The Best Light Soy Sauce Substitutes

Soy sauce is a key ingredient in many Asian dishes. Light soy sauce is especially popular in Chinese-style cooking, as well as some specific Japanese dishes.

If you’re cooking a buffet meal and find yourself out of light soy sauce, before you panic, there are several viable substitutes.

What are the best substitutes for light soy sauce? The best flavor-wise substitute for light soy sauce is tamari, another soy-based sauce that’s made without wheat. Other options include miso, liquid or coconut aminos, and Worcestershire, hoisin, teriyaki, oyster, or fish sauce.

How you substitute light soy sauce may depend on whether you’re trying to eliminate soy or gluten from your diet, simply don’t have soy sauce on hand, or trying to reduce sodium in your cooking.

This article will provide you with solutions for all your soy sauce substitution needs, so read on.

What is light soy sauce?

Substituting light soy sauce in a recipe is so much easier when you understand the subtleties of flavor it’s responsible for.

Soy sauce is a salty, umami sauce made by fermenting soybeans and wheat in water and salt.

It is a traditionally Asian condiment, and there are slight differences between Japanese and Chinese soy sauce, as well as between the light and dark varieties.

Difference Between Light and Dark Soy Sauce

Light soy sauce has about 7% sodium content and dark soy sauce has more than 9% sodium.

Ironically though, light soy sauce tends to have a more intense salty flavor than dark soy sauce. This is because dark soy sauces ferment longer, creating a stronger soy flavor that softens the saltiness.

Dark soy sauces often include other ingredients as well, such as molasses or sweeteners.

The most common soy sauce on the market right now is Japanese dark soy sauce, like Kikkoman’s soy sauce. It is a fantastic all-purpose soy sauce.

What is light soy sauce used for?

Light soy sauce is the most commonly used type of soy sauce in Chinese cooking, while dark soy sauce is more common in Japanese cooking.

If a recipe specifically calls for light soy sauce, the recipe calls for the more assertive salty umami flavor compared to the sweeter, saltier flavor of dark soy.

If the recipe also calls for Japanese light soybeans, it will benefit from sweet rice wine notes. Instead, if you’re specifically asking for Chinese light soy sauce, look for a flavor that’s pure and mellow, yet complex.

Recipes like chow mein, chop suey, and fried rice are commonly made with light soy sauce.

Many recipes for dipping sauces or salad dressings also use light soy because dark soy is often considered too salty.

How to make light soy sauce from dark

If you have a recipe that calls for light soy sauce and all you have is dark, you can try adding customizing your dark soy sauce to meet the requirements of your recipe.

You may need to add a little more salt and possibly thin the soy sauce with a little more water. There may still be stronger flavors from the dark sauce, so it won’t be an exact match, but it’s very similar.

If you have all-purpose soy sauce, you can use that as a substitute for light soy sauce as well, and the substitution will actually be even closer.

If you don’t have any soy sauce, the rest of the article is dedicated to sharing delicious alternatives to combine with your recipes.

The Best Light Soy Sauce Substitutes

Light soy sauce has a mainly salty taste, but it is also very unique and specific.

It’s important to understand that none of the suggestions on this list are going to give you an exact match, but many options can take your recipes to an exciting new level if you’re willing to get creative.

Here’s a handy table that compares the flavors of each substitute and explains their conversion rates.

Light Soy Sauce Substitution - Conversion Chart

Here’s a quick reference chart for substituting light soy sauce for different ingredients and foods:

There’s no perfect substitute for light soy sauce, but if you take a look at what’s in your fridge or cupboard, there are sure to be solutions worth experimenting with.

1.tamari

Tamari is one of the closest alternatives to soy sauce, because it is also made by fermenting soybeans. However, there is a difference in taste, because there is no wheat involved.

For this reason, tamari is also a great substitute if you’re avoiding soy sauce due to a gluten intolerance or allergy, but always make sure to look for gluten-free certification if you’re very sensitive.

Tamari uses more soybeans than soy sauce, giving it a stronger flavor. It is best used as a substitute for dipping sauces.

2.miso

If you have miso paste on hand, it’s a good substitute for soy sauce, especially in Japanese recipes, although it’s not a perfect flavor match.

Miso paste is essentially what is left over when making soy sauce. Fermented soybeans are crushed to extract the liquid, which becomes soy sauce, and the solid matter is sold as a separate seasoning.

They have similar flavors because the base ingredient is the same, but the miso is earthier, with more flavor from the fermentation, and not as salty.

There are several types of miso paste, some more sour, sweet or salty.

To use as a substitute for light soy sauce, combine 1 teaspoon of miso paste with 2 teaspoons of water for every tablespoon of soy sauce.

3. Coconut Aminos

Coconut aminos are a savory sauce made from coconut sap. It’s one of the only options on this list that’s soy-free.

If the reason you’re looking for a soy sauce substitute is that you’re avoiding soy, coconut aminos will give you the closest taste without any soy.

Speaking of taste, the taste is not exactly the same as that of soy sauce. The coconut amino is a little sweeter and less salty, but the spirit of soy sauce is there.

If reducing your sodium intake is a happiness plus for you, this is a good option. If the flavor isn’t working because it’s missing something, add a little more salt to your recipe to make up for and balance out the extra sweetness.

Another advantage of using coconut aminos is that this sauce is also gluten free.

4. Liquid Aminos

Liquid aminos are another gluten-free alternative to light soy sauce, but they’re still made from soy, unlike coconut aminos. It also provides a flavor similar to the umami of soy sauce, although not as intense and somewhat sweeter.

Liquid Aminos are not made with fermented soybeans, so the flavor is somewhat different. It is also usually less salty.

You can use the same amount of liquid aminos as the recipe calls for, but depending on your preferences you may want to add a touch of salt to achieve the same potency as the soy sauce.

5. Worcestershire sauce

Worcestershire sauce is different from soy sauce , but they are very similar in appearance and have a tangy taste that causes some to mix the two.

If you haven’t guessed from the name, Worcestershire sauce is more of a British condiment than an Asian one. However, it is fermented and provides a flavorful and umami quality similar to that of soy sauce, without using soy or gluten.

This seasoning is made by fermenting anchovies with malt vinegar and a mix of sweet and savory spices.

There are undeniable notes of fish supported by a tart, sweet and almost spicy base. Of course, there is also a lot of salty-salty flavor.

If using Worcestershire sauce as a substitute for soy sauce, start with ¼ the amount called for in the recipe and add more to taste.

6. Hoisin sauce

Hoisin sauce is popular in Chinese cooking and is mainly used as a glaze or as an ingredient in a dipping sauce, as it is thicker than soy sauce and has a much more intense flavor.

It’s a better substitute for teriyaki sauce, but it can also work in many recipes that call for light soy sauce.

Hoisin sauce has a sweet and spicy flavor associated with the characteristic saltiness of soy sauce. Soy sauce is actually an important ingredient in hoisin sauce, though it comes in many other flavors as well.

If you use hoisin sauce as a substitute for soy sauce, it will work better in thicker sauce recipes, such as stir-fries or dipping sauces.

The sweetness will kick in, so you’ll need to balance it out by adding a bit of rice wine vinegar, or simply spice it up by pairing it with pineapple or other sweet and spicy ingredients.

7. Teriyaki

Teriyaki sauce is another condiment that is often found in refrigerators and has various applications.

Using it to replace light soy sauce is an option that is best suited to dishes that also incorporate some sweet ingredients, but not at the expense of a very tasty meal.

Soy sauce is one of the base ingredients in teriyaki, so you’ll get the salty flavor your recipe calls for. However, the multitude of other ingredients will also vie for attention, including ginger, garlic, and lots of sugar.

Using teriyaki as a substitute for soy sauce would be better suited for dipping sauces or glazes, rather than flavoring recipes like chow mein or fried rice.

You can use the same amount of teriyaki sauce as the recipe calls for in soy sauce, but you may need to slightly adjust the recipe to taste. Adding a bit of rice wine vinegar can temper the sweetness, and you may want to add a bit more salt.

8. Oyster sauce

Oyster sauce tastes so close to soy sauce that soy sauce can be substituted for it as well .

It is a thick seasoning made by reducing the oyster juices until they caramelize, then adding salt and sugar. Some sauces even use soy sauce as a flavoring agent and many use some form of starch to thicken the sauce to a syrupy consistency.

Its flavor is that of a sweet, thick and slightly smoky soy sauce, making it a good substitute. It’s less salty, so your recipe may benefit from a little added salt.

You may want to thin the sauce by adding a bit of water or broth to get a more soy sauce-like consistency, but this will need to be done as it cooks.

Since oyster sauce is often thickened with starch, it’s easier to thin it out once it’s heated.

Oyster sauce often contains soy and MSG. Both of these ingredients contribute to the tasty umami taste, but can also be irritating to some people.

9. Fish sauce

Fish sauce is a salty condiment made from fermented krill. It has a similar umami flavor to soy sauce, but takes on the fermented sourness rather than the sweetness of soy sauce. It also has a lot of fish flavor.

Fish sauce is a great substitute for soy sauce for people who like the taste of fish sauce. In both cases, the goal is to enhance the flavor of the dish, and both work very well with Asian-style cooking.

If you don’t like the taste of fish, this is not a good substitute for you.

You’ll need much less fish sauce than the recipe calls for, so start with a light hand and adjust to taste. You can also combine the fish sauce with one of the other substitutes listed above for more layers of flavor in your recipe.

Soy Sauce Substitute Recipe

If you’re still not convinced that any of the above substitutes are right for your recipe or taste preferences, you can make a substitute with ingredients you probably already have in your kitchen.

Ingredients

• Broth - Meat or bone broth will add a base of traditional Asian flavor, but you can also use vegetable broth if you are a vegetarian.
• Vinegar - A touch of vinegar will add the fermented flavor that is crucial to a good light soy sauce, although it is often masked by saltiness. Balsamic vinegar also adds a touch of sweetness, but you could also use rice wine vinegar or a combination of both.
• Molasses - Adding a small amount of black molasses will add depth and complexity with some sweet bitterness, but you shouldn’t use too much, especially if you’re substituting for light soy sauce. The molasses will also create the color of the soy sauce.
• Spices - Adding some spices to your sauce can increase the flavor impact and balance out the sauce. Our favorite spices that evoke an Asian cooking flavor profile are onion powder, garlic powder, and ginger.
• Salt - This is the most important ingredient in your soy sauce and you can add it to taste.

With all these ingredients together, simply combine them in a pot and cook over low heat until it starts to reduce and the flavor intensifies.

As with most of the options on this list, making your own soy sauce substitute won’t taste quite the same, but it will provide an umami flavor experience that’s perfectly suited to Chinese or Japanese cuisine.