Check Out These 7 Best Soy Sauce Substitutes to Enhance Your Dishes

I must admit: I love cooking with soy sauce and using it as a dip for my savory meals.

Growing up in a Chinese household, where soy sauce was a staple, I’d drizzle this umami-packed, salty sauce over my family’s dishes to transform them from simple to sensational.

Though I make an effort to keep my pantry stocked with this essential ingredient, there are times when I run low. And when I have guests who are allergic to soy or wheat, I need to find a delicious alternative—keep reading to discover the options!

What is the Flavor Profile of Soy Sauce and How Is It Used in Cooking?

Soy sauce is a dark reddish-brown liquid traditionally crafted from fermented soybeans, wheat, salt, and water. Today, it can also be produced through acid hydrolysis, a method where soybeans and wheat molecules are broken down by concentrated acid.

Soy sauce is known for its intense saltiness, savory richness, and umami depth—a small amount is all you need. It's a versatile ingredient used for dipping, as part of sauces like our Spring Roll Dipping Sauce, and in brines, marinades, glazes, stir-fries, and noodle and rice dishes in East Asian cooking.

This umami-packed condiment extends beyond just East Asian recipes—it’s also featured in dishes like our decadent Easy Swedish Meatball Sauce, and fusion creations like Wasabi and Soy Sauce Hummus, among others.

View the full recipe: Air Fryer Soy-Ginger Shishito Peppers

Top Soy Sauce Alternatives

If you find yourself without soy sauce and can’t make it to the store, these condiments can serve as perfect one-to-one substitutes.

Tamari

Tamari might look like soy sauce, but it’s actually a different product. Made from fermented miso paste, tamari doesn’t contain wheat. When you dip your food in this Japanese sauce or use it to marinate meats, its rich, distinctive flavor becomes evident, setting it apart from regular soy sauce.

Tamari is thicker and offers a richer flavor than soy sauce, but they can be swapped in recipes without issue. Use tamari instead of soy sauce in stir-fries, marinades, noodle dishes, and more.

Liquid Aminos

Liquid aminos are milder and have a slightly sweeter taste compared to soy sauce. Like soy sauce and tamari, they are made from soy, where an acid breaks down non-fermented soybeans into amino acids. Like tamari, liquid aminos are typically wheat-free (just double-check the label to be sure).

You can also find liquid aminos made from coconut sap, fermented with salt and water. Both types are great options for those avoiding wheat or looking for gluten-free alternatives.

Since liquid aminos and soy sauce have similar flavors, appearance, and textures, they can be used interchangeably in recipes. Add them to stir-fries and various dishes just as you would with soy sauce.

Maggi Seasoning Sauce

Maggi seasoning sauce is a soy sauce alternative that works well in savory dishes. Its primary ingredient is wheat, not soybeans, but like soy sauce, it adds a rich umami flavor.

Ponzu Sauce

Ponzu sauce is a Japanese condiment often served with tempura, dumplings, grilled meats, poultry, and seafood. Made with rice vinegar, mirin, bonito flakes, and citrus, its standout feature is the tangy citrus flavor. Some varieties of ponzu also contain soy sauce, making it a fantastic substitute in place of soy sauce as a condiment.

Check out the recipe: Honey-Soy Salmon in Foil

Teriyaki Sauce

Teriyaki sauce is a versatile Japanese staple, ideal for dipping, marinating, and basting. Since it’s made with soy sauce as a base, it works perfectly as a substitute for soy sauce in many recipes.

You can substitute teriyaki sauce for soy sauce in marinades and stir-fries using a one-to-one ratio, but remember that teriyaki is thicker than soy sauce. To achieve the right consistency, add a small amount of water to thin it out.

Fish Sauce

When you're out of soy sauce, fish sauce is a great alternative. This all-purpose condiment is rich in salt and umami, just like soy sauce, and can be used in a variety of ways: as a dipping sauce, marinade, or in dressings, stir-fries, soups, and noodle dishes.

You can replace soy sauce with fish sauce without altering the ratio, but if you find the fishy scent too strong, try mixing equal parts fish sauce and citrus juice for a milder flavor.

Worcestershire Sauce

If you're a fan of Asian cuisine, you might have noticed that many recipes include Worcestershire sauce. This rich, dark sauce enhances the flavors of meat, poultry, seafood, and is also great in soups, stews, and salads. Replacing soy sauce with Worcestershire at a 1:1 ratio gives your dish a powerful umami kick and adds a spicy depth of flavor.