Soy Sauce Substitute Guide: What to Use When You’re Out of Soy Sauce

Whether you're dealing with dietary restrictions, food allergies, or simply ran out of soy sauce mid-recipe, finding the right soy sauce substitute can make or break your dish. Soy sauce is known for its deep umami flavor, saltiness, and dark color, but not every kitchen or diet allows for its use. Fortunately, there are many soy sauce alternatives, some nearly identical in flavor, others offering new and exciting taste profiles. In this guide, we’ll break down the best soy sauce substitutes for different needs, including gluten-free, soy-free, vegan, and low-sodium options.

• Types of Soy Sauce You Need to Know: Japanese, Chinese, Korean & More
• How Soy Sauce Is Made: Ingredients, Fermentation, and Flavor Explained

Most Popular Soy Sauce Substitutes

Looking for the best soy sauce substitutes? Whether you're avoiding soy, cutting sodium, or simply ran out of your go-to bottle, there are plenty of flavorful alternatives. Below are the most popular soy sauce substitutes, including their taste profiles, how to use them, and what dishes they work best in.

Tamari

Tamari is the closest substitute to soy sauce. It's made from fermented soybeans but typically without wheat, making it gluten-free.

• Flavor: Rich, savory, slightly less salty

• Best for: Stir-fries, dipping sauces, marinades, sushi

• Why use it: Ideal for gluten-free diets while maintaining authentic umami taste

Liquid Aminos

Liquid aminos are made from soybeans (or sometimes coconut) and are naturally gluten-free. Bragg is a popular brand.

• Flavor: Mild, slightly sweeter than soy sauce

• Best for: Dressings, sautéed vegetables, rice dishes

• Why use it: Soy-based but gluten-free and less salty than traditional soy sauce

Coconut Aminos

Coconut aminos come from fermented coconut blossom nectar and salt. They are soy-free, gluten-free, and lower in sodium.

• Flavor: Sweeter and lighter than soy sauce

• Best for: Paleo, Whole30, or keto cooking; light stir-fries and salad dressings

• Why use it: Excellent for soy-free, allergy-friendly diets

Fish Sauce

Fish sauce is made from fermented anchovies and salt. It’s a staple in Southeast Asian cooking.

• Flavor: Strong, salty, and pungent with intense umami

• Best for: Thai, Vietnamese, and Filipino dishes

• Why use it: A powerful umami bomb, but should be used sparingly

Worcestershire Sauce

This fermented British condiment contains anchovies, vinegar, and spices. It adds depth and savory notes.

• Flavor: Tangy, savory, slightly sweet

• Best for: Marinades, burger blends, sauces

• Why use it: Great soy-free swap with complex flavor

Ponzu Sauce

Ponzu is a citrus-infused Japanese sauce made with soy sauce, vinegar, and yuzu or lemon.

• Flavor: Tangy, slightly sweet, umami-rich

• Best for: Salad dressings, dipping sauces, sushi

• Why use it: Lighter, citrus-forward alternative to soy sauce

Teriyaki Sauce

Teriyaki sauce blends soy sauce with sugar, mirin, and sometimes garlic and ginger.

• Flavor: Sweet, salty, thick

• Best for: Grilled meats, stir-fries, glazing

• Why use it: Use as a substitute in recipes that benefit from a sweeter profile

Miso Paste

Miso is a fermented soybean paste that brings deep umami flavor.

• Flavor: Salty, earthy, rich

• Best for: Soups, stews, marinades, sauces (mixed with water or broth)

• Why use it: Great for thick sauces or adding depth to dishes

Oyster Sauce

Oyster sauce is made from oyster extracts, sugar, and salt, often with cornstarch.

• Flavor: Sweet-savory, thick, glossy

• Best for: Stir-fries, noodle dishes, braises

• Why use it: Works as a soy sauce alternative in Chinese-style cooking

Mushroom Broth or Dried Mushroom Liquid

Soak dried shiitake mushrooms to release a deeply savory liquid rich in natural umami.

• Flavor: Earthy, umami-rich, mild saltiness

• Best for: Soups, risottos, stir-fry bases

• Why use it: Vegan, soy-free, and adds natural depth

Balsamic Vinegar (with salt)

While not a direct match, balsamic vinegar combined with a pinch of salt can mimic the tang and complexity of soy sauce.

• Flavor: Sweet, tangy, acidic

• Best for: Salad dressings, glazes, reductions

• Why use it: Easy pantry substitute in a pinch

Maggi Seasoning

Maggi is a concentrated seasoning sauce made from fermented wheat protein (often soy-based outside Europe).

• Flavor: Intense, salty, slightly beefy umami

• Best for: Soups, egg dishes, meats

• Why use it: A flavor booster with a unique depth, though saltier than soy sauce

Anchovies or Anchovy Paste

Anchovies are naturally umami-rich and salty, often used in Mediterranean cooking.

• Flavor: Salty, pungent, deeply savory

• Best for: Caesar dressings, pasta sauces, stews

• Why use it: Offers strong umami flavor; use in small amounts for soy-free substitution

Salt (Plus Umami Boosters)

When nothing else is available, use salt and combine with ingredients like tomato paste, seaweed, mushroom powder, or nutritional yeast to mimic soy sauce’s complexity.

• Flavor: Customizable

• Best for: Emergency substitutions or allergen-sensitive cooking

• Why use it: Customizable and suitable for highly restricted diets

Substitution Ratios & How to Use

When replacing soy sauce in recipes, it's important to use the right ratio based on the strength, saltiness, and consistency of the substitute. Below is a breakdown of how to use each popular soy sauce substitute effectively:

1:1 Substitutes

These can be used in equal amounts as soy sauce in most recipes:

• Tamari: Use 1:1 – ideal for dipping, marinades, stir-fries

• Liquid Aminos: Use 1:1 – slightly milder; adjust salt in recipe

• Coconut Aminos: Use 1:1 – sweeter and lower sodium; best for light cooking or dressings

Reduced Ratio Substitutes

These are more concentrated or potent and should be used in smaller amounts:

• Fish Sauce: Use ½ tablespoon + ½ tablespoon lemon juice per 1 tablespoon soy sauce – balance its intensity with acidity

• Maggi Seasoning: Use ½ teaspoon per 1 tablespoon soy sauce – highly concentrated umami; adjust to taste

• Worcestershire Sauce: Use ¾ tablespoon per 1 tablespoon soy sauce – add a dash of salt if needed

Paste-Based or Liquid Alternatives

These require modification before use:

• Miso Paste: Mix 1 teaspoon miso + 2 teaspoons water for every 1 tablespoon soy sauce – works well in soups and sauces

• Mushroom Broth/Dried Mushroom Liquid: Use 1:1 or reduce slightly depending on concentration – ideal for soups and stews

Dietary & Allergen Considerations

Different soy sauce substitutes meet different dietary needs. Here's how they stack up for gluten-free, soy-free, low-sodium, and vegan diets.

Gluten-Free Soy Sauce Substitutes

• Tamari (check label; many brands are gluten-free)

• Liquid Aminos

• Coconut Aminos

• Miso Paste (some varieties)

• Mushroom Broth

• Fish Sauce (Red Boat brand is gluten-free)

Soy-Free Soy Sauce Substitutes

• Coconut Aminos

• Worcestershire Sauce

• Fish Sauce

• Miso Paste (chickpea-based miso only)

• Maggi Seasoning (European version; check label)

• Mushroom Broth

• Anchovies or Anchovy Paste

• Salt + umami-rich ingredients (seaweed, tomato paste, nutritional yeast)

Low-Sodium & Vegan Options

• Coconut Aminos (significantly lower sodium)

• Mushroom Broth (control salt content)

• Vegan Worcestershire Sauce

• Miso Paste (low-sodium varieties available)

• Nutritional Yeast + Salt + Acid (DIY vegan umami blend)

Choosing the Right Soy Sauce Substitute

The best soy sauce alternative depends on several factors:

Key Considerations

• Flavor profile: Do you want something salty, sweet, fermented, or umami-rich?

• Allergen needs: Avoiding soy, wheat, fish, or gluten?

• Sodium content: Need a lower-salt alternative?

• Availability: Do you need a pantry-friendly or specialty item?

Recommended Brands to Try

• Liquid Aminos – Bragg (gluten-free, soy-based, non-GMO)

• Coconut Aminos – Coconut Secret (soy-free, gluten-free, paleo, Whole30-approved)

• Tamari – San-J Tamari (brewed with 100% soybeans, gluten-free certified)

• Fish Sauce – Red Boat 40°N (anchovy-only, gluten-free, no added sugar)

• Maggi Seasoning – (check regional ingredients; some contain hydrolyzed wheat protein)

Soy Sauce Substitute Breakdown

FAQs Soy Sauce Alternatives

What is the best substitute for soy sauce?

Tamari is the closest match in flavor and texture, especially for gluten-free needs.

Is coconut aminos a good soy sauce substitute?

Yes, coconut aminos are a great soy-free, gluten-free, and lower-sodium alternative.

Can I substitute tamari for soy sauce?

Absolutely. Tamari can be used 1:1 in most recipes and offers a similar umami taste.

What can I use if I’m allergic to soy sauce?

Try coconut aminos, fish sauce, or mushroom broth for soy-free alternatives.

What liquid is closest to soy sauce?

Tamari or liquid aminos are the closest in taste and consistency.

How do you make a homemade soy sauce substitute?

Mix beef or vegetable broth with balsamic vinegar, molasses, and a pinch of salt for a quick DIY version.

Conclusion

From tamari and coconut aminos to miso paste and mushroom broth, choosing the right soy sauce substitute depends on your dietary preferences, cooking method, and flavor goals. While no one ingredient matches soy sauce exactly, many come close enough to preserve the balance of your recipe, some even enhance it. Keep a few of these substitutes on hand, and you’ll never be stuck without a solution when soy sauce isn’t an option. Whether you're cooking stir-fry, marinating meat, or mixing a dipping sauce, there's always a flavorful alternative.