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Substitutes for Soy Sauce

Common substitutes for soy sauce are Miso and Fish Sauce, with ratios below.

Flavor CarrierPreservativeColor

Substitutes (2)

  • Miso

    Okay with tweaks

    1:1

    BakingSauteingSlow CookSteamingRaw ColdDrinks

  • Fish Sauce

    Okay with tweaks

    1/2 teaspoon per 1 tablespoon soy sauce

    SauteingSlow CookRaw ColdDrinks

FAQ

What else is Soy Sauce known as?

Soy Sauce is known as shoyu, tamari, soy, soya sauce, tamari sauce, and soy condiment.

What does Soy Sauce taste like?

Soy Sauce is strong on saltiness, strong on umami, light on sweetness, light on acidity, light on bitterness, and light on pungency.

What is the texture like raw?
  • Thin, dark liquid.
  • Pours easily, slightly syrupy from the sugars, clings lightly to food.
What is the texture like cooked?
  • Reduces slightly with heat, turning glossier and stickier.
  • Can char and turn bitter if left over high heat too long.
How is Soy Sauce used in recipes?

Soy Sauce is a salty, umami-heavy liquid seasoning used in marinades, stir-fries, braises, and dipping sauces. Add it late in cooking to keep the flavor bright, or early in slow cooks for deeper color. Keep a bottle in the pantry or fridge after opening. Pairs well with ginger, garlic, sesame, and rice vinegar.

Does water content matter?

Soy Sauce has high water content. Adds moisture; can thin batters or release liquid when heated.

Does Soy Sauce brown or caramelize?

Yes. Soy Sauce sweetens and browns when heated.

Cooking methods

Works well

  • Sauteing

    Adds salt, umami, and color fast. Add near the end so it doesn't scorch and turn bitter.

  • Frying

    Good in marinades before frying or as a dipping sauce after. Sugars in it can burn if hit with direct high heat.

  • Slow Cook

    Deepens over time, adding salt and dark color to braises and stews. Add early or late depending on how strong you want it.

  • Grilling

    Great in marinades and glazes. Sugars char quickly on direct flame, so watch for burning.

  • Steaming

    Works well as a finishing drizzle or dipping sauce for steamed fish, vegetables, or dumplings.

  • Raw Cold

    Used straight as a dip, dressing base, or seasoning for salads and cold noodles.

  • Drinks

    Not typical in drinks, though a few savory cocktail recipes use a small dash for depth.

Methods to avoid (1)
  • Baking

    Not useful as a structural ingredient. Sometimes brushed on savory breads or crackers for color and salt before baking.