Mushroom Soy Sauce Substitute: A Savory, Easy Recipe

This mushroom soy sauce substitute is a salty, savory liquid seasoning made with dried shiitake mushrooms, coconut aminos, and a few pantry staples. It brings umami to stir-fries, marinades, soups, and dipping sauces without soy, though its flavor is gentler and a little sweeter than regular soy sauce.

Ingredients

1 cup (240 ml) water
1/2 ounce (15 g) dried shiitake mushrooms, whole or sliced
1/4 cup (60 ml) coconut aminos
1 tablespoon (15 ml) apple cider vinegar
1 teaspoon (7 g) unsulphured molasses
1 small garlic clove (about 3 g), peeled and lightly crushed
1/4 teaspoon (about 0.5 g) onion powder
1/4 teaspoon (about 1.5 g) fine salt, plus more to taste
1/8 teaspoon (about 0.3 g) ground black pepper, optional

Instructions

Soak the mushrooms. Put the dried shiitakes in a small saucepan and pour in the water. Leave them to soak for 20 minutes, turning them once if they float, so they soften and release their savory flavor into the water. If the mushrooms are especially large, slice them after soaking or use kitchen scissors to cut them into smaller pieces.
Add the seasonings. Stir the coconut aminos, vinegar, molasses, crushed garlic, onion powder, salt, and optional pepper into the mushroom soaking liquid. The mixture may look thin at this stage; it will become more concentrated as it simmers. If you are watching the salt level, begin with half the listed salt and adjust after reducing.
Simmer gently. Set the saucepan over medium heat and bring the liquid just to a simmer. Lower the heat so it bubbles gently, then cook uncovered for 15 minutes. Stir once or twice and avoid a hard boil, which can evaporate the liquid too quickly and make the sweetener taste overly concentrated. The mushrooms will become very soft and the sauce will smell rounded and savory.
Strain and season. Remove the pan from the heat. Pour the liquid through a fine-mesh strainer into a heatproof bowl or measuring jug. Let it drain without pressing the mushrooms hard; squeezing them can make the sauce cloudy and earthy. Taste the strained liquid. Add a small pinch of salt if it needs more savoriness, or a few drops of vinegar if it tastes too sweet.
Cool and portion. Let the sauce cool, then transfer it to a clean, lidded container. The final amount will vary slightly with the size of the pan and how much liquid the mushrooms absorb; expect about 3/4 cup (180 ml). Use it in place of soy sauce in small amounts, tasting as you go.

Tips

Use unsalted or low-salt coconut aminos when possible. Brands vary in sweetness and saltiness, and some are much milder than soy sauce. Start with the recipe’s salt amount, taste after straining, and add more gradually. It is easier to season the finished sauce than to correct an overly salty batch.
Do not substitute fresh mushrooms in equal quantity. Dried shiitakes have a concentrated flavor that gives the liquid its deep, savory base. If you only have fresh shiitakes, use about 1 cup (70 g) sliced mushrooms and simmer the mixture for 20 minutes; the result will be lighter, and you may need a little extra salt or coconut aminos.
Keep the simmer gentle and uncovered. A rolling boil can reduce the sauce too far, leaving too little volume and a stronger sweet-salty taste. If that happens, stir in hot water a teaspoon at a time until it is pourable and balanced again.
Check labels for dietary needs. Coconut aminos are made without soy, but ingredient lists and manufacturing practices vary. If avoiding soy because of an allergy, check the product label and contact the manufacturer about cross-contact. For a gluten-free version, choose coconut aminos and vinegar labeled gluten-free.

Serving Suggestions

Think of this as a seasoning concentrate rather than a perfect one-for-one clone of every soy sauce. Begin by replacing soy sauce with the same amount in a recipe, then taste before adding extra salt. For a quick stir-fry, add 1 to 2 tablespoons (15 to 30 ml) to a pan of vegetables near the end of cooking, tossing until everything is lightly coated. For rice or noodles, start with 1 tablespoon (15 ml) per serving and add more only if needed.

It also works as a base for dipping sauce. Mix 2 tablespoons (30 ml) of the substitute with 1 tablespoon (15 ml) water, a little grated ginger, and a squeeze of lime or lemon. Serve it with dumplings, spring rolls, cooked vegetables, or grilled tofu. For a simple marinade, combine 3 tablespoons (45 ml) of sauce with 1 tablespoon (15 ml) oil and a teaspoon of vinegar; coat vegetables or tofu for 15 to 30 minutes, then cook as desired. Since this version is less salty than many soy sauces, it may not season a large batch as strongly, so adjust the rest of the dish after tasting.

Variations

Make it without coconut aminos. Use 3 tablespoons (45 ml) water plus 1 tablespoon (15 ml) extra vinegar and 1 to 2 teaspoons (5 to 10 ml) additional molasses in place of the coconut aminos. Add salt in small pinches until the flavor is balanced. This option tastes less rounded and more like a mushroom broth, so use it in cooked dishes rather than expecting it to taste exactly like bottled soy sauce.

Use another dried mushroom. Dried porcini make a strong, earthy sauce; use 1/3 ounce (10 g) because their flavor can dominate. Dried oyster mushrooms are milder and can be used at the same 1/2-ounce (15-g) amount, though the finished sauce may be less robust. Avoid relying on fresh button mushrooms alone for this recipe because they do not contribute the same concentrated depth.

Give it a ginger or chili note. Add 1 teaspoon (2 g) finely grated fresh ginger or a small pinch of red pepper flakes to the pan before simmering. For a brighter finish, add a few drops of toasted sesame oil only when serving; sesame oil can become harsh if boiled for the full cooking time. These additions make the sauce more distinctive, so consider how they will fit with the dish you plan to season.

Adjust the sweetness and tang. For a less sweet result, reduce the molasses to 1/2 teaspoon (3.5 g). For a sharper flavor, add vinegar a few drops at a time after straining. Balsamic vinegar can replace apple cider vinegar in the same quantity, but it adds a darker color and a sweeter, more pronounced flavor.

Storage and Reheating

Cool the sauce promptly and refrigerate it in a clean, tightly covered container within 2 hours of cooking. Keep it refrigerated and use it within 3 to 4 days. This homemade mixture is not shelf-stable: the small amount of vinegar does not make it safe to store at room temperature, and it should not be canned or kept in a cupboard. Label the container with the date so it is easy to track.

For longer storage, freeze the cooled sauce in a freezer-safe container or in tablespoon portions in an ice-cube tray, then transfer the frozen portions to a sealed freezer bag. Use within about 2 to 3 months for best flavor. Thaw overnight in the refrigerator, or warm a small portion directly in a saucepan. Reheat gently just until warm, stirring as needed; avoid boiling it down. If you add the sauce to a dish that is being cooked, add it according to that recipe. Discard any portion that has been left at room temperature for more than 2 hours.

Frequently Asked Questions

Can I use this as a one-for-one soy sauce replacement?

Often, yes, especially in cooked dishes, but the flavor and salt level are not identical. Coconut aminos are usually sweeter and less salty than soy sauce, while the mushroom infusion adds an earthy, broth-like note. Start with the same volume, taste the dish, and add more sauce or salt only if it needs it. In a dipping sauce or dressing, the difference will be more noticeable than in a busy stir-fry.

Does this substitute contain soy?

The recipe uses coconut aminos rather than soy sauce or tamari, so its listed ingredients contain no soy. Still, read the label on your coconut aminos and other packaged ingredients, particularly if you are avoiding soy because of an allergy. Manufacturing and cross-contact information depends on the product, so choose products that meet your own requirements.

Can I make the sauce ahead?

Yes. Make it up to 3 or 4 days ahead and keep it covered in the refrigerator. The flavor may seem slightly stronger after chilling, so stir it and taste before using. If it has thickened or tastes too concentrated, loosen a serving with a teaspoon of water rather than thinning the whole batch unless you plan to use it right away.

What can I use if I cannot find dried shiitake mushrooms?

Dried porcini or dried oyster mushrooms are useful alternatives. Porcini are more intense and earthy, so start with about 1/3 ounce (10 g); oyster mushrooms are gentler and can replace the shiitakes by weight. Fresh mushrooms can work in a pinch, but they produce a lighter result. Simmer them a little longer and expect to adjust the salt and coconut aminos to taste.

Why does my sauce taste too sweet or too mild?

Coconut aminos vary considerably between brands, and some are naturally quite sweet. Reduce the molasses next time, or balance a finished batch with a few drops of vinegar and a pinch of salt. If it tastes mild rather than sweet, add salt a little at a time; a small amount of extra coconut aminos can help too, but it may also increase sweetness. For a stronger mushroom flavor, use well-stored dried shiitakes and let them soak for the full 20 minutes.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).