Five Alternatives to Soy Sauce

Soy sauce: you’ve used it for stir-fries, dipped sushi and dumplings, and most likely marinated more meats than you can remember. The traditional procedure takes months to generate the salty, dark brown liquid you know and love, which is initially prepared from soybeans, toasted grains, saltwater, and koji.

Instead of attempting to manufacture this umami-packed liquid condiment at home, there are several other options that may give any dish, sauce, or marinade a similarly rich and robust flavor.

Finding a replacement that doesn’t compromise on flavor is a fantastic option if you are watching your sodium intake. The nice thing about these substitutes is that they are all often lower in sodium than regular soy sauce.

Furthermore, you don’t have to give up on your favorite soy-based ramen or Asian stir-fry made at home if you’re avoiding soy sauce because you have a soy allergy or gluten sensitivity by finding a substitute that tastes just as good. See our guide for five soy sauce alternatives that will all give your food the umami boost it needs to elevate it to a whole new level.

1. Tamari

If you’re looking for a substitute for traditional soy sauce, tamari is probably the closest option because it tastes and is made similarly to soy sauce. Tamari is a fantastic alternative if you have a soy allergy, are watching your sodium intake, or have a gluten intolerance because it is gluten-free and doesn’t contain wheat. Use this in any dish in place of soy sauce at a ratio of 1:1.

2. Aminos from Coconuts

Coconut aminos, which are made from fermented coconut sap, are a fantastic substitute for soy sauce in any kind of Asian stir-fry or tossed meal since they have a similar umami flavor. Choose this if you’re limiting your sodium consumption because it’s gluten-free, somewhat sweeter, and has less sodium than soy sauce. In any dish, use this in place of soy sauce at a ratio of 1:1.

3. Fish Sauce

Fish sauce, which is made from fermented fish or krill, is savory and stinky with a deep umami flavor reminiscent of soy sauce. Because fish sauce has a strong fishy flavor, it is not recommended to use equal amounts when substituting it in recipes.

If you can taste as you go for seasoning, add a small amount of fish sauce at a time to ensure the funky flavor doesn’t overpower the rest of your dish. This is the main distinction between fish sauce and other soy sauce alternatives.

4. Dried Mushrooms

You can use dried mushrooms as a soy sauce substitute in your own kitchen, if you’ve ever seen them in your neighborhood grocery shop and wondered how to use them. Simply rehydrate the shiitake mushrooms and use the soaking liquid as a soy sauce substitute.

This dish is free of gluten and soy. It won’t taste exactly like soy sauce, but it will still have plenty of the desired umami flavor. Taste as you go if possible, as the flavor is slightly different from soy sauce and a 1:1 ratio might not be just appropriate.

5. Worcestershire Sauce

It’s likely that you have a bottle of Worcestershire sauce that you don’t even remember purchasing in the back of your cupboard or in the refrigerator door. Despite being British rather than Asian, this fermented condiment has the same umami feel as soy sauce, which makes it a fantastic substitute.

Worcestershire sauce is gluten-free and contains less sodium than soy sauce due to its vinegar, anchovies, spices, sugar, salt, garlic, onions, tamarind extract, and molasses. However, if you have a shellfish or seafood allergy, you should avoid this sauce due to its anchovies.

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