Soy sauce substitute

Use 1 tablespoon of tamari for each tablespoon of soy sauce. For a soy-free swap, use 1 tablespoon of coconut aminos and add a pinch of salt if the dish tastes flat.

4 options, scored for what you are making · Checked

Out of soy sauce mid-recipe?

Tell Sous Chef what you are missing. It swaps the ingredient and rewrites the steps that use it, and keeps your original recipe.

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What are you making?

  1. Tamari

    Great fit

    1 tbsp tamari

    For this dish: Same color and depth, so it is the closest swap.

    How: Swap tablespoon for tablespoon. WebstaurantStore suggests starting with half and adjusting to taste, since tamari is richer.

    What changes: Darker, richer and a little less salty. Often wheat-free, but check the label if you need gluten-free.

    Contains soy, wheat.

  2. Liquid aminos

    Great fit

    1 tbsp liquid aminos (soy-based)

    For this dish: Similar savory flavor and color.

    How: Swap tablespoon for tablespoon.

    What changes: Made from soybeans and water, gluten-free and milder in flavor. Both sources say it is less salty than soy sauce.

    Contains soy.

  3. Coconut aminos

    Works

    1 tbsp coconut aminos

    For this dish: Works, but the dish is sweeter and lighter in color.

    How: Swap tablespoon for tablespoon. Add a pinch of salt or reduce other sweeteners if needed.

    What changes: Sweeter and milder, and much lower in sodium: about 90 mg per teaspoon against about 280 mg for soy sauce (Healthline). Free of soy and wheat. Healthline says it is too thin and light to replace dark soy sauce.

    No major food allergens in these ingredients. Check labels on packaged products.

  4. Worcestershire sauce

    Avoid

    1 tbsp Worcestershire sauce

    For this dish: Its tangy, Western flavor stands out in a stir-fry.

    How: Swap tablespoon for tablespoon. WebstaurantStore suggests a little tamari alongside it for a closer umami match.

    What changes: Tangier and spicier, with molasses notes. It contains anchovies. Some brands contain soy, and Tasting Table notes malt-vinegar versions are not gluten-free.

    Contains fish, soy.

Scores are our editorial judgement from the sources below, not lab tests.

What soy sauce does in a recipe

Soy sauce is made from fermented soybeans and, usually, wheat. It adds salt, deep savory (umami) flavor and brown color to stir-fries, marinades, dipping sauces and soups. A swap needs salt and savory depth; color matters most in dishes where the sauce is the main seasoning.

Swap it in your recipe with Sous Chef

A substitution is more than one ingredient line. The steps that use it change too. Sous Chef edits both on a working copy of your recipe, so the original is always one tap away.

You ask Sous Chef

"I don't have soy sauce."

Sous Chef edits the recipe

1 tbsp soy sauce
1 tbsp tamari
Added to the steps: Swap tablespoon for tablespoon. WebstaurantStore suggests starting with half and adjusting to taste, since tamari is richer.
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When not to substitute

In dishes built on soy sauce, like teriyaki, shoyu ramen or a soy dipping sauce, a swap changes the color and depth. Tamari is the closest. Coconut aminos is noticeably sweeter.

Common questions

Is tamari the same as soy sauce?

Not quite. Tamari is also made from soybeans, but it is darker, richer and a little less salty. It swaps 1:1 and is often wheat-free, but it still contains soy.

Is coconut aminos lower in sodium than soy sauce?

Yes. Healthline lists about 90 mg of sodium per teaspoon for coconut aminos and about 280 mg for soy sauce. It is still not a low-sodium food.

What can I use instead of soy sauce if I am allergic to soy?

Coconut aminos, tablespoon for tablespoon. Tamari, liquid aminos and many Worcestershire sauces contain soy.

Related

Sources

Cook with what you have.

Import any recipe into Sous Chef and ask for the swap. It rewrites the ingredient list and the steps, and never loses the original. Free on iPhone.

Download Sous Chef on the App Store