Liquid Aminos or Coconut Aminos
Both are gluten-free. Liquid aminos are made from soybeans, while coconut aminos are made from feremented coconut sap. Both taste very similar to soy sauce and make great substitutes.
You have oyster sauce. This dark, syrupy sauce adds a similarly complex flavor to Asian and Southeast Asian dishes with less sodium than soy sauce. But the flavor is a bit more sweet and salty than umami (and, unlike with fish sauce, you don't have to worry about a strong fish flavor).
Stir water, beef bouillon, balsamic vinegar, molasses, ginger, white pepper, and garlic powder in a saucepan over medium heat; bring to a boil and simmer until liquid is reduced to about 1 cup, about 10 minutes. Store in the refrigerator and shake before using.
It won't provide an exact flavor exchange, but if you don't mind adding a bit of sweetness to your dish, then teriyaki sauce is great. Teriyaki sauce works best in stir-fry dishes, as a topping for rice bowls, or as a base for a marinade. It can be used in a simple 1:1 exchange for soy sauce.
Balsamic Vinegar
Use it in an equal ratio, and you may need to add a bit more salt to the recipe. This substitute would work well in brines, marinades, and condiments, like salad dressings that call for soy sauce.
You can also use Worcestershire sauce in place of a soy sauce substitute. It is a salty sauce, yet it has less sodium than soy sauce. Worcestershire has a savory “cooked all-day” type of flavor.
Both tamari and soy sauce are derived from fermented soybeans to create a salty liquid used in cooking to create a rich, umami flavor. Tamari is the Japanese version and soy sauce is the more commonly known Chinese variety.
Liquid aminos are wheat-free and are often used as a soy sauce substitute by those following a gluten-free diet. The flavor of liquid aminos is similar to soy sauce but is slightly sweeter. Unlike soy sauce, the soybeans in liquid aminos are not fermented, so the umami flavor is not as pronounced as it is in soy sauce.
Soy sauce embraces a little of all the best flavors in Chinese cooking, and that's one of the reasons it's such an essential part of so many Chinese food dishes. You'll find sweet, savory, umami, and even a touch of bitter flavoring, and it all blends well with many other spices and oils in Chinese dishes.
In Chinese cuisines, soy sauce is used both for its salty-savory flavor and for what the Chinese call its deep “red” color. It is not just a kitchen seasoning but also a table condiment and a brining agent for pickles and preserves.
Kikkoman, a Japanese food manufacturer well known for its soy sauces, is probably the most recognizable and easy-to-find brand of soy sauce in the United States.
Soy is a common cause of allergy, especially in children. Soy sauce also contains wheat, which some people may be allergic to. People who have celiac disease, an autoimmune disorder caused by eating gluten, should avoid soy sauce that has gluten.
Some studies show health risks associated with soy sauce, due to its: High sodium content. 1 tablespoon of soy sauce contains 900mg of sodium – around one-third of your daily salt allowance. Negative impact on hyperthyroidic individuals.
Substitutes: Worcestershire Powder, Dijon Mustard Powder, Apple Cider Vinegar Powder and Distilled White Vinegar Powder. Fun Fact: Soy sauce is one of the world's oldest condiments, dating back more than 2,500 years to China.
*Beef broth will give the soy sauce substitute a more authentic flavor. Homemade beef broth is the best due to the high nutrition and mineral content. Luckily it's easy to make your own beef broth. TIP: Use as a substitute for Soy Sauce or Worcestershire Sauce.
Soy sauce is made from just four simple ingredients—water, wheat, soybeans, and salt. Those ingredients are transformed through the magic of fermentation, much like the way wine and beer are made. And this traditional brewing process has remained unchanged for centuries.
The ingredient is made from fermented soybeans, giving it a strong umami taste from the fermentation process.
You wouldn't necessarily think it tastes of seafood the flavor is definitely savory. However, as Healthline notes, soy sauce is saltier than oyster sauce. Therefore, to substitute oyster sauce for soy sauce, you'll want to use a little more than a 1:1 ratio.
You can use coconut aminos instead of soy sauce for fried rice. The taste and color are so similar, that no one will notice the difference!
You can use a small amount of sesame oil to flavor dishes. However, you'll be missing the umami taste that soy sauce provides. Plus, using sesame oil will add more oil to the recipe, which may not be suitable for taste and consistency.
Tamari or Coconut Aminos can be substituted. Rice vinegar. White wine vinegar, distilled vinegar and lemon juice can be used instead.
The best substitutes for dark soy sauce are teriyaki, light soy sauce, hoisin, oyster, molasses, tamari, and Worcestershire sauce. These alternatives are more accessible in local grocery stores and give dishes the same mouthwatering flavor as black soy sauce.