Tamari is the closest substitute for soy sauce, since it is made the same way but with little or no wheat, and works in almost any recipe at a 1:1 ratio. Worcestershire sauce, thinned with a little water, is a reasonable stand-in when soy sauce isn’t available at all.
The best substitutes
- Tamari. Near-identical flavour, and gluten-free. The easiest direct swap.
- Coconut aminos. Milder and slightly sweeter, but a good gluten-free and lower-sodium option.
- Worcestershire sauce, diluted. Different flavour profile but brings a similar salty depth in a pinch.
- Fish sauce, used sparingly. Much stronger, so use about half the amount and taste as you go.
Light vs dark soy sauce
Most recipes calling simply for “soy sauce” mean light soy sauce, which is saltier and thinner. Dark soy sauce is aged longer, thicker, and used more for colour and deeper flavour in braises. Substitutes above are closest to light soy sauce.
