Soy sauce is the most famous Asian ingredient for a reason. It makes food taste amazing. But if you’ve run out, can’t find it, or you’re looking to remove soy or gluten from your diet, it’s OK. Just reach for one of these simple soy sauce substitutes. Most of them are probably already in your pantry or fridge.
What is Soy Sauce?
Soy sauce, also called shoyu, is a versatile condiment used in a wide variety of Asian cuisines. It adds salty, savory umami flavors and makes things taste amazing.
It’s made by fermenting soybeans and wheat with Aspergillus mold. The basic ingredients are soybeans, wheat, salt and water.
There are some soy sauces made without wheat. These are called tamari. I generally buy a gluten-free soy sauce that uses rice instead of the wheat.
What to Look for in a Soy Sauce Substitute
Part of soy sauce’s magic is its versatility. It does a few jobs in a dish. It adds saltiness, savory depth (umami), a little sweetness and a dark color. The best substitute depends on which of these matters most in what you’re cooking, and whether you have any dietary needs:
- Need it gluten-free? Tamari, coconut aminos, fish sauce or salt.
- Need it soy-free? Coconut aminos, fish sauce, salt, Worcestershire sauce or anchovies.
- Want less sodium? Coconut aminos, or simply use less salt and add a squeeze of lemon or lime.
- Just run out? Fish sauce, miso paste or salt.
The Best Soy Sauce Substitutes
1. Fish Sauce
If I run out of soy sauce, my go-to substitute is fish sauce. The flavor of soy sauce is darker and more caramel than the bright, sour saltiness of fish sauce. But they both make food taste more delicious. Fish sauce is naturally soy-free, and most brands are gluten-free too (check the label).
Start with about the same amount of fish sauce. Be prepared to add more if needed. It’s brilliant in a stir-fry or a dipping sauce.
2. Salt
The main purpose of soy sauce is to season food. And while soy does bring a lot more than saltiness to the table, salt is its main contribution.
Salt can be the easiest substitute, and you may enjoy the cleaner flavor it provides. A splash of water helps if you need the liquid in a sauce or marinade.
Try seasoning your sushi or sashimi with sea salt flakes to experience how salt can be a more simple alternative to soy sauce.
3. Tamari
Tamari is a Japanese soy sauce made with little or no wheat, so look for tamari sauce labeled gluten-free if you have celiac disease. It’s slightly thicker and richer than regular soy sauce, but you can swap it 1 for 1. It’s the closest match in flavor, so it’s the best bet for a gluten-free diet. It still contains soy though, so it’s not suitable for a soy allergy. See my tamari substitutes for more ideas.
4. Miso Paste
Another option to give you the salty, umami-rich flavors is the Japanese condiment miso paste. Miso is thicker than soy sauce, so it’s best to mix it with a little water first. Start by substituting 1 teaspoon miso paste and 2 teaspoons water for each tablespoon of soy sauce. It’s great in soups, dressings and glazes.
5. Coconut Aminos
If you’re avoiding soy for health reasons, coconut aminos are a soy-free and gluten-free option. They’re made from fermented coconut tree sap and salt. The flavor is much sweeter and significantly less salty than soy sauce. The coconut aminos I have are 37% sugar, so I use them sparingly! Start with less and add more as needed.
You may find substituting a little coconut aminos plus some salt gives the best balance.
6. Worcestershire Sauce
Worcestershire sauce has a similar savory taste and complex flavor, thanks to ingredients like anchovies, tamarind and vinegar. It’s tangier and thinner than soy sauce, so start with about half the amount and add a pinch of salt. It works well in marinades, beef dishes and soups, but I wouldn’t use it with sushi. Some brands are soy-free and gluten-free, so check the label. Here are my Worcestershire sauce substitutes if you’re out of that too.
7. Liquid Aminos
Liquid aminos taste very similar to soy sauce and are gluten-free, so they’re an easy 1 for 1 swap. Just note that they’re made from soybeans, so they’re not soy-free.
8. Anchovies
A few finely chopped anchovies added to a curry or stir-fry can add the savory saltiness and depth of flavor you’re looking for. It wouldn’t be my first option though.
How to Make a Quick Soy Sauce Substitute
If you’d like a quick homemade recipe to use in place of soy sauce, here in Australia my favorite pantry hack is Vegemite or Promite! I tested both and was pleasantly surprised. Their salty, savory yeast flavor makes a surprisingly good stand-in for soy sauce. Mix 1 teaspoon Vegemite or Promite with 1 teaspoon water to make a smooth paste, then dilute the mixture with 2 more teaspoons water. That makes about 1 tablespoon, enough to replace 1 tablespoon of soy sauce. Promite was my favorite because it has a slight sweetness, a bit like soy sauce. Vegemite has a more yeasty flavor, but it still works well. Vegemite is made from yeast grown on grain, so it isn’t gluten-free. If you’re celiac, check the label of whichever spread you use.
Soy Sauce Substitute Ratios at a Glance
- Fish sauce: 1 for 1, then adjust to taste
- Tamari or liquid aminos: 1 for 1
- Miso paste: 1 tsp miso + 2 tsp water per 1 tbsp soy sauce
- Coconut aminos: start with 1 for 1 plus a pinch of salt
- Worcestershire sauce: half the amount plus a pinch of salt
- Vegemite or Promite: 1 tsp + 3 tsp water per 1 tbsp soy sauce
- Salt: a pinch or two, plus a splash of water if you need the liquid
What is the Healthiest Substitute for Soy Sauce?
Soy sauce is high in sodium, so if you’re watching your salt intake, coconut aminos are usually the best choice because they have much less sodium. You can also buy reduced-salt soy sauce. Or simply use less soy sauce and boost the flavor with garlic, ginger, chili and a squeeze of lime instead.
Can I Use Teriyaki or Ponzu Instead of Soy Sauce?
Yes, at a pinch. Both are made with soy sauce. Teriyaki is sweetened with sweeteners like sugar, mirin or sake, so use less and expect it to add sweetness. Ponzu is a citrusy soy sauce that’s lovely for dipping. Neither is suitable if you’re avoiding soy. See my teriyaki sauce substitutes too.
The Best Substitute for Each Dish
- Stir-fries: fish sauce is my favorite. Coconut aminos plus a pinch of salt also work well.
- Marinades and glazes: Worcestershire sauce, coconut aminos or miso thinned with a little water. Coconut aminos will caramelize nicely thanks to their sweetness.
- Sushi and sashimi: sea salt flakes, tamari, or a little fish sauce mixed with lime juice as a dip.
- Soups and stews: miso paste, salt or the Vegemite or Promite hack.
- Fried rice and noodles: fish sauce, tamari or coconut aminos.
- Roasted or stir-fried vegetables: a drizzle of coconut aminos or a pinch of salt and a squeeze of lime.
- Dressings: miso paste or fish sauce whisked with lime juice and a little honey.
Delicious Soy Sauce Flavor Pairings
- Chicken & Soy Sauce
- Fish & Soy Sauce (think sushi)
- Chili & Soy Sauce
- Ginger & Soy Sauce
- Garlic & Soy Sauce
- Rice & Soy Sauce
- Green Onions (Scallions) & Soy Sauce
More Asian Sauce Substitutes
More Ingredient Substitutes
Also see the Simple Ingredient Substitutes Index.
In your corner,
Jules from Stonesoup xx
(Your favourite Australian Food Scientist)
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