What Can You Use If You Do Not Have Soy Sauce? 8 Simple Soy Sauce Substitutes

Running out of soy sauce mid-recipe is one of those kitchen moments that can throw off your whole flow — especially when it's the backbone of a marinade, stir-fry, or dipping sauce you're counting on. Always remember that your pantry is likely hiding several solid stand-ins that deliver the same salty, savory depth without missing a beat. The same idea applies to other kitchen staples like tomato sauce alternatives, where simple substitutes can save a recipe.

If you do not have soy sauce, you can use tamari, coconut aminos, liquid aminos, fish sauce, or Worcestershire sauce as substitutes, depending on your recipe and taste preference.

Whether you're cooking for someone with a soy allergy, following a gluten-free diet, or simply caught without it on hand, these eight soy sauce substitutes will keep your dish on track.

Related: Does Soy Sauce Need to Be Refrigerated? The Best Place to Store It

What Makes Soy Sauce So Hard to Replace?

Before diving into substitutes, it helps to understand what soy sauce actually brings to a dish. Traditional soy sauce is made from fermented soybeans, wheat, salt, and water — a combination that produces its signature reddish-brown color and deeply savory, umami-forward taste. It functions as both a flavor enhancer and a color agent, adding complexity to everything from simple fried rice to slow-cooked braises.

The best soy sauce substitutes share at least a few of these traits: saltiness, umami depth, and a liquid consistency that incorporates easily into sauces, marinades, and cooked dishes.

8 Best Soy Sauce Substitutes (Easy Swaps for Cooking)

1. Tamari

Tamari is the closest thing to a like-for-like swap for soy sauce. It's made from fermented miso paste rather than whole soybeans, which gives it a slightly fuller, less sharp flavor with a touch more body. Most tamari is also wheat-free, making it a reliable option for gluten-sensitive cooks — though it's always worth checking the label to confirm.

Use tamari in a 1:1 ratio anywhere you'd reach for soy sauce: stir-fries, marinades, noodle dishes, dipping sauces, and glazes. The flavor difference is subtle enough that most people won't notice the swap.

Related: Tamari vs Soy Sauce: What’s the Difference Between Tamari and Traditional Soy Sauce?

2. Coconut Aminos

Coconut aminos are made by fermenting coconut palm sap with sea salt, and the result is a condiment that looks strikingly similar to soy sauce — dark, liquid, and savory — but with a slightly milder, less salty profile. It's soy-free and gluten-free, which makes it a popular choice for people following paleo or Whole30 eating patterns.

Substitute coconut aminos for soy sauce at a 1:1 ratio. Because it's a bit less salty than soy sauce, you may want to season your dish with a small pinch of salt to compensate. It works particularly well in fried rice, dipping sauces, and marinades for grilled meats.

3. Liquid Aminos

Liquid aminos are derived from non-fermented soybeans broken down using an acid process, releasing free amino acids that give the product its savory, umami-rich character. The flavor sits between soy sauce and coconut aminos — a little milder and slightly sweeter than traditional soy sauce, but with a familiar depth.

Like coconut aminos, most liquid aminos are gluten-free (always check the label). Use them as a 1:1 soy sauce substitute in stir-fries, soups, grain bowls, and any dish that calls for a dash of umami seasoning.

Related: Liquid Aminos vs Soy Sauce: The Real Difference Explained

4. Fish Sauce

Fish sauce is a powerful substitute that delivers the salt and umami of soy sauce with an added layer of briny, fermented complexity. It's made from salted, fermented fish and has a pungent aroma that mellows considerably when cooked into a dish.

Because fish sauce tends to be saltier and more intense than soy sauce, start with half the amount the recipe calls for and taste as you go. It shines in soups, broths, and noodle dishes where its depth can fully integrate. If you're using it as a dipping sauce, mixing it with a squeeze of citrus helps round out the flavor.

5. Worcestershire Sauce

Worcestershire sauce and soy sauce share more than a few flavor notes — both are dark, savory, and built on a foundation of fermented ingredients. Worcestershire gets its complexity from a blend of vinegar, anchovies, molasses, and spices, which gives it an umami punch alongside a hint of sweetness and tang.

Swap Worcestershire for soy sauce at a 1:1 ratio in cooked dishes, barbecue sauces, marinades, and braised meats. It's less suited as a standalone dipping sauce, but in anything that goes into a pan or oven, it's a surprisingly effective stand-in.

6. Miso Paste

Miso paste isn't a liquid, but it's made from fermented soybeans and delivers a deeply savory, umami-rich flavor that translates well in cooked recipes. The texture difference means it won't work as a direct swap in every application, but with a little adjustment, it can step in confidently.

To use miso as a soy sauce substitute, mix 2 teaspoons of miso paste with enough warm water to loosen it to a sauce-like consistency for every 1 teaspoon of soy sauce the recipe calls for. This works best in warm dishes — soups, sauces, braises, and stews — where the paste can dissolve evenly and meld with the other ingredients.

7. Teriyaki Sauce

Since teriyaki sauce is soy sauce-based, it logically follows that it can sub in for soy sauce when needed. The key difference is sweetness: teriyaki sauce typically includes mirin or sugar along with ginger and garlic, which gives it a more complex, rounded profile than plain soy sauce.

Use teriyaki sauce in a 1:1 ratio in marinades and stir-fries, but be prepared to reduce or eliminate other sweeteners in the recipe to keep the balance in check. If your teriyaki sauce is on the thicker side, thin it with a small amount of water before adding it.

8. Maggi Seasoning

Maggi seasoning is a fermented wheat-based condiment with a salty, deeply savory flavor that reads as umami in much the same way soy sauce does. It's a staple in many pantries outside of East Asia — particularly in Latin American, Southeast Asian, and European kitchens — and works as a seamless flavor-booster in cooked dishes.

Because Maggi seasoning tends to run saltier than soy sauce, start with slightly less than the recipe calls for and adjust to taste. It's especially effective in stir-fries, soups, sauces, and rice dishes where its concentrated flavor can spread evenly through the whole dish.

Tips for Substituting Soy Sauce

• When saltiness matters most, tamari and liquid aminos are your safest bets — they're the most neutral swaps.

• When cooking for dietary restrictions, coconut aminos and tamari are typically gluten-free and soy-free (respectively), but always confirm on the label.

• In dipping sauces, stick to liquid substitutes like tamari, coconut aminos, or ponzu rather than pastes or thicker condiments.

In cooked dishes, most of these substitutes will blend in well once heat is applied. The key is to taste as you go — start with a small amount and adjust gradually. Soy sauce carries a lot of weight in recipes, and any substitute should be used the same way.

If you’re looking for lower-sodium or allergen-friendly options, these swaps are worth keeping on hand. Tamari, coconut aminos, and Worcestershire sauce in particular are versatile enough to stay in your pantry long-term.