Shoyu substitutes? We’ve tested a bunch, so you don’t have to. Sometimes you run out mid-recipe or skip it at the store, and then you’re stuck. That’s where these alternatives step in.
We’ve all faced that moment when soy sauce just isn’t an option, whether due to allergies, personal choice, or an empty bottle streak of bad luck. Good news, though—you’ve got solid options. From swaps in your pantry to store-bought replacements, we’ve narrowed it down to six.
Each one works for different reasons, whether for flavor, texture, or ease of use. We’ll get straight to it. These picks can help you finish your recipe without missing a beat.
6 Easy Substitutes for Shoyu
Here are a handful of alternatives to turn to when you run out of shoyu or just don’t feel like using it:
1 – Tamari
You’ll never believe how easy it is to swap shoyu with tamari. It’s like soy sauce’s less salty sibling. Tamari has a richer, smoother flavor. Great for recipes that need a mellow taste without overpowering the dish.
Use tamari at a 1:1 ratio to replace shoyu. It’s gluten-free too, so it checks the box for those with dietary needs. While tamari leans slightly thicker, the texture works fine in marinades, stir-fries, and dipping sauces.
It’s less salty, so keep that in mind if you’re adding any extra seasoning. Tamari shines most when you want balance in savory dishes. If you’re curious about more swaps, this guide on best tamari substitutes covers helpful alternatives.
2 – Coconut Aminos
For those avoiding soy altogether or living that Paleo life, coconut aminos are your best bet. It’s like tamari but with a hint of sweetness and lower sodium. A good option for those on low-sodium diets.
Coconut aminos work well in stir-fries, dressings, and marinades at an equal 1:1 ratio to shoyu. You might want to adjust the saltiness if you’re adding any extra seasoning.
Enjoy the umami flavor without worrying about gluten or soy allergies. It’s easy to find in most grocery stores too.
For more ideas on using coconut aminos and other soy sauce alternatives, check out our coconut amino substitutes guide for tips and recipe inspiration.
3 – Soy Sauce
This one substitute will save your recipe and keep things simple. Soy sauce is an old standby for replacing shoyu. It’s salty, umami-packed, and easy to find.
Use a 1:1 ratio for any shoyu swaps. The flavor is bolder and sometimes saltier, so adjust other seasoning if needed. It shines in marinades, soups, and stir-fries. Its familiar taste blends effortlessly into most dishes.
Soy sauce contains wheat, so it’s not gluten-free. Low-sodium versions are around, but they might taste slightly different. Always taste your dish as you go to get it right.
If you want even more options, check out this guide on soy sauce substitutes for extra inspiration.
4 – Liquid Aminos
If you can’t find shoyu or soy sauce, try liquid aminos. It’s like tamari but with a hint of sweetness and lower sodium levels. It works well in place of soy sauce or shoyu at a 1:1 ratio.
Liquid aminos also contains all nine essential amino acids, making it a popular choice for those looking to boost their protein intake. However, it does contain soybeans, so it is not suitable for those with soy allergies.
The flavor profile is slightly different from traditional shoyu or soy sauce, so taste as you go and adjust your seasoning accordingly.
For more ideas on using liquid aminos as a substitute for shoyu, check out our liquid aminos substitutes guide for tips and recipe inspiration.
5 – Miso Paste with Water
The magic of miso paste is its complex flavor and ability to add depth to dishes. Use equal parts of miso paste and water as a replacement for shoyu.
It’s an easy fix in most recipes, especially soups and marinades. The only catch is the consistency may be slightly different, but it shouldn’t affect the overall taste.
Miso paste comes in various colors: white, yellow, red, or mixed. Each color has its unique flavor profile, so feel free to experiment with different types.
For more ideas on using miso paste as a substitute for shoyu, check out our miso substitutes guide for tips and recipe inspiration.
6 – Fish Sauce (Diluted)
Last but not least, fish sauce is a flavorful substitute for shoyu. Use it in place of shoyu at a 1:1 ratio, but be sure to dilute it with water first.
Fish sauce has a more pungent aroma and flavor compared to shoyu, so start with small amounts and adjust as needed.
It works well as a marinade or added to soups and stir-fries. Just be careful not to add too much, as the strong flavor can quickly overpower your dish.
For more ideas on using fish sauce as a substitute for shoyu, check out our fish sauce substitutes guide for tips and recipe inspiration.
Frequently Asked Questions
Yes, Tamari is a gluten-free alternative with a similar umami flavor to Shoyu.
Coconut aminos is a great gluten-free and lower-sodium alternative with a slightly sweeter taste.
Soy sauce has a similar salty flavor but may lack the depth that Shoyu’s fermentation provides.
Liquid aminos is a soy sauce alternative made from soy protein and can be used as a one-to-one substitute for Shoyu.
Yes, miso paste with water can replicate Shoyu’s saltiness and depth of flavor in soups or stir-fries.
Fish sauce can work, but it is much stronger in flavor, so dilute it with water to make it more comparable to Shoyu.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.