White soy sauce is one of those things you don’t realize you’re out of until the recipe really needs it. We’ve all been there, staring at the pantry like it’s hiding secrets. No stress though, we’ve got fast swaps that bring all the magic.
These replacements stick to simple ingredients. No need to hunt for fancy bottles or overthink it. We’re talking quick, easy, and what’s probably already on your shelf.
We’ve tested these options ourselves (many times—oops). Some even surprised us with how well they worked. Trust us, these will keep your dishes flavorful and stress-free.
6 Best Substitutes for White Soy Sauce
Here are our top 6 suggestions to replace white soy sauce when you’re in a pinch:
1 – Light Soy Sauce
We use light soy sauce as an easy fix here. It’s darker than white soy sauce, but still mild. The flavor leans sweet and salty. It’s thinner than dark soy sauce, so it mixes well. The color is subtle enough for most dishes.
Use this at a 1:1 ratio. Add a splash of water if you want it lighter. That balances out the saltiness too. It stays versatile and fits into stir-fries and soups. We notice it tastes clean without overpowering. It doesn’t stain food heavily, so it’s a solid stand-in. We like how it blends into most recipes without any fuss.
2 – Tamari
Tamari is a solid swap if you need something mild yet flavorful. It’s slightly thicker than white soy sauce. It has a smooth, umami-rich taste but less salty. The absence of wheat makes it a go-to for gluten-free recipes.
The color is darker, so it might tint light dishes like soups. Use it at a 1:1 ratio. If the dish feels too bold, dilute with water. The silky texture works great in marinades and dipping sauces.
Looking for more options beyond tamari? Check out this list of tamari substitutes for more ideas.
3 – Coconut Aminos
We like coconut aminos for a milder, slightly sweet alternative. It’s less salty than white soy sauce, which works for lighter dishes. The flavor is clean and a bit earthy.
Use it at a 1:1 ratio in recipes. It’s thin, so it blends easily into soups or marinades. The lighter color keeps your dish looking natural, especially in broths.
It’s also soy-free, which helps if you avoid soy products. The sweetness adds balance without overwhelming the dish. Curious about related swaps? Check out this guide to coconut aminos substitutes for more ideas.
4 – Fish Sauce
Fish sauce brings bold, salty power to the mix. It’s punchy and strong, with a unique, savory depth. The flavor hits hard but can be mellowed with water.
We use it at a 1:2 ratio. It’s saltier and darker than white soy sauce, so go easy. It blends great in dressings, soups, and marinades for big umami.
It’s also packed with natural richness thanks to fermented fish. The darker color may shift the look of lighter recipes. Read more about fish sauce substitutes for extra ideas if you’re curious.
5 – Shiro Miso (Diluted)
We use shiro miso for a light, slightly sweet swap. It’s mild and smooth, making it a good choice for delicate dishes. The flavor is subtle with hints of sweetness.
Mix it with water to thin it out. Use a 1 tablespoon miso to 2 tablespoons water ratio. It blends evenly and creates a balanced base.
The pale color keeps dishes looking light. It works better in soups or dressings. It has a lower salt content compared to other miso types. This makes it versatile and less overpowering.
6 – Salt and Water Mixture
We keep it simple with this one. Salt and water mimic the baseline saltiness of white soy sauce. It’s straightforward and quick to mix up.
Use a ratio of 1 teaspoon salt to 3 tablespoons water. Stir until fully dissolved. This blend works best in soups, stir-fries, and marinades.
The flavor is neutral and light. It misses the umami punch, but adds a clean saltiness. The clear liquid won’t change dish colors. Perfect for recipes where the appearance matters.
We often adjust the salt ratio based on taste. Start light and tweak to fit your dish.
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.