Soy sauce is a versatile staple in many kitchens because of its rich, umami flavor. Yet, dietary restrictions such as gluten intolerance, soy allergies, or various lifestyles—people with high blood pressure and celiacs in particular—call for a soy sauce substitute that can do the real thing justice when flavoring food properly.
Exploring these Asian kitchen staple substitutes can open a world of exciting flavors and new ingredients you may have overlooked while grocery shopping.
As someone who loves experimenting in the kitchen and loves umami, I’ve found myself in situations where traditional soy sauce isn’t an option. Whether I am making dinner for friends with gluten sensitivities or crafting a low-sodium meal, a reliable soy sauce substitute has been a game-changer. As these substitutes match the umami depth of soy sauce, sometimes surpassing it, this can add a unique twist to my favorite dishes.
I remember the first time I tried coconut aminos as a soy sauce substitute—it was a revelation! It added a slightly sweeter, less salty note to my stir-fry and changed a comfortingly familiar dish into something refreshingly new. Since then, I’ve thought about keeping a variety of substitutes on hand.
I have never stopped experimenting with different umami sources to pack flavor into any dish, no matter the cuisine. This has been the force behind this article, and I want to share some of my favorite tricks and serving suggestions for soy sauce alternatives.
Here are my absolute top-rated soy sauce subs to help you take your cooking to the next level!
1. Tamari
Tamari is a Japanese sauce that falls under the soy sauce category. However, most tamari is wheat-free, gluten-free, and vegan; hence, it is pretty popular among those with soy allergies, mild gluten intolerance, celiac disease, and IBS (irritable bowel syndrome). It is darker, higher in protein, and has a more balanced flavor than regular soy sauce.
If you are trying to reduce your sodium intake, opt for a low-sodium version. Its richness comes through in stir-fries and marinades without overpowering the other ingredients.
I also find it the most affordable, and it is accessible on nearly any grocery store shelf, right next to soy sauce or in the gluten-free products aisle.
2. Coconut Aminos
Coco aminos are a slightly salty and sweet sauce made from fermented coconut sap. It is soy-free and low in sodium. There can be no better option for dishes where a lighter, sweeter touch of umami is desired than this: think dressings, tempeh, or vegetable marinades, and especially a dipping sauce for dumplings.
Combine coconut aminos with olive oil, lemon juice, and a hint of ginger for a delicious salad dressing.
3. Liquid Aminos
Like the aforementioned coconut aminos, liquid aminos are a liquid protein concentrate from coconut saps. This coconut palm sap is naturally sweet and just right for fermenting soybeans. This gluten-free product has a richer flavor tone than regular soy sauce.
Like tamari and coconut aminos, it is used in many applications, such as salad dressings, marinades, stews, and soups.
I like to sprinkle this seasoning when preparing a curry, but I still need to add an umami kick. Then, everything becomes perfectly balanced with a bowl of steamed Jasmine.
4. Miso Paste
This flavor dynamo paste is fermented soybean with a salty, umami flavor. Different versions come in various intensities. You will mostly encounter the paste or powdered form and the dark, medium, or light versions.
Miso soup powder can be utilized as a miso source when one is too busy or makeshift. It can be quickly simmered to make a udon noodle soup with a few ingredients like seaweed, scallions, and sesame oil.
Miso is also fantastic for glazing over vegetables and as a spread. I especially enjoy this product for creating miso-glazed dishes with carrots, eggplants, and tofu marinades.
5. Fish Sauce
Regular and vegan versions of fish sauce are used to mimic the umami and the saltiness of soy sauce, but it is made with other ingredients like strong-flavored high-oil fish or kelp, mushrooms, and soy protein, in the case of the vegan variety.
The first one is widely used for Thai and Vietnamese recipes. The regular sauce has a fish base and generally imparts a depth of flavor to veggies, rice noodles, and stews. Think Pad Thai!
6. Worcestershire Sauce
Regular and vegan Worcestershire sauces use apple cider vinegar, dark molasses, and seasonings. The traditional version has anchovies and other fish, giving it a strong flavor similar to soy sauce.
It adds depth to stews, soups, and burgers and is famous as a cocktail mixer.
7. Balsamic Glaze
Balsamic glaze is reduced regular balsamic vinegar with a sweet and tangy flavor.
Commonly used in Italian dishes to add acidity and, again, umami, it goes great with Mediterranean dishes, like roasted, marinated Brussels sprouts, or as an ingredient for salad dressings when something to add a touch of sweetness and acidity is needed. You might have seen it swirled over the last caprese salad you had.
8. Vegetable Broth
When concentrated, vegetable broth becomes a hearty base similar to beef bouillon and beef broth, enriching any soup or stew. Made by simmering vegetables and misfit produce combined with herbs, this broth offers a delicate, savory flavor that can enhance many dishes.
Vegetable broth can be used as a liquid base for making soup or stew and also as a cooking liquid for other grains, such as rice, barley, millet, or quinoa. It can be used as the base for a hearty vegetable soup, to add flavor to vegan curries, or to deglaze pans to create flavorful sauces.
9. Homemade Soy Sauce Alternative
A blend of ingredients such as balsamic vinegar, molasses, and spices can make for a homemade alternative recipe that mimics the deep flavor of soy sauce.
Another option to replace soy sauce in any recipe is to combine equal parts of rice vinegar and molasses with a pinch of onion or garlic powder.
10. Tahini
This versatile paste made from ground sesame seeds offers a rich, nutty flavor that adds depth to dishes, much like soy sauce. It is what makes babaganoush (the famous roasted eggplant dip) and hummus taste so special. It is also fantastic in dressings, dipping sauces, and Middle Eastern dishes.
Prepare a maple tahini dressing to make a luxurious salad or drizzle over roasted vegetables like cauliflower, eggplants, or sweet potatoes. It’s also fantastic on shawarma and Buddha bowls.
11. Vegan Oyster Sauce
Made from shiitake mushrooms and soy sauce, it offers a thick, savory alternative perfect for Asian dishes. It emulates the flavor of regular oyster sauce. It provides a thick, umami-filled stand-in for Asian dishes and perfectly imitates the taste of regular oyster sauce.
Oyster sauce is great for sautéing in Chinese stir-fries. It glazes all the elements with a coating of sticky awesomeness, and it is pairable with rice or soba noodles.
12. Dried Mushrooms
All kinds of dried mushrooms, especially shiitake, release so much umami flavor, much like soy sauce, that you can be pretty sure that the lack of flavor will not be your problem. They’re usually quite strong, so you should be careful with the amount you use.
An excellent way to use them is to put them in a bowl, add boiling water, and let them release all their flavor. The result is a dark liquid that you can easily adjust with the amount of water. You can chop the softened mushrooms and add them to stews or stir-fries.
13. Teriyaki Sauce
Teriyaki is a sweetened version of classic soy sauce, suitable for glazes and marinades. Its rich, syrupy texture sticks to the elements, giving them a glossy coat that makes your dishes taste better.
Combining soy sauce with sugar and other ingredients, such as ginger and garlic, in a teriyaki sauce adds a pleasing balance of sweet and savory flavors, perfect for stir-fried vegetables and tofu dishes. You may also use this versatile sauce in stir-fries and marinades.
For a new twist, use it as a dipping sauce for appetizers, a drizzle over rice bowls, or a component in salad vinaigrettes.
Rich in flavor, its robust profile pairs well with a wide variety of plant-based dishes, making it a wonderful essential in your pantry.
14. Maggi Seasoning
Though Maggie seasoning sauce contains wheat and soy, it has a rich, complex flavor similar to soy sauce and can be used when dietary restrictions allow it.
It is a handy substitute for soy sauce if you are off the latter. Use it to season any dish or marinade.
15. Hoisin Sauce
This flavor-packed sauce offers up a darker, thicker, and sweeter option commonly used in Chinese cooking. It is great with Chinese BBQs, noodles, and stir-fries.
16. Nutritional Yeast
Nutritional yeast is an excellent plant-based option for adding a distinctively sharp cheesy flavor touch to vegan dishes. Although not similar to soy sauce, it has a fermented quality that can enhance savory recipes. Use it to boost flavor in soups, mashed potato recipes, and even popcorn for a unique, cheesy twist.
I often combine garlic powder, ground ginger, sea salt, and nutritional yeast, as I have found they complement each other when trying to make up for the soy sauce use.
17. Other Substitutions
Other famous Asian sauces that you may find in ethnic stores or your closest Asian market include ponzu, rice tamari sauce, brown rice and chickpea miso paste, cooking sake, and umeboshi.
Experimenting with these soy sauce substitutes expands your culinary palette and accommodates various dietary restrictions, from gluten-free to low in sodium, or people simply avoiding soy sauce without compromising on taste.
This article originally appeared on Pink When.
Author: Gustavo De Obaldia
Gustavo is an expert food writer and vegan cook. He founded Our Plant-Based World in 2020, focusing on creating health-conscious dishes, drawing on his comprehensive nutrition and healthcare knowledge. His extensive travels inspired him to launch Nomads Picks in 2024, a gastro-travel blog that enriches his ability to blend nutritional value with globally inspired recipes, making each dish uniquely wholesome and flavorful.