Ever run out of soy sauce in the middle of cooking and felt your heart sink? We’ve all been there.
The panic sets in. You think, “What now?” Well, take a deep breath. We’re here to share some killer substitutes that can save your dish and maybe even elevate it.
Tried Worcestershire sauce? It’s got a tangy depth you wouldn’t believe. How about coconut aminos? It’s like soy sauce and health had a baby. And don’t get me started on fish sauce – it’s the secret splash your dishes have been missing.
Each one has its own cool vibe, adding a unique spin to your meals. We’ve tried these in our kitchens, so you know you’re getting the good stuff. Don’t worry about pausing your next big kitchen project – these substitutes have got you covered.
7 Easy Substitutes for Soy Sauce
The classic condiment we all know and love, soy sauce, is a staple in many Asian-inspired dishes. It adds a rich umami flavor that can’t be replicated. But fear not, because we’ve uncovered 7 easy substitutes that may just surprise you with their deliciousness.
| Substitute | Taste | Texture | Suitable Dishes |
| Tamari | Darker, richer, and less salty than soy sauce | Thicker and more viscous | Marinades, stir-fries, dipping sauces |
| Coconut Aminos | Slightly sweeter with a subtle coconut flavor | Thinner and less salty | Stir-fries, marinades, dressings |
| Liquid Aminos | Milder and slightly sweeter than soy sauce | Thinner and less salty | Stir-fries, marinades, dressings |
| Worcestershire Sauce | Savory, tangy, and slightly sweet | Thinner and more watery | Marinades, stews, sauces |
| Fish Sauce | Pungent, salty, and umami-rich | Thinner and more watery | Southeast Asian dishes, marinades, dipping sauces |
| Miso Paste | Savory, salty, and slightly sweet | Thick and paste-like | Soups, stews, marinades |
| Balsamic Vinegar | Tart, sweet, and slightly syrupy | Thicker and more viscous | Salad dressings, marinades, glazes |
1 – Tamari
Tamari steps in when soy sauce steps out. It’s a gluten-free option, making it perfect for a wider audience. Tamari brings a smoother, less salty flavor to dishes, making it a versatile player in your sauce lineup.
We’ve thrown tamari into stir-fries and dips. It blends well, never overwhelming the other flavors. You’ll use it just like soy sauce, in a 1:1 ratio.
For anyone looking to mix up their recipes or needing a soy-free alternative, tamari is your go-to. Find more about swapping in tamari right here.
2 – Coconut Aminos
Coconut aminos gets the job done without the soy. It’s sweeter, with less sodium. We add this to stir-fries and it fits right in.
Uses less salt, which we all dig. A great choice for anyone. It mixes in 1:1 just like the original.
We’ve poured it over salads and into marinades. It always surprises us how well it works.
For more ideas on how to use this substitute, check out these easy ways to swap coconut aminos into your recipes.
3 – Liquid Aminos
Liquid aminos stand in nicely. They have a similar taste to soy sauce. Not as strong. We like it in soups and on rice.
It’s a simple switch. Use it just like you would soy sauce – a 1:1 swap. It gives dishes that umami kick we crave.
We once forgot soy sauce on a camping trip. Liquid aminos saved our dinner. Really. It blends right in.
For those curious about other ways to use liquid aminos, learn more about this substitute here.
4 – Worcestershire Sauce
Worcestershire sauce slides right in as a soy sauce stand-in. It’s all about the tang. This one has a bit of a kick, layered with flavors.
We tossed it in a marinade, and wow, did it bring depth. Hits different in a good way. It’s not soy sauce, but it plays well with others.
You’ll want to go easy on the swap, though. A 2:1 ratio works best. That’s two parts Worcestershire for every one part soy sauce.
We found this out the hard way in a batch of beef stew. It rounded out the flavors without overpowering.
For more on how to use this savory sauce in your dishes, dip into these ideas at this link.
5 – Fish Sauce
Fish sauce jumps in the game as soy’s cool cousin. It’s all about depth. This liquid brings a touch of the sea.
We add it and meals sing. It’s briny, depth adds layers. Works like a charm in soups.
A little goes a long way. Swap at a 1:2 ratio. For every one part soy, use two parts fish.
We tried this in a noodle dish. Success. It amps up flavor without stealing the show.
To get deep into its use, check out these tips on swapping fish sauce in your next meal.
6 – Miso Paste
Miso paste steps up, thick and rich. It brings umami like no other.
A little, stirred into broths, transforms them. It’s fermented soy, making flavors deep and complex.
We mix it in dressings, getting that savory hit. A versatile player, it stands in at a 1:1 ratio.
We chuckle recalling a soup saved by miso’s magic touch. It mingles well, respecting other ingredients.
Curious about swapping in miso? Find insights on this page here.
7 – Balsamic Vinegar
Balsamic vinegar steps in smoothly. It’s got sweetness and depth. A light drizzle changes the game.
It’s different, yet it works. We use it in a 1:1 swap. Perfect in marinades and salads. The tang complements many dishes, adding a note of sophistication.
We once had a salad that was missing something. Balsamic turned it around. It melds flavors together without taking over.
For those eager to mix things up, find more on using this versatile vinegar here.
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.