The 6 Best Soy Sauce Substitutes
Use these six substitutes 1:1 in place of soy sauce.
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True story: You're about to cook dinner. You scan the ingredient list in the recipe and you have everyth — wait, nooo! What happened to that bottle of soy sauce that had definitely been in the cabinet? And what even happened to those little last-resort take-out packets that come with sushi? If you find yourself all out of soy sauce, you can still make the recipe work with a few smart soy sauce substitutes.
What Is Soy Sauce?
Soy sauce is a condiment made from a mix of fermented soybeans, water, salt and a grain, such as wheat or rice. There are different types of soy sauce, including Chinese, Japanese, Korean, Taiwanese and Indonesian. Its color and flavor profile—sweet, salty, a little funky—varies depending on where it’s made and how long it’s aged. For more on the different types of soy sauce, what they taste like and how to use them, check out our Guide to Different Types of Soy Sauce.
The Best Soy Sauce Substitutes
1. Tamari
The easiest swap by far is tamari, which is basically soy sauce's gluten-free twin. Tamari has a richer, less salty vibe, but it can stunt-double for soy sauce in equal measure in practically any recipe. Low-sodium tamari is also a better option for those monitoring sodium.
How to substitute: This is your best bet for dipping sauces, marinades and dressings. Use 1:1 in place of soy sauce wherever soy sauce is called for.
2. Liquid Aminos or Coconut Aminos
Maybe you have liquid aminos or coconut aminos from that time you went on a paleo kick? Both are gluten-free. Liquid aminos are made from soybeans, while coconut aminos are made from feremented coconut sap. Both taste very similar to soy sauce and make great substitutes.
How to substitute: Use 1:1 in place of soy sauce wherever soy sauce is called for.
3. Ponzu Sauce
No tamari on hand? The best next bet is to check whether you have other condiments that already contain soy sauce. While not exactly the same, these premade sauces will do the trick in a marinade or stir-fry, with some adjustments. Ponzu, a Japanese saucemade from soy sauce, rice vinegar, citrus, bonito flakes and mirin, is a little sweeter and tangier than soy sauce but can be used in place.
How to substitute: Ponzu is not usually cooked with, it's classically used as a dip, so use in place of soy sauce for dipping foods. Because of it's acidic nature, you can also use it in place of soy sauce in marinades. Be mindful that it'll impart more acid and sweetness than soy sauce.
4. Teriyaki Sauce
Another condiment that works as a sub and might just be hanging out on your fridge door? Teriyaki sauce, which is made of soy sauce, mirin, sugar and sake.
How to substitute: It is sweeter and more syrupy than soy sauce so thin it out with a little water and cut back on other sweeteners in the recipe. Use it 1:1 for soy sauce in stir-fries or marinades.
4. Worcestershire Sauce
The thing about soy sauce is that it's not just salty, it's fermented and brimming with umami. (That's the deep, rounded flavor you often find in broths, mushrooms and cooked meats.) So in a pinch, other umami bombs, like Worcestershire sauce, can step up to the plate.
How to substitute: Keep in mind that Worcestershire sauce has a little more spice and tartness than soy sauce, but it works as a 1:1 substitution in most instances.
5. Fish Sauce
Worcestershire sauce's funkier cousin, fish sauce, is also an umami bomb that stands in well for sauce sauce. It's got a salty, savory flavor profile like soy sauce.
How to substitute: Instead of substitute fish sauce 1:1 in place of soy sauce, replace about 1/3 of the fish sauce amount with lemon juice to cut through fish sauce's slightly fishy tang.
6. Mushroom Broth
You can rehydrate some dried mushrooms in hot water then use that soaking liquid in place of soy sauce. Mushrooms contain deep umami flavor much like soy sauce.
How to substitute: Mix mushroom broth with salt to taste, then use the mixture 1:1 in place of soy sauce.
Soy Sauce Recipes to Try
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