The best soy sauce substitutes depend on what you need it for
Soy sauce adds saltiness, umami depth, and a slightly sweet undertone to dishes. When you don't have it on hand, the right replacement depends on whether you need that salty punch, the savory depth, or both. Tamari, coconut aminos, Worcestershire sauce, and miso paste each work in different situations—some swap in at a one-to-one ratio, others need adjustment.
The most important thing to know upfront: no single substitute tastes exactly like soy sauce. But each one below will keep your dish from tasting flat or wrong. The choice comes down to what flavors you're already building and what you have in your pantry right now.
Key Takeaways
- Tamari is the closest match to soy sauce and works at a one-to-one ratio, though it tastes slightly less salty and slightly more savory.
- Coconut aminos is soy-free, lower in sodium, and works one-to-one, but tastes sweeter and less umami-forward than soy sauce.
- Worcestershire sauce is saltier and more acidic than soy sauce, so use half the amount and taste as you go.
- Miso paste mixed with water creates a savory liquid that works well in soups and braises, but needs to be dissolved first to avoid lumps.
- Fish sauce adds intense umami but smells strong; use one-quarter to one-half the amount you would soy sauce.
Tamari: The closest flavor match
Tamari is made from soybeans like soy sauce, but with little to no wheat, making it a good choice if you're avoiding gluten. The flavor is nearly identical—salty, savory, and slightly sweet—so you can swap it in at a one-to-one ratio without changing your recipe. If you're making a stir-fry, marinade, or dipping sauce, tamari will taste almost indistinguishable from regular soy sauce.
The main difference is that tamari tends to be slightly less salty and slightly more umami-forward than standard soy sauce. This is actually an advantage in most home cooking: your dish will taste richer without tasting overly salty. Tamari costs a bit more than regular soy sauce and may not be in every grocery store, but it's worth buying if you cook regularly and want a reliable substitute on hand.
Coconut aminos: The soy-free option
Coconut aminos is made from coconut sap and contains no soy or wheat. It's lower in sodium than soy sauce and works at a one-to-one ratio, making it straightforward to use. If you're cooking for someone with a soy allergy or following a paleo diet, this is your best bet.
The trade-off is taste: coconut aminos is noticeably sweeter and less savory than soy sauce. In a stir-fry or fried rice, you'll taste the difference. The sweetness works well in marinades for chicken or pork, where a touch of sweetness is actually welcome. If you use it in a savory broth or soup, add a pinch of salt and a small splash of vinegar to bring back some of the depth soy sauce would have provided.
Worcestershire sauce: Use less, taste as you go
Worcestershire sauce is saltier and more acidic than soy sauce, with a tangy, slightly fermented flavor. It works best in dishes where acidity fits—beef stews, marinades for red meat, or anything with tomato. Start by using half the amount of soy sauce the recipe calls for, then taste and add more if needed.
A typical recipe might call for two tablespoons of soy sauce; use one tablespoon of Worcestershire instead. The flavor is distinctly different—more vinegary, less umami—so this works best when you're already building complex flavors rather than in a straightforward dipping sauce. Worcestershire also contains anchovies, so it's not suitable for vegetarian or vegan cooking.
Miso paste: Best for soups and braises
Miso paste is fermented soybean paste that delivers intense umami—arguably more savory depth than soy sauce itself. It doesn't dissolve when ready like liquid soy sauce, so you need to mix it with water first. For every tablespoon of soy sauce, use about one-half tablespoon of miso paste mixed with two tablespoons of warm water, then stir it in.
Miso works beautifully in soups, stews, and braised dishes where you have time to let the flavors meld. It's less successful in quick stir-fries or as a raw dipping sauce because the paste texture doesn't work the same way liquid does. Red miso is stronger and more assertive; white miso is milder and slightly sweet. Start with white miso if you're unsure, and adjust the amount based on how savory you want the final dish to be.
Fish sauce: For Southeast Asian dishes
Fish sauce is made from fermented fish and salt, and it smells intensely funky straight from the bottle. But in cooking, it dissolves into a background note of pure umami that makes food taste richer without tasting fishy. Use one-quarter to one-half the amount of soy sauce the recipe calls for—fish sauce is much more concentrated.
Fish sauce is the traditional choice in Vietnamese, Thai, and Cambodian cooking, so it's the right move if you're making a pho, curry, or dipping sauce from those cuisines. It's not a good choice for Japanese or Chinese dishes where soy sauce is the expected base flavor. Like miso, fish sauce is not vegetarian or vegan.
Salt and umami powder: The emergency option
If you have none of the above, you can approximate soy sauce's effect by combining salt with umami. Use one-quarter teaspoon of salt plus one-eighth teaspoon of MSG (monosodium glutamate) or a pinch of mushroom powder, dissolved in one tablespoon of water. This won't taste like soy sauce, but it will add the saltiness and savory depth that soy sauce brings to a dish.
This is a last resort, not a preferred method. Mushroom powder (made from dried shiitake or porcini) works better than MSG if you have it, though it's less reliable because the strength varies by brand. Neither option works well in dipping sauces or dishes where soy sauce's specific flavor is important, but both will keep a stir-fry or soup from tasting flat.
Quick comparison table
| Substitute | Ratio to soy sauce | Best for | Main drawback |
|---|---|---|---|
| Tamari | 1:1 | Any dish calling for soy sauce | Slightly less salty, slightly more savory |
| Coconut aminos | 1:1 | Soy-free cooking, marinades | Noticeably sweeter, less umami |
| Worcestershire | 1:2 (use half) | Beef dishes, marinades | More acidic, contains anchovies |
| Miso paste | 1:2 (use half, mixed with water) | Soups, stews, braises | Doesn't dissolve when ready, paste texture |
| Fish sauce | 1:4 to 1:2 (use one-quarter to one-half) | Southeast Asian dishes | Smells very strong, not vegetarian |
Frequently Asked Questions
Can I use soy sauce and Worcestershire sauce together?
Yes. If you have both, you can use less of each—say one tablespoon of soy sauce plus one-half tablespoon of Worcestershire instead of two tablespoons of soy sauce alone. This gives you the savory depth of soy sauce plus the tangy complexity of Worcestershire without either one overpowering the dish.
Does tamari taste exactly like soy sauce?
Almost, but not quite. Tamari is slightly less salty and slightly more umami-forward. Most people won't notice the difference in a cooked dish, but you might in a raw dipping sauce. If you're making a dipping sauce, taste it and add a tiny pinch of salt if it seems flat.
What if I'm making a dipping sauce and don't have soy sauce?
Tamari is your best choice at a one-to-one ratio. If you only have Worcestershire, use half the amount and add a splash of water to thin it. Miso paste mixed with water also works, though the texture will be slightly thicker and grainier than soy sauce.
Can I use balsamic vinegar instead of soy sauce?
Not as a direct swap. Balsamic is sweet and acidic but lacks the saltiness and umami of soy sauce. You could use it in a marinade for beef or pork where sweetness fits, but you'd need to add salt separately. It won't work in stir-fries or dipping sauces.
Is low-sodium soy sauce a good substitute if I'm out of regular soy sauce?
Yes, it's the easiest swap—use it one-to-one. The flavor is nearly identical to regular soy sauce, just with less sodium. If your recipe is already salty (from other ingredients like anchovies or cheese), low-sodium soy sauce might actually be the better choice.