We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

How Do I Choose the Best Soy Sauce Substitutes?

By Cynde Gregory
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Home cooks from around the world know that soy sauce lends a wonderfully mysterious, almost smoky flavor to foods. There are a number of alternatives to the ubiquitous, dark-brown soy sauce available in Chinese restaurants. These include liquid aminos, which are also dark brown and, like soy sauce, offer a number of health benefits; tamari sauce; and low-salt soy sauce. Individuals with high blood pressure, allergies to gluten, or who just find the taste of soy sauce a bit overwhelming may find these soy sauce substitutes work better for them.

Liquid amino sauce has been available in health food restaurants and groceries stores for decades. The taste is very close to that of soy sauce; it lends a salty, deep note to foods. There are a number of reasons cooks might turn to this relatively expensive choice among soy sauce substitutes. Not only is liquid amino sauce low in salt, but it is also contains no gluten because of the way it is manufactured. The presence of a multitude of amino acids mean this healthy alternative is rich in protein.

Tamari sauces can be used as soy sauce substitutes as well. Like soy sauce, they are made from soybeans but contain no added wheat products, so they, like liquid aminos, are gluten free. In taste, tamari is a little lighter than soy sauce, although the flavor is nearly identical. Miso, which is fermented soybean paste brimming with probiotics, is the base for tamari, which means this sauce, too, not only flavors food but adds a healthy touch. Tamari is readily available both in health food sections and on the Asian food shelves of most grocery stores.

For the cook who is caught without soy sauce when a marinade or stir-fry calls for it, homemade soy sauce substitutes are at the ready. One requires only steak sauce and water. One part steak sauce to four parts water yields a similar rich, dark flavor that does a good imitation of traditional soy sauce.

Another homemade variation uses red wine vinegar or darker, stronger balsamic vinegar in addition to honey and water. A little minced ginger and an equal amount of minced ginger with a quick shake of pepper and sea salt are all it takes to mix up a serviceable and delicious alternative to soy sauce. Whether the home cook is hunting for soy sauce substitutes because of health concerns or because there’s no traditional soy sauce in the house, finding acceptable substitutes is easy.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.

Related Articles

Discussion Comments
By fify — On Jun 30, 2013

@literally45-- I know that there is a soy-free, low-sodium amino sauce made from coconuts. You can use that. Or you can use vinegar, broth and spices to make your own alternative.

By SteamLouis — On Jun 29, 2013

@literally45-- Some liquid amino sauce is made from soy protein. If you're not allowed soy products for health reasons, liquid amino sauce is probably not a good idea.

Not all amino sauces will be the same, but the one I have is not low in salt. It actually has almost the same amount of salt as soy sauce. So please make sure to compare and do your research before using a liquid amino sauce in place of soy sauce.

By literally45 — On Jun 29, 2013

What is liquid amino sauce made from?

I have high blood pressure and I'm also not allowed to have soybeans because it's an estrogenic food. I need an alternative because I love cooking Chinese food. Is liquid amino sauce a good alternative? Can anyone tell me more about it?

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.