Best Substitutes for Soy Sauce
Salty, umami-rich fermented condiment central to Asian cooking.
Substitutes by Use Case
general
1:1Almost identical flavor. Naturally gluten-free. Best overall substitute.
1:1 (slightly sweeter)Soy-free, gluten-free, slightly sweeter and less salty. Add a pinch of salt.
1:1Soy-based but not fermented. Similar flavor, slightly milder.
1:1More complex flavor. Contains anchovies — not vegan. Good in meaty dishes.
½ tsp fish sauce = 1 tbsp soy sauceMuch more pungent. Use sparingly. Adds deep umami.
1 tbsp miso + 1 tbsp water = 2 tbsp soy sauceFermented, rich umami. Works well in marinades and soups.
💡 Expert Tips
- ✓Tamari is the go-to gluten-free swap
- ✓Coconut aminos is less salty — adjust seasoning
- ✓In cooked dishes, the difference is minimal; in raw sauces the flavor distinction is clearer
❌ Do NOT Use
- ✗Plain salt (loses umami depth)
- ✗Teriyaki sauce (too sweet and thick for substitution)
Frequently Asked Questions
What is the best substitute for soy sauce?
Tamari — use 1:1. Almost identical flavor. Naturally gluten-free. Best overall substitute.
Can I substitute soy sauce in baking?
Yes. The best options for baking are: Tamari and Coconut aminos. Always match the ratio exactly for best results.
What is a vegan substitute for soy sauce?
Tamari — Almost identical flavor. Naturally gluten-free. Best overall substitute.
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