Best Substitutes for Soy Sauce
Soy sauce brings salt, umami, and a fermented depth that plain salt can't match. It's made from soybeans, wheat, salt, and koji (a fermenting agent), aged anywhere from months to years. The result packs about 1,000mg sodium per tablespoon, plus glutamates that trigger savory receptors on your tongue.
Good substitutes need three things: saltiness at the right level, umami compounds for that meaty-savory taste, and enough liquid to blend into sauces and marinades. A powder or paste won't distribute the same way. Color matters too. Dark soy sauce substitutes can turn a clear broth murky.
Best Overall Substitute
Tamari at 1:1 ratio. It's basically soy sauce without wheat, made from 100% soybeans. Same sodium level (1,000mg per tablespoon), same umami punch, same dark color. The flavor is slightly richer and less sharp than regular soy sauce. Most people can't tell the difference in finished dishes.
All Substitutes
Tamari
1:1Tamari is fermented soybean sauce without wheat. It contains the same 1,000mg sodium per tablespoon as soy sauce. The fermentation process creates identical glutamates for umami. Because it's 100% soy, the flavor is deeper and less acidic than regular soy sauce. Japanese tamari is thicker than Chinese-style soy sauce, so it clings better to food.
Coconut aminos
1:1Made from coconut sap and salt, with about 270mg sodium per tablespoon (73% less than soy sauce). The lower sodium means you might need to add salt. It's sweeter than soy sauce with a mild caramel note. The umami is present but lighter. Color is similar to light soy sauce. Works best in dishes where soy sauce isn't the dominant flavor.
Liquid aminos (Bragg's)
1:1Non-fermented soy protein with 320mg sodium per tablespoon. Tastes similar to soy sauce but lacks the complex fermented notes. The umami comes from naturally occurring glutamates in soybeans. Thinner consistency than soy sauce. Some brands have a slightly metallic aftertaste that disappears when cooked.
Worcestershire sauce + water
1 part Worcestershire to 3 parts waterWorcestershire contains anchovies, tamarind, and vinegar for umami and tang. Diluting with water brings the intensity down to soy sauce levels. One tablespoon Worcestershire has about 65mg sodium, so the diluted version has roughly 200mg per tablespoon. The flavor includes more sour and sweet notes than soy sauce.
Fish sauce + water
1 part fish sauce to 4 parts waterFish sauce delivers intense umami from fermented anchovies. Pure fish sauce contains 1,400mg sodium per tablespoon, so dilution is essential. The 1:4 ratio brings it to 280mg sodium per tablespoon. The fishy smell disappears when cooked. Adds complexity that plain salt can't match.
Miso paste + water
1 tablespoon miso to 4 tablespoons warm waterMiso is fermented soybean paste with 630mg sodium per tablespoon. Whisking with warm water creates a liquid similar to soy sauce. White miso is milder and sweeter. Red miso has stronger, saltier flavor closer to soy sauce. The fermentation provides deep umami. Strain if you need smooth liquid.
Mushroom broth concentrate
2:1 (2 tablespoons concentrate for 1 tablespoon soy sauce)Concentrated mushroom broth provides umami from glutamates in shiitake and porcini. Better Than Bouillon mushroom base has 510mg sodium per teaspoon. Mix 2 teaspoons with 2 tablespoons water to approximate soy sauce. The flavor is earthy rather than fermented. Color is lighter brown.
Salt + beef broth
1/4 teaspoon salt + 1 tablespoon beef brothRegular table salt has 575mg sodium per 1/4 teaspoon. Beef broth adds liquid and umami. Use low-sodium broth (140mg per cup) to control salt levels. The combination gives saltiness and savory depth but misses the fermented complexity. Works in a pinch for Western dishes.
How to Adjust Your Recipe
Start with 3/4 the amount when using saltier substitutes like tamari or fish sauce. You can add more.
For lower-sodium options like coconut aminos (270mg vs 1,000mg), add 1/4 teaspoon salt per tablespoon of substitute. Dissolve the salt in the liquid first.
Thicker substitutes like miso need thinning. Use warm water and whisk thoroughly. Strain through fine mesh for smooth sauces.
In marinades, add 1 teaspoon sugar per 1/4 cup of substitute if using non-sweet options like liquid aminos. Soy sauce has natural sugars from fermentation that these lack.
For stir-fries at high heat, diluted substitutes can make dishes watery. Add them in the last 30 seconds of cooking instead of early in the process.
When Not to Substitute
Sushi and sashimi need real soy sauce. The raw flavor of substitutes stands out unpleasantly. Traditional Chinese red-cooked dishes depend on dark soy sauce for color and specific sweetness that no substitute matches.
Dumpling dipping sauce tastes wrong without actual soy sauce. The fermented wheat flavor is essential.
Japanese teriyaki gets its shine from soy sauce proteins caramelizing with sugar. Substitutes won't create the same glossy coating.
Frequently Asked Questions
Can I use salt instead of soy sauce?
Not directly. Soy sauce has 1,000mg sodium per tablespoon, equivalent to 1/4 teaspoon table salt. But salt alone misses the umami and liquid components. Mix 1/4 teaspoon salt with 1 tablespoon water or broth as an emergency substitute. Add a pinch of sugar to mimic soy sauce's subtle sweetness. The result handles basic seasoning but lacks depth.
Is tamari healthier than soy sauce?
Not really. Both have 1,000mg sodium per tablespoon. Tamari contains slightly more protein (2g vs 1g per tablespoon) because it's pure soy. The main difference is gluten. Tamari is usually gluten-free while soy sauce contains wheat. For sodium reduction, coconut aminos at 270mg per tablespoon is the better choice.
How long do soy sauce substitutes last after opening?
Tamari and liquid aminos last 2-3 years in the pantry, same as soy sauce. Coconut aminos should be refrigerated after opening and used within 6 months. Homemade mixtures using broth or miso last 1 week refrigerated. Worcestershire keeps 3 years in the pantry. Fish sauce lasts indefinitely at room temperature due to high salt content.