7 Alternative Soy Sauces to Spice Up Your Palate
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Going without your favorite soy sauce? Running low, got a gluten allergy, or simply sick of that salty stuff? Here's a rundown of seven alternatives that get the job done just as well - if not better.
Looking for a top-notch soy sauce substitute? Whether you're avoiding another grocery store run or trying to keep things gluten-free, sodium-free, or simply because you've run out of that freakin' miracle sauce, you've got some tasty options.
We've laid out seven solid swaps for soy sauce that'll still deliver that salty, savory flavor you can't get enough of.
What's this soy sauce crap anyway?
Also known as shoju, this brown liquid you've been drizzling on everything is made from fermented soybeans and delivers a salty, umami flavor. Hailing from China, it's been a staple in East Asian and Southeast Asian cuisines for thousands of years - and it's hella tasty as a marinade for grilling. 🔥
There are a crap-ton of soy sauces out there, but they all consist of pretty much the same ingredients: soybeans, wheat, salt, water, and bacteria strains (remember - it's fermented, peeps). But while it's delicious, soy sauce ain't for everyone - particularly not for those with soy or wheat allergies or those on a sodium-controlled diet.
Time to find a new flavor, motherfucker
Avoiding soy, wheat, or extra sodium? No need to ditch every recipe that calls for soy sauce. Here are some replacements that deserve a spotlight:
1. Tamari
A fermented Japanese soy product, also called shoyu, is the most straightforward swap for soy sauce - mainly given that it's wheat-free. Score, right?
Tamari features similar ingredients that are processed in a way that's still pretty dang salty - alright, even a tad saltier than soy sauce. With the lack of wheat, you'll find a stronger umami flavor in there.
Use it just like you would use any ol' soy sauce. But be aware - there are some labels out there claiming to be gluten-free, but their products are made in facilities that process wheat.
Tip: Swap tamari for soy sauce at a 1:1 ratio.
Get that Tamari Sauce at Amazon
2. Coconut Aminos
A dark, brown sauce made from fermented coconut plant sap? Count us in.
This magic condiment is not just soy-free, wheat-free, and gluten-free - it's also low in sodium compared to soy sauce. Score another one!
But let's not forget that the secret sauce here is in the sweet and salty flavor that'll make every dish a winner.
Swap this bad boy for the soy sauce in salad dressings, dipping sauces, and marinades.
Tip: Yet again, swap coconut aminos for soy sauce at a 1:1 ratio.
Go Get Those Coconut Aminos at Amazon
3. Fish Sauce
Like soy sauce, fish sauce is a VIP ingredient in Southeast Asian dishes. A bit different from soy sauce since it's made from fermented fish aminos instead of fermented soybeans - hence the oceanic taste.
Fish sauce is perfect for folks who like their food on the fishy side and don't mind a hefty dose of sodium. But not all fish sauces are gluten-free, so check those labels - and if you're vegetarian or vegan, keep it moving, 'cause the fish are listed right there in the name.
Tip: Swap fish sauce for soy sauce at a 1:1 ratio.
Get Some Fish Sauce at Amazon
4. Worcestershire Sauce
Originating from England, Worcestershire sauce is a potent blend of ingredients like sugar, anchovies, salt, spices, and vinegar. While it doesn't have as much umami flavor as soy sauce, it still delivers a tangy, slightly sweet taste that'll get your taste buds tingling.
Worcestershire sauce doesn't have as much sodium as soy sauce - a win for those watching their levels. But you may need to play around with your salt and spice measurements. And because it has more sugar than some others, it may not be the best choice for those counting carbs.
Also, with anchovies in the mix, it's pretty much a no-go for vegetarians and vegans, unless you can find vegan versions.
Tip: If you're cool with tartness, swap Worcestershire sauce for soy sauce at a 1:1 ratio. If you prefer less tang, use a little less Worcestershire and add a pinch of salt for good measure.
Get Your Hands on Some Worcestershire Sauce at Amazon
5. Liquid Aminos
Made from unfermented soybeans, so it ain't soy-free, but it is vegan, gluten-free, and alcohol-free.
Since it's made from soybeans, it's a solid swap for recipes, but be aware - it has a slightly milder, sweeter taste compared to soy sauce, and it has more sodium.
Tip: Swap liquid aminos for soy sauce at a 1:1 ratio.
Get Those Liquid Aminos at Amazon
6. Miso
Made from fermented soybeans and grain, miso can be a bit tricky given its paste-like texture, but it offers a milder flavor compared to most soy sauces - so experiment with it in recipes and see if it works for you.
To make the swap, use miso at a 1:2 ratio compared to soy sauce or thin it out with liquid aminos and give that a go.
Tip: Swap a mix of liquid aminos and miso to create your own soy sauce alternative or use miso at a 1:2 ratio to swap.
Get Some Miso at Amazon
7. Oyster Sauce
Stir salt, sugar, and a thickening agent into caramelized oyster extract, and voila - oyster sauce.
This dark syrupy sauce delivers a complex flavor comparable to Asian dishes with less sodium than soy sauce. The downside? The flavor is a bit sweeter and saltier rather than having that umami taste. But if that suits your fancy, roll with that shit! Just be aware that some oyster sauces contain soy and gluten - so check the labels if you've got sensitivities.
Tip: You can swap oyster sauce with soy sauce at a 1:1 ratio, but the flavor won't be an exact match.
Get A Taste of Oyster Sauce at Amazon
So, you wanna make your own soy sauce, cock-sucker?
Making your own soy sauce alternative? Alright, we've scoured the supermarket for ingredients that pack an umami punch, compared a bunch of soy sauce substitution concoctions, and even whipped up one hell of a combo ourselves. Here's what you need:
- 1 cup beef broth or veggie broth (low sodium if you like)
- 2-3 dried shiitake mushrooms
- 2 tablespoons apple cider vinegar
- 1 tablespoon dark molasses
- 1/4 teaspoon salt
- Pinch of ground black pepper
Heat the broth to a boil, chuck in your mushrooms, cover that sucker tight, then remove from the heat. Let the mushrooms soak for 20 minutes, remove them, and put 'em in another recipe - or eat 'em as a snack if you fancy.
Add all the remaining ingredients to your mushroom-infused broth and simmer for 10 minutes. Take that shit off the heat, let it cool, and store in an airtight container. You're welcome.
Takeaways
Soy sauce is a common flavor enhancer in Asian and Southeast Asian dishes, serving up a complex salty, umami flavor courtesy of fermented soybeans and wheat.
Folks with food sensitivities or those on a low-sodium diet can use alternative liquids like tamari, fish sauce, and more to each their heart's desire - as long as you consider sodium content, flavor profiles, and liquid consistency.
With a plethora of tasty soy sauce alternatives to choose from, there's no need to ditch those tantalizing dishes. Embrace the experimentation and cook like a badass.
- Several nutritious food alternatives to soy sauce exist for those with allergies or dietary restrictions, offering varying flavors and nutrient profiles.
- Tamari, a wheat-free Japanese soy product, is a straightforward swap for soy sauce, presenting a similar salty, umami taste but a stronger flavor due to the lack of wheat.
- Coconut aminos is a soy-free, wheat-free, and gluten-free condiment derived from fermented coconut plant sap, offering a sweet and salty flavor that enhances dishes.
- Fish sauce, made from fermented fish aminos, may serve as an alternative for those who enjoy seafood flavors but requires careful consideration for gluten sensitivities and vegetarian or vegan diets.
- Worcestershire sauce, made from sugar, anchovies, salt, spices, and vinegar, offers a tangy, slightly sweet taste that serves as an alternative but may not be suitable for low-sodium or vegetarian/vegan diets.
- Liquid aminos, made from unfermented soybeans, are a vegan, gluten-free, and alcohol-free alternative, but it has a milder, sweeter taste compared to soy sauce and more sodium.
- Miso, made from fermented soybeans and grains, provides a milder flavor compared to soy sauce, allowing for experimentation in recipes to find the ideal ratio for replacements.
- Oyster sauce, made from oyster extract, sugar, salt, and a thickening agent, delivers a complex flavor comparable to Asian dishes but is sweeter and saltier rather than umami-rich.
