Soy Sauce Substitute: 6 Alternatives for Cooking and Marinades

Whether you’re dealing with a dietary restriction, an empty pantry, or simply a desire to try something new, finding a reliable substitute for soy sauce is a common kitchen challenge. As a foundational ingredient in many cuisines, soy sauce provides a complex, savory, and umami-rich flavor that can be difficult to replicate. To find the best alternatives, we spent weeks in the test kitchen, experimenting with common (and not-so-common) pantry staples. We evaluated each substitute for its flavor, texture, and versatility, and determined where it shines and where it falls short. This article presents our findings on six popular soy sauce substitutes: coconut aminos, tamari, Worcestershire sauce, liquid aminos, fish sauce, and miso paste.

Quick Reference Table

1. Coconut Aminos

Coconut aminos has gained significant popularity as a soy-free and gluten-free alternative to soy sauce. It is made from the fermented sap of coconut palm trees and salt. The result is a dark, thin sauce that is often marketed as a healthier alternative to soy sauce.

Taste and Texture

In our tests, we found that coconut aminos is noticeably sweeter and less salty than traditional soy sauce. The flavor is mild and less complex, with a hint of that sweetness carrying through in the finished dish. The texture is thinner and more watery than most soy sauces. In terms of umami, it has a moderate depth, but it lacks the fermented complexity of a good quality soy sauce. When used in a 1:1 ratio, the sweetness can be quite pronounced, so we recommend starting with a smaller amount and adjusting to taste.

When It Works

We found that coconut aminos works best in applications where its natural sweetness is a complement to the other flavors in the dish. It is an excellent choice for marinades, especially for chicken and fish, where it adds a subtle savory note without overpowering the delicate flavors of the protein. It also works well in salad dressings and vinaigrettes, where its sweetness can balance out the acidity of the vinegar. As a finishing sauce for roasted or steamed vegetables, it adds a pleasant glaze and a touch of savory flavor.

When It Fails

Coconut aminos is not the best choice for dishes that require a strong, salty, and savory flavor. In our tests, it fell flat in heartier dishes like beef stews and rich noodle soups. When used as a dipping sauce for sushi or dumplings, its sweetness was overwhelming and it lacked the salty punch that is expected from a soy-based dipping sauce. We also found that it did not provide the same depth of color as soy sauce, which can be a drawback in dishes where a rich, dark color is desired.

Sodium and Gluten Content

One of the main selling points of coconut aminos is its lower sodium content. On average, it contains about 90mg of sodium per teaspoon, compared to 290mg in traditional soy sauce. This makes it a good option for those on a low-sodium diet. Coconut aminos is also naturally gluten-free, making it a safe choice for individuals with celiac disease or gluten sensitivity.

2. Tamari

Tamari is a Japanese sauce made from fermented soybeans. While it is often mistaken for soy sauce, there is a key difference: tamari is made with little to no wheat, whereas soy sauce is typically made with a significant amount of wheat. This gives tamari a unique flavor profile and makes it a popular choice for gluten-free cooking.

Taste and Texture

In our side-by-side comparisons, we found that tamari has a richer, deeper, and more complex flavor than regular soy sauce. It is less salty and has a more balanced taste, with a smoother finish. The texture is slightly thicker and more viscous than soy sauce, which gives it a pleasant mouthfeel. In terms of umami, tamari is a powerhouse. It has a deep, savory flavor that adds a significant amount of complexity to any dish. We found that it can be used as a 1:1 substitute for soy sauce in almost any application.

When It Works

Tamari is an incredibly versatile substitute that works well in a wide range of dishes. It is an excellent all-purpose substitute for soy sauce, and we found that it performed exceptionally well in dipping sauces, marinades, and glazes. Its rich flavor and slightly thicker consistency make it a great choice for dishes where you want the sauce to cling to the food, such as in a stir-fry or as a glaze for grilled meats. We also found that it added a wonderful depth of flavor to soups and stews.

When It Fails

It is difficult to find a situation where tamari fails as a soy sauce substitute. Its flavor is so well-balanced and complex that it can enhance almost any dish. However, in some very delicate dishes, its rich flavor might be slightly overpowering. In these cases, you might want to use a slightly smaller amount of tamari than you would soy sauce. But for the most part, we found that tamari is a reliable and delicious substitute.

Sodium and Gluten Content

Tamari has a similar sodium content to regular soy sauce, with about 290mg of sodium per teaspoon. However, low-sodium versions are widely available, which typically contain about 180mg of sodium per teaspoon. The biggest advantage of tamari is that it is usually gluten-free. While some brands may contain trace amounts of wheat, most are made without any wheat at all. As always, it is important to check the label to be sure.

3. Worcestershire Sauce

Worcestershire sauce is a fermented liquid condiment that originated in Worcester, England. It has a complex and unique flavor that is derived from a long list of ingredients, including vinegar, molasses, anchovies, tamarind, and various spices. While it is not a traditional substitute for soy sauce, its savory and umami-rich flavor makes it a viable option in certain situations.

Taste and Texture

Worcestershire sauce has a tangy, savory, and slightly sweet flavor that is quite different from soy sauce. The presence of anchovies gives it a distinct umami kick, while the vinegar provides a pleasant tanginess. The texture is thin and watery, similar to a light soy sauce. In our tests, we found that the flavor of Worcestershire sauce is quite strong, so it is best to use it in a 1:1 ratio as a substitute for soy sauce and adjust from there.

When It Works

We found that Worcestershire sauce works best in savory, cooked dishes where its complex flavor can meld with the other ingredients. It is an excellent addition to stews, casseroles, and shepherd's pie, where it adds a depth of flavor that is hard to achieve with other ingredients. It also works well in marinades for red meat, as its tangy flavor helps to tenderize the meat and adds a delicious savory note. We also enjoyed it in cocktail sauces and other savory condiments.

When It Fails

Worcestershire sauce is not a good substitute for soy sauce in Asian-style dishes, where a pure soy sauce flavor is expected. Its tangy and spiced flavor profile is not a good match for the delicate flavors of many Asian cuisines. It is also not suitable for vegetarian or vegan dishes, as it contains anchovies. We also found that it was not a good dipping sauce on its own, as its flavor was too strong and tangy.

Sodium and Gluten Content

Worcestershire sauce has a similar sodium content to soy sauce, with about 65mg of sodium per teaspoon. Some brands of Worcestershire sauce contain gluten, so it is important to check the label if you are on a gluten-free diet.

4. Liquid Aminos

Liquid aminos are a liquid protein concentrate made from soybeans. It is produced by treating soybeans with an acidic solution, which breaks down the soy protein into amino acids. The result is a dark, salty liquid that is often used as a substitute for soy sauce.

Taste and Texture

In our tests, we found that liquid aminos have a flavor that is very similar to soy sauce, but with a slightly sweeter and more distinct taste. The texture is similar to a light soy sauce, and it has a deep, dark color. In terms of umami, it has a good depth of flavor, but it lacks the fermented complexity of a high-quality soy sauce or tamari. We found that it can be used as a 1:1 substitute for soy sauce in most applications.

When It Works

Liquid aminos are a good all-purpose substitute for soy sauce. We found that they worked well in a variety of applications, including marinades, stir-fries, and soups. They are particularly good for marinating tofu and vegetables, as their slightly sweet flavor complements the natural flavors of these ingredients. We also found that they added a nice savory note to soups and stews.

When It Fails

The distinct flavor of liquid aminos can be a bit polarizing. Some people love it, while others find it to be a bit off-putting. We found that it was not the best choice for dishes where a pure soy sauce flavor is desired. In these cases, we would recommend using tamari instead. We also found that the sweetness of liquid aminos can be a bit too much in some dishes, so it is important to taste and adjust as you go.

Sodium and Gluten Content

Liquid aminos are very high in sodium, with about 320mg of sodium per teaspoon. This is slightly higher than traditional soy sauce, so it is important to use them sparingly if you are on a low-sodium diet. However, they are gluten-free, which makes them a good option for those with celiac disease or gluten sensitivity.

5. Fish Sauce + Water

Fish sauce is a staple ingredient in many Southeast Asian cuisines. It is made from fermented fish or krill that have been salted and pressed. The result is a pungent, salty, and umami-rich liquid that is used to add a savory depth of flavor to a wide variety of dishes.

Taste and Texture

Fish sauce has a very strong, pungent, and salty flavor that is not for the faint of heart. It has an intense umami flavor that is quite different from the umami in soy sauce. The texture is thin and watery. When used as a substitute for soy sauce, it is important to dilute it with water to temper its strong flavor. We found that a ratio of 1 part fish sauce to 2 parts water was a good starting point.

When It Works

We found that fish sauce works best in dishes where a strong, savory, and umami-rich flavor is desired. It is an excellent addition to stir-fries, marinades, and soups, where it adds a complex and delicious flavor. It is particularly good in dishes with bold flavors, such as curries and spicy noodle dishes. We also found that it was a great way to add a savory kick to marinades for grilled meats.

When It Fails

Fish sauce is not a good substitute for soy sauce in all applications. Its pungent flavor can be overpowering in delicate dishes, and it is not a good choice for dipping sauces. It is also not suitable for vegetarian or vegan dishes. We also found that the smell of fish sauce can be quite strong, which can be off-putting to some people.

Sodium and Gluten Content

Fish sauce is very high in sodium, with about 1490mg of sodium per tablespoon. This is significantly higher than soy sauce, so it is important to use it sparingly. However, it is gluten-free, which makes it a good option for those with celiac disease or gluten sensitivity.

6. Miso Paste + Water

Miso paste is a traditional Japanese seasoning made from fermented soybeans, salt, and koji (a type of fungus). It is a thick paste that is used to add a savory, umami-rich flavor to a wide variety of dishes, including soups, marinades, and glazes.

Taste and Texture

Miso paste has a salty, earthy, and savory flavor that is quite different from soy sauce. The flavor can vary depending on the type of miso, with white miso being the mildest and red miso being the most pungent. The texture is a thick paste, so it needs to be thinned with water before it can be used as a substitute for soy sauce. We found that a ratio of 1 part miso paste to 2 parts water was a good starting point.

When It Works

We found that miso paste works best in dishes where a savory, umami-rich flavor is desired. It is an excellent addition to soups and broths, where it adds a delicious depth of flavor. It also works well as a glaze for fish and vegetables, and it can be used to make a flavorful marinade for tofu and meat. We also found that it was a great way to add a savory kick to salad dressings and sauces.

When It Fails

Miso paste is not a direct substitute for soy sauce in all applications. Its flavor is quite different, and it has a thicker texture, even when thinned with water. We found that it was not a good choice for dipping sauces, as its texture was a bit gritty. We also found that it was not a good substitute for soy sauce in dishes where a pure soy sauce flavor is desired.

Sodium and Gluten Content

Miso paste is high in sodium, with about 630mg of sodium per tablespoon. This is higher than soy sauce, so it is important to use it sparingly. However, it is gluten-free, which makes it a good option for those with celiac disease or gluten sensitivity.

Practical Tips and Common Mistakes

When using a substitute for soy sauce, there are a few practical tips to keep in mind. First, it is always a good idea to start with a smaller amount of the substitute than you would use of soy sauce. You can always add more to taste, but it is difficult to remove the flavor once it has been added. Second, consider the other ingredients in your dish. If you are using a substitute that is sweeter than soy sauce, you may need to reduce the amount of other sweeteners in your recipe. Third, don't expect an exact match in flavor. The goal of using a substitute is to replicate the savory, umami-rich flavor of soy sauce, but it is unlikely that you will find a substitute that tastes exactly the same.

One of the most common mistakes that people make when using a substitute for soy sauce is using the wrong ratio. It is important to follow the recommended ratios, as using too much or too little of a substitute can have a big impact on the flavor of your dish. Another common mistake is not considering the flavor profile of the substitute. Each substitute has its own unique flavor, and it is important to choose a substitute that will complement the other flavors in your dish.

FAQ Section

What is the best gluten-free substitute for soy sauce?

The best gluten-free substitute for soy sauce is tamari. It has a rich, complex flavor that is very similar to soy sauce, and it is widely available in most grocery stores. Coconut aminos and liquid aminos are also good gluten-free options.

What is the best low-sodium substitute for soy sauce?

The best low-sodium substitute for soy sauce is coconut aminos. It has about 70% less sodium than traditional soy sauce, and it has a pleasant, slightly sweet flavor. Low-sodium tamari is also a good option.

Can I use salt instead of soy sauce?

While you can use salt to add a salty flavor to your dish, it will not replicate the complex, umami-rich flavor of soy sauce. Soy sauce adds a depth of flavor that salt alone cannot provide. If you are in a pinch, you can use a small amount of salt, but it is not an ideal substitute.

How do I make my own soy sauce substitute at home?

There are many recipes available online for making your own soy sauce substitute. A common recipe involves a combination of beef or vegetable broth, molasses, vinegar, and various spices. However, it is difficult to replicate the complex, fermented flavor of soy sauce at home. For the best results, we recommend using one of the substitutes that we have tested in this article.

Conclusion

Finding the right substitute for soy sauce can be a challenge, but it is not impossible. By understanding the flavor profiles and properties of the various substitutes, you can make an informed decision about which one is right for your dish. We encourage you to experiment with the substitutes that we have tested in this article to find the one that works best for you. With a little bit of experimentation, you can find a delicious and satisfying substitute for soy sauce that will allow you to enjoy all of your favorite dishes, regardless of your dietary restrictions or what you have in your pantry.