sauce, you don’t have to worry about a strong fish flavor).
Just check your labels if you’re trying to swap oyster sauce for soy sauce because of a food sensitivity. Some oyster sauces contain soy and gluten.
And, as with the other seafood-based sauces, you’ll want to go with a different option if you’re vegetarian or vegan.
How to sub:you may swap oyster sauce with soy sauce at a 1:1 ratio, but don’t expect an exact flavor match.
What about a soy sauce substitute recipe?
Wanna whip up your very own soy sauce swap? We trawled the supermarket for ingredients withumamioomph, compared a slew of soy sauce substitution concoctions, and created a soy sauce alternative of our own.
Here’s what you need to create about 1 cup of faux soy sauce.
Ingredients
Instructions
Soy sauce is a common ingredient in Asian and Southeast Asian dishes. It infuses food with a complex salty, umami flavor created by fermenting soybeans and wheat.
Folks with dietary restrictions can use alternative liquids liketamari,fish sauce, and more. But it’s essential to consider sodium content, flavor profile, and liquid consistency to find the best swap for your recipe.
