The Ultimate Guide to Soy Sauce Substitutes



Hi, I'm Maggie. I love cooking for my family and sharing my experiences from the kitchen.
Soy Sauce (in a bowl)

Soy sauce is a staple ingredient in many Asian cuisines and has become increasingly popular worldwide. 

However, not everyone can consume soy sauce due to dietary restrictions or allergies. Fear not, as there are numerous substitutes available that can provide similar flavor and texture to soy sauce. 

In this post, we will explore the best soy sauce substitutes with detailed information on their nutritional value, taste, texture, and cooking tips.

What is Soy Sauce?

Soy sauce has a long history that dates back more than 2,500 years. It originated in China during the Western Han Dynasty and later spread to other parts of East Asia, such as Japan and Korea, where it was further developed and adapted to local tastes.

The traditional brewing process of soy sauce involves four main ingredients: soybeans, wheat, salt, and water. A mold called Aspergillus is added to the mixture, which is then left to ferment for several months or even years. This lengthy fermentation process is responsible for the complex and rich flavor of soy sauce.

There are several types of soy sauce, each with its own unique flavor profile and color. Some of the most common varieties include light soy sauce, dark soy sauce, and sweet soy sauce. 

Light soy sauce is thinner and saltier, while dark soy sauce has a thicker consistency, richer flavor, and a deep, dark color. Sweet soy sauce, often called kecap manis, is a popular Indonesian condiment with a thicker texture and a sweet, syrupy taste.

Soy sauce is more than just a condiment. It has been traditionally used in East Asian medicine to aid digestion and improve overall health. It contains high levels of antioxidants and isoflavones, which have been linked to various health benefits, such as reducing inflammation and promoting heart health.

It is widely used for its umami flavor and as a seasoning for marinades, stir-fries, dressings, and dipping sauces.

Criteria for Choosing Substitutes

When choosing a soy sauce substitute it’s important to consider the following factors:

  • Flavor profile: The substitute should have a similar taste profile to soy sauce.
  • Texture: The thickness and consistency of the substitute should be comparable to soy sauce.
  • Nutritional value: The substitute should provide similar nutritional benefits as soy sauce.
  • Environmental impact: Consider the impact of the ingredients used in the substitute on the environment.

The Best Substitutes for Soy Sauce

1. Coconut Aminos

Coconut aminos is a popular substitute for soy sauce that is vegan-friendly, gluten-free, and low-sodium. It is made from coconut sap mixed with sea salt which undergoes natural fermentation. Coconut aminos has a slightly sweeter taste than soy sauce, but it provides the same umami flavor. It has a thinner consistency than soy sauce, so you may need to use slightly more of it in recipes.

Nutritionally, coconut aminos are a good source of amino acids, vitamins, and minerals. It contains 17 amino acids including glutamic acid which is responsible for the umami flavor. Coconut aminos are also rich in vitamin B and C and contain potassium, magnesium, and calcium.

Try using coconut aminos in stir-fries, marinades or dressings as a soy sauce alternative.

2. Tamari Sauce

Tamari sauce is similar to soy sauce but is made without wheat so it’s gluten-free. It originated in Japan and is made from fermented soybeans with added salt and water. Tamari has a slightly milder taste than soy sauce but still provides the umami flavor that soy sauce is known for. It has a thicker consistency than regular soy sauce which makes it perfect for dipping sauces or as a glaze.

Nutritionally, tamari provides similar benefits to soy sauce such as protein, vitamins B1 and B3, iron, and potassium. However, tamari contains less sodium than regular soy sauce making it a healthier option.

Use tamari in recipes that require soy sauce such as sushi rolls, stir-fries or noodle dishes.

3. Worcestershire Sauce

Worcestershire sauce is another delicious substitute for soy sauce that you may already have in your pantry. It originates from England and is made from vinegar, molasses, anchovies, tamarind extract and various spices like garlic powder and onion powder. Worcestershire sauce has an intense savory flavor with notes of sweetness and tanginess which makes it perfect for meat-based dishes.

Nutritionally, Worcestershire sauce contains iron and antioxidants from the tamarind extract used in its production.

Use Worcestershire sauce in marinades, burgers, and meat-based dishes as a soy sauce alternative.

Note: Worcestershire sauce was reportedly discovered by accident when a barrel of the sauce was left to ferment for several years. When the barrel was rediscovered, the sauce had matured and developed a complex flavor, which led to its commercial production.

4. Liquid Aminos

Liquid aminos, such as Bragg’s Liquid Aminos, is a soy-based alternative to traditional soy sauce. It is made from soy protein and has a similar taste profile, with a slightly milder flavor.

This soy sauce substitute is gluten-free, non-GMO (non-genetically modified organisms), and rich in amino acids, making it a healthier option.

Use liquid aminos in stir-fries, salad dressings, and marinades as a soy sauce replacement.

5. Fish Sauce

Fish sauce is a popular condiment in Southeast Asian cuisine, made from fermented fish and salt. It has a strong, pungent aroma and a salty, savory taste, making it a suitable alternative for soy sauce.

Although not suitable for vegetarians or vegans, fish sauce can be used to add depth and umami flavor to various dishes, such as curries, stir-fries, and dipping sauces.

6. Maggi Seasoning Sauce

Maggi seasoning sauce, originally from Switzerland, is a versatile condiment with a savory, umami-rich flavor. It is made from a blend of vegetable proteins, spices, and hydrolyzed wheat protein, giving it a taste similar to soy sauce. 

Although not gluten-free, Maggi seasoning sauce can be used in soups, stews, sauces, and marinades as a soy sauce substitute.

7. Dried Mushroom Powder

Dried mushroom powder, made from finely ground dried mushrooms like shiitake or porcini, is a natural and flavorful alternative to soy sauce. 

It imparts a deep, earthy, umami taste to your dishes without the need for soy or gluten. To use dried mushroom powder as a soy sauce substitute, mix it with water to create a liquid seasoning or add it directly to your recipes. 

It works well in soups, stews, sauces, and stir-fries.

8. Miso Paste and Water

Miso paste, a traditional Japanese ingredient made from fermented soybeans, can be combined with water to create a soy sauce alternative. The mixture has a savory, umami-rich flavor that closely resembles that of soy sauce. 

Miso paste comes in various colors and flavors depending on the fermentation process and ingredients used. White miso is milder and sweeter, while red miso is stronger and saltier.

To use miso paste and water as a substitute, mix equal parts of miso paste and water until smooth. This concoction is suitable for marinades, dipping sauces, and various Asian-inspired dishes. Note that miso paste is also available in gluten-free varieties.

Tasty Recipe Idea:

Pineapple Fried Rice with Coconut Aminos

Recipe by MaggieCourse: MainCuisine: ThaiDifficulty: Easy


Prep time


Cooking time


Total time





If you’re looking for a new twist on classic fried rice, then this pineapple fried rice recipe with coco aminos is the perfect choice for you. It’s quick, easy to prepare, and offers a tantalizing burst of flavors that will leave your taste buds begging for more!


  • 3 cups cooked jasmine rice, preferably day-old

  • 2 tablespoons vegetable oil

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 medium carrot, diced

  • 1/2 cup frozen peas, thawed

  • 1/2 cup diced bell pepper (red, yellow, or orange)

  • 1/2 cup fresh pineapple, diced

  • 1/4 cup coconut aminos

  • 1/2 teaspoon curry powder

  • Salt and pepper, to taste

  • 2 green onions, thinly sliced

  • 1/4 cup chopped fresh cilantro

  • 1/4 cup roasted cashews or peanuts


  • Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the onion and garlic, and cook until softened and fragrant, about 2-3 minutes.
  • Add the carrot, peas, and bell pepper to the wok. Stir-fry the vegetables until tender, about 3-4 minutes.
  • Add the cooked rice to the wok, breaking up any clumps with a spatula. Stir-fry the rice with the vegetables for 2-3 minutes, until heated through.
  • Stir in the pineapple, coconut aminos, and curry powder. Cook for another 2-3 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
  • Remove the wok from heat and stir in the green onions, fresh cilantro, and roasted cashews or peanuts.
  • Serve the pineapple fried rice immediately, garnished with additional cilantro and green onions, if desired.


Soy sauce is a versatile ingredient that can be found in many recipes but if you can’t have it, there are plenty of alternatives available. Coconut aminos, tamari sauce, Worcestershire sauce, and other substitutes can provide a similar flavor profile and nutritional benefits. Experiment with different substitutes and find the one that works best for you. Don’t be afraid to get creative and try new recipes using these substitutes.


About Maggie

Hi, I'm Maggie. I love cooking for my family and sharing my experiences from the kitchen.
Related Posts:

Leave a Comment