Substitute for Soy Sauce: Ratios and Best Uses
By The Recipes by Mom kitchen · Last checked October 21, 2026 · Not kitchen-tested; see how our recipes are made
The best substitute for soy sauce is tamari, which can be used in a 1 for 1 ratio for any recipe. It provides a very similar savory flavor.
Other ingredients can stand in for soy sauce, but they often require adjustments for salt, sweetness, or overall taste. The right choice depends on the specific dish you are making and any dietary considerations, such as needing a soy-free or gluten-free alternative.
Substitutes for soy sauce (per 1 tablespoon)
| Substitute | How much | Best for | Watch out for |
|---|---|---|---|
| Tamari | 1 for 1 | Everything | Often gluten-free; check label |
| Coconut aminos | 1 for 1, then taste | Marinades, dressings, stir-fries | Sweeter, less salty |
| Liquid aminos | 1 for 1 | Dressings, stir-fries | Soy-based |
| Worcestershire sauce | Use less | Marinades, meat | Different, tangier |
| Fish sauce | Use about half | Southeast Asian dishes | Saltier, contains fish |
Ratios are common kitchen equivalents; results vary by recipe, so try a swap in a forgiving recipe first.
Good to know
- Regular soy sauce is brewed with wheat
How to choose a soy sauce substitute
When substituting for soy sauce, consider three main factors: flavor, saltiness, and ingredients. Each substitute offers a different balance, so your choice can change the final taste and texture of a dish.
- Flavor Profile: Tamari is the most direct flavor match. Others are noticeably different. For example, coconut aminos are sweeter, while Worcestershire sauce is tangier. Fish sauce brings a distinct savory flavor common in Southeast Asian cooking.
- Salt Level: The amount of salt varies significantly. Fish sauce is very salty, so we suggest using about half the amount of soy sauce called for. Coconut aminos are less salty and have a sweeter profile, so you can start with a 1 for 1 ratio and add more to taste.
- Allergens and Ingredients: Regular soy sauce is brewed with wheat. Tamari is often gluten-free, but it is best to check the label to be sure. Liquid aminos are also soy-based. For a soy-free option, coconut aminos are a suitable choice. Note that fish sauce contains fish.
Substitutions by recipe type
The best substitute often depends on how you are using it. Some swaps work better in raw applications like dressings, while others are better suited for cooked dishes like marinades.
- For Everything: Tamari works in any recipe that calls for soy sauce, from marinades and stir-fries to dipping sauces. Its flavor is the closest match.
- For Marinades and Meats: Worcestershire sauce works well in marinades, especially for meat, because its tangy flavor complements savory dishes. Coconut aminos also work well in marinades, contributing a milder, sweeter flavor.
- For Dressings and Stir-fries: Liquid aminos and coconut aminos are good choices for dressings and stir-fries. They mix easily and provide a savory background flavor. Remember that liquid aminos are soy-based, while coconut aminos are a sweeter, soy-free option.
- For Southeast Asian Dishes: Fish sauce is an excellent substitute in recipes from this region, as its flavor profile is often a key component of the cuisine.
What changes when you substitute
Replacing soy sauce can alter more than just the taste of your recipe. Pay attention to changes in color, consistency, and how the ingredients interact.
The color of the final dish might be lighter when using coconut aminos or liquid aminos compared to the dark brown hue from soy sauce or tamari. The consistency of a sauce or dressing could also be affected, though most of these substitutes have a similar thin, liquid texture.
Because you may need to use more or less of a substitute to achieve the right saltiness, it is a good practice to taste as you go. Add a smaller amount of the substitute initially, taste the dish, and adjust until the flavor is balanced. This prevents a dish from becoming too salty or too sweet.
Sources and method
- Substitution ratios: common equivalents from US university extension substitution tables and standard cookbooks, cross-checked by the editors
Last checked October 21, 2026.