What Can I Use as a Soy Sauce Substitute?

If you’re out of soy sauce, use tamari or coconut aminos in a 1:1 swap, or make the quick savory substitute below from broth, vinegar, and seasonings. The homemade version is useful in cooked dishes when you want salty, tangy depth, though it is milder and less fermented-tasting than soy sauce.

Ingredients

1 cup (240 ml) low-sodium mushroom broth; or low-sodium beef broth if you do not need a vegetarian version
1 tablespoon (15 ml) balsamic vinegar
1 tablespoon (15 ml) apple cider vinegar
1 teaspoon (5 ml) molasses (about 7 g), or packed brown sugar (about 4 g)
¼ teaspoon garlic powder (about 0.8 g)
¼ teaspoon ground ginger (about 0.5 g)
¼ teaspoon fine salt (about 1.5 g), plus more to taste

Instructions

Combine the ingredients. Add the broth, balsamic vinegar, apple cider vinegar, molasses, garlic powder, ginger, and salt to a small saucepan. Whisk until the molasses is dispersed. If you are using brown sugar instead, stir until the grains dissolve.
Simmer to concentrate. Set the pan over medium heat and bring the mixture just to a simmer. Lower the heat so it bubbles gently, then cook for about 15 minutes, stirring occasionally. Avoid a hard boil: it can reduce the liquid too quickly and make the vinegar taste sharp. The sauce is ready when it has reduced to roughly ¾ cup and tastes more rounded than it did at the start.
Taste and adjust. Take the pan off the heat and taste a small spoonful after it cools briefly. Add a pinch more salt if it tastes flat, a few drops of vinegar if it needs brightness, or a little molasses if it seems too sharp. Remember that it will taste stronger when used in a dish alongside other ingredients.
Use or transfer. Use the sauce warm in a recipe, or pour it into a clean heat-safe container. It can replace soy sauce by volume in cooked recipes, but start with a little less in a delicate dish and adjust after tasting. The batch makes about ¾ cup, or roughly ten 1-tablespoon portions.

Tips

Choose the broth for the job. Mushroom broth gives the sauce a deep, earthy flavor and works for vegetarian cooking. Beef broth makes it more robust but is not vegetarian. Use a low-sodium broth so you can control the salt; regular broth can make the finished sauce too salty as it reduces.
Keep the simmer gentle. A slow reduction concentrates the flavors without scorching the sweetener. If the sauce reduces below about ¾ cup, stir in a tablespoon of water at a time. If it is still thin after 15 minutes, simmer for a few minutes longer, checking frequently.
Season for the recipe, not just the spoon. The sauce will not taste exactly like straight soy sauce. In a stir-fry with vegetables, noodles, or meat, other flavors round it out. Add it gradually, taste the whole dish, and adjust salt separately rather than pouring in a large amount at once.
Check labels when avoiding ingredients. This recipe contains no soy ingredients as written, but packaged broth and seasonings can have different ingredients or allergen statements. Vinegars and broths also vary in flavor and saltiness, so check the label and taste before adding extra salt.

Serving Suggestions

Use the homemade substitute in fried rice, noodle stir-fries, marinades, pan sauces, and savory soups. For a stir-fry, add it near the end of cooking so the flavor stays noticeable; for a marinade, combine it with oil, garlic, and a little sugar or honey. It also works in recipes that call for a modest amount of soy sauce in a cooked sauce or dressing.

For dipping, try it in a small bowl with sliced scallions, sesame seeds, or a few drops of toasted sesame oil. Because this mixture is less salty and less fermented than soy sauce, it may taste mild as a direct dipping sauce. Taste first, then add salt or a splash of vinegar if you want a bolder dip. It is not a precise match for sushi dipping, where tamari or coconut aminos usually gives a closer ready-to-use result.

Variations

For the closest pantry swap: Use tamari in the same amount as soy sauce. Tamari is a Japanese soy-based seasoning with a similar savory character, but many types contain little or no wheat rather than being guaranteed gluten-free. Read the package label if gluten is a concern. Tamari still contains soy, so it is not suitable for someone avoiding soy.

For a soy-free, gluten-free option: Coconut aminos can usually replace soy sauce 1:1. It is made from coconut blossom sap and salt, tends to be sweeter and less salty, and has a lighter savory flavor. In a recipe where the sauce is central, taste as you go; you may want a little extra salt or an acidic ingredient to balance the sweetness. Check the label for specific dietary needs.

For a quick savory alternative: Worcestershire sauce can stand in for soy sauce in a cooked recipe, but it is tangier and more complex, and some versions contain anchovies. Start with about half as much, then add more to taste. It is not a vegetarian choice unless the product is specifically labeled vegetarian. Fish sauce is another potent option in Southeast Asian-style dishes; use about half the quantity at first because its saltiness and aroma can dominate.

For a miso-based sauce: Whisk 1 tablespoon (about 18 g) miso with 2 tablespoons (30 ml) warm water, then add more water until it is pourable. Miso contributes fermented savoriness, but it is a paste rather than a one-for-one bottled sauce and can be quite salty. It contains soy unless made from another ingredient, and most miso is not a direct gluten-free guarantee; check the label.

For this recipe’s flavor to lean sweeter or sharper: Use brown sugar instead of molasses for a softer caramel note, or add a small splash of rice vinegar for a gentler acidity. A pinch of black pepper or a little extra ginger can suit marinades and stir-fries. Make one adjustment at a time so the balance of salty, sweet, and sour does not get lost.

Storage and Reheating

Because this is a broth-based sauce, refrigerate it in a clean, covered container within 2 hours of cooking. Keep it refrigerated for 3–4 days. Do not store it at room temperature for extended periods or treat it as shelf-stable. For longer storage, freeze it in small, clearly labeled portions for up to 2–3 months for best quality; thaw a portion in the refrigerator and stir before using.

To warm a small amount, heat it gently in a saucepan, stirring, or microwave it in a covered microwave-safe container in short bursts. If reheating a refrigerated portion as a leftover, bring it to 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. Avoid boiling it for a long time, which can make the sauce overly concentrated. If it thickens after chilling, loosen it with a teaspoon of water at a time.

Frequently Asked Questions

What is the best all-purpose substitute for soy sauce?

Tamari is usually the closest in savory flavor and can be used in the same quantity, but it is made from soy. Coconut aminos are a convenient soy-free alternative and are also typically used 1:1, though they are sweeter and milder. For a recipe that needs only a small amount, the homemade broth-based sauce above is another practical option.

Can I use this homemade sauce in any recipe that calls for soy sauce?

It works best in cooked dishes such as stir-fries, soups, and marinades, especially when soy sauce is one of several seasonings. It is not an exact match for a dish that depends heavily on the distinct fermented flavor of soy sauce. Start with the same volume in a cooked recipe, taste, and add more only if the dish needs it.

What can I use instead of soy sauce if I have a soy allergy?

Coconut aminos are a common soy-free choice, and the broth-based recipe here is made without soy ingredients as listed. Always read labels on broth, bottled sauces, and seasonings, since ingredients and allergen statements differ by product. Tamari, most miso, and many liquid aminos are soy-based, so they are not appropriate substitutes for someone avoiding soy.

What is a good gluten-free replacement for soy sauce?

Look for tamari specifically labeled gluten-free, or choose a coconut aminos product whose label meets your needs. Do not assume every tamari or coconut aminos product has the same ingredients or manufacturing controls. The homemade recipe can be made with gluten-free broth and seasonings, but check each package label.

Can I replace soy sauce with salt?

Salt can provide saltiness, but it will not contribute the deep, fermented flavor or color of soy sauce. If the recipe uses just a small amount, add salt gradually and consider adding a little broth, vinegar, or a suitable savory sauce as well. Do not substitute an equal volume of salt for soy sauce; that would make most dishes far too salty.

How much of a substitute should I use?

For tamari and coconut aminos, begin with a 1:1 swap. For Worcestershire or fish sauce, begin with about half the amount because their flavors can be more assertive or tangy. The homemade sauce is milder than soy sauce, so you can start at 1:1 in cooked dishes, taste the finished mixture, and adjust carefully.

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

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