10 Best Substitutes for Soy Sauce

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Soy sauce is a kitchen workhorse — salty, savory, and packed with umami. But whether you’re avoiding soy, gluten, high sodium, or just out of a bottle, there are excellent alternatives that deliver flavor and flexibility. This guide walks through the 10 best substitutes for soy sauce, explains when and how to use each one, and gives practical swap ratios, dietary notes, and quick recipes so you can start cooking without missing a beat.

Introduction

If you cook Asian-inspired dishes or use soy sauce as a finishing touch, discovering reliable substitutes will expand your culinary options. Some alternatives are close analogs (like tamari and liquid aminos), others bring a complementary profile (like fish sauce or mushroom broth), and a few are specialty options for dietary needs (coconut aminos for paleo and soy-free diets). This post is designed to help you choose the best substitute depending on taste, texture, and dietary constraints — and includes simple recipes and tips to match flavors and salt levels.

Read on for an in-depth look at each substitute, when to use it, how to swap it in recipes, and a few ready-to-go sauces and marinades you can make at home.

How to choose the best substitute for your recipe

Consider dietary restrictions (soy-free, gluten-free, vegetarian, vegan).
Decide how the substitute will be used: marinade, stir-fry finishing sauce, dipping, or seasoning.
Match texture: thick sauces like hoisin behave differently than thin soy sauce.
Adjust for salt and sweetness: many alternatives are sweeter or milder; taste and season incrementally.
Umami boosters: if you need the deep savory backbone of soy, pair milder substitutes with mushrooms, miso, or seaweed.

The 10 Best Substitutes for Soy Sauce

Below are the ten best alternatives with flavor profiles, best uses, substitution ratios, pros/cons, and quick tips.

1. Tamari

Flavor profile: Deep, savory, nearly identical to soy sauce but usually less salty and smoother.

Best for: Anyone wanting a near one-to-one flavor replacement, especially gluten-sensitive cooks (many tamaris are gluten-free).

How to substitute: Use tamari 1:1 for soy sauce. Taste and reduce salt elsewhere if necessary.

Pros: Closest in flavor to soy sauce; often gluten-free; great in stir-fries, marinades, dipping sauces.

Cons: Still made from soy (not suitable for soy-free diets).

Quick tip: If your tamari is naturally less salty, add a light sprinkle of salt or a splash of vinegar to brighten.

2. Coconut Aminos

Flavor profile: Slightly sweet, milder, and less salty with a subtle coconut undertone and pronounced umami.

Best for: Soy-free, gluten-free, paleo, and keto-adjacent diets; light stir-fries, glazes, and dipping sauces.

How to substitute: Start with a 1:1 swap for soy sauce. Because coconut aminos are milder, you may want to add a pinch of salt or a squeeze of lemon/rice vinegar to lift the flavor.

Pros: Soy-free, gluten-free, lower in sodium than many soy sauces.

Cons: Sweeter and less salty — not perfect for recipes that rely on soy’s salty bite.

Quick tip: For savory depth, add a dash of fish sauce (if not avoiding animal products) or a pinch of mushroom powder.

3. Liquid Aminos (e.g., Bragg Liquid Aminos)

Flavor profile: Salty and savory with a lighter, cleaner taste than traditional soy sauce; made from hydrolyzed soy protein.

Best for: Those who like soy flavor but want a raw-friendly, non-brewed option for dressings, marinades, and finishing.

How to substitute: Use liquid aminos 1:1 for soy sauce. Because it’s slightly less fermented in flavor, consider a splash of rice vinegar or a dash of toasted sesame oil in finished sauces.

Pros: Widely available, gluten-free (check labels), convenient.

Cons: Contains soy — not suitable for soy-free diets. Flavor is not identical to brewed soy sauce.

Quick tip: Use in salad dressings and dip mixes where raw handling is preferred.

4. Worcestershire Sauce

Flavor profile: Complex — tangy, slightly sweet, vinegary, with anchovy-driven umami and molasses notes.

Best for: Hearty marinades, stews, meat glazes, and dishes where a tangy, savory kick is welcome.

How to substitute: Use half the amount of Worcestershire sauce (start with a 1:2 ratio) because it’s tangier and more concentrated. Add a little water or broth to balance if necessary.

Pros: Deep umami; great in beef or stew-type applications.

Cons: Contains anchovies (not vegan); some brands contain gluten or added sugars — check labels.

Quick tip: If using Worcestershire in a dish that needs a soy-like saltiness, add a pinch of salt or a splash of tamari.

5. Fish Sauce

Flavor profile: Intensely savory, salty, and aromatic with a sharp, anchovy-forward umami.

Best for: Southeast Asian cooking (Thai, Vietnamese), soups, dressings (like nam pla prig), and stir-fries where you want umami without soy.

How to substitute: Use fish sauce sparingly — start with half the equivalent soy sauce amount and adjust to taste (e.g., 1/2 to 3/4 tablespoon fish sauce for 1 tablespoon soy sauce).

Pros: Powerful umami; gluten-free typically; very effective in small amounts.

Cons: Strong aroma and flavor; not vegetarian or vegan.

Quick tip: Balance fish sauce’s saltiness and funk with lime juice, sugar, or a touch of coconut aminos.

6. Miso Paste (diluted)

Flavor profile: Deeply savory, slightly tangy, and fermented; varies by type (white is milder, red is stronger).

Best for: Broths, dressings, marinades, and glazes where you can dissolve miso into liquids.

How to substitute: Mix 1 part miso with 1–2 parts warm water (or broth) to create a pourable substitute. Start with an equal-volume swap for soy sauce and adjust saltiness as needed.

Pros: Adds rich umami and fermentation complexity; can be used in vegetarian and vegan cooking (unless you need soy-free).

Cons: Contains soy (unless using chickpea miso); paste requires dissolving; flavors can change by miso type.

Quick tip: Use white miso for lighter dishes and red miso for heartier applications.

7. Shiitake Mushroom Soak or Mushroom Broth (Umami Mushroom Reduction)

Flavor profile: Earthy, woodsy, and intensely savory if reduced; a great plant-based umami source.

Best for: Vegetarian and vegan dishes, braises, sauces, and finishing touches where soy flavor is less critical than umami.

How to substitute: Rehydrate several dried shiitake mushrooms in hot water for 20–30 minutes. Use the soaking liquid strained as a base; reduce by simmering to concentrate flavor. Use approximately 1:1 volume replacement but taste and add salt as required.

Pros: Soy-free, vegetarian, rich in natural glutamates, great for soups and sauces.

Cons: Lacks soy’s exact flavor and color; requires a short prep step.

Quick tip: Add a small splash of tamari or coconut aminos if you want more soy-like depth (if dietary restrictions allow).

8. Hoisin Sauce

Flavor profile: Sweet, tangy, and savory with sesame and five-spice notes; thicker and sweeter than soy sauce.

Best for: Glazes, marinades, stir-fries, and dipping sauces where sweetness and body are welcome (Peking duck-style, BBQ tofu).

How to substitute: Use hoisin sparingly or mixed with a thinner (water, broth, or vinegar). For a soy-sauce-like effect, mix 1 part hoisin with 1 part water and a pinch of salt; start with half the volume of soy sauce the recipe calls for and adjust to taste.

Pros: Adds complexity and a caramelized finish.

Cons: Much sweeter and thicker than soy; contains soy (unless you find a specialty brand).

Quick tip: Add a little rice vinegar or lime juice to cut sweetness when using hoisin in place of soy.

9. Balsamic Vinegar (or Balsamic Reduction) + Salt

Flavor profile: Tangy, sweet, and fruity with a complex acidity; reductions are thicker and slightly sweeter.

Best for: Salads, glazes, and dishes where acidity and sweetness complement ingredients (roasted vegetables, dressings, finishing sauces).

How to substitute: Use a small splash of balsamic vinegar plus a pinch of salt as a soy sauce replacement in salads or glazes. If you need more viscosity and caramel notes, reduce balsamic in a saucepan until syrupy. Start with 1/2 the amount of soy and adjust.

Pros: Pantry-friendly and vegan; good when you want brightness and sweetness.

Cons: Lacks the pure savory umami of soy; not ideal for stir-fries requiring salty depth.

Quick tip: Combine reduced balsamic with a touch of mushroom powder or miso (if permitted) to increase umami.

10. Homemade Soy-Style Sauce (Soy-Free DIY)

Flavor profile: Savory, slightly sweet, and umami-forward; customizable to be soy-free and lower-sodium.

Best for: Anyone avoiding soy or wanting a made-from-scratch option for marinades, dressings, and cooking.

How to use: This DIY sauce is a direct substitute. Use it 1:1 for soy sauce in recipes, tasting and adjusting for saltiness.

Pros: Customizable (salt level, sweetness, umami); can be made soy-free and gluten-free.

Cons: Requires a few pantry ingredients and a brief simmer.

Quick tip: Make a batch and store it in the fridge for 2–3 weeks.

Ingredients:
– 1 cup low-sodium vegetable broth (or beef broth for richer flavor)
– 2 tablespoons molasses (or dark brown sugar)
– 1 tablespoon apple cider vinegar (or balsamic for sweeter)
– 1 teaspoon mushroom powder or 2 tablespoons shiitake soaking liquid (for umami)
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1 teaspoon dark soy-free miso (optional — use chickpea miso for soy-free)
– 1/4 teaspoon fine sea salt (adjust to taste)

Instructions:
1. Combine vegetable broth, molasses, and vinegar in a small saucepan over medium heat.
2. Stir in mushroom powder (or shiitake liquid), garlic powder, onion powder, and miso (if using) until fully dissolved.
3. Bring to a gentle simmer and reduce for 5–8 minutes until slightly thickened and flavors meld.
4. Taste and adjust salt, sweet, or vinegar as needed.
5. Cool, strain if desired, and store in a sealed jar in the fridge for up to 2–3 weeks.