Stop Hoarding Those Soy Sauce Packets & Try These Substitutes Instead (2024)

FAQs

What can be used as a substitute for soy sauce? ›

By refrigerating the sauce, the flavor and quality will remain at their peak for a longer period. As long as no water or other ingredients have been added to the soy sauce, it would not spoil if it had not been refrigerated.

Packaged soy sauce is often a cocktail of processed ingredients that resemble the real thing: water, salt, food coloring, corn syrup, MSG, and preservatives.

Instead, try this simple recipe that mimics the savory, meaty flavor of soy sauce: 1 cup low sodium beef or vegetable broth. 1 tablespoon vinegar (balsamic, cider or rice) 2 teaspoons molasses or brown sugar or substitute sugar-brown sugar blend.

If you're looking to reduce your sodium intake, Coconut Aminos is a great way to start as it contains 72% less sodium than the leading brand of soy sauce.

There is chick pea-based miso that works well. Other options to try that will impart a unique flavor with a salty component are olive brine, umeboshi vinegar (also called ume plum vinegar) or balsamic vinegar plus a fair amount of salt. You can also use coconut aminos with a bit of molasses (to darken the color).

All to say, you probably don't have to refrigerate your run-of-the-mill grocery-store soy sauce for safety reasons. You still might want to stick it in the fridge to maintain the flavor; soy sauce oxidizes after you open it, but it stays at peak freshness for three to six months once it's opened.

In the case of all three of these condiments, but especially mayo, refrigeration will help to both prolong consumable life and maintain optimal quality of flavor.

A light soy sauce label has 575mg or 0.575 grams of sodium. (0.575 g / 15 g)*100 = 3.83% sodium. A normal soy sauce has around 1280mg or 1.280 g. (1.280 g / 15 g) * 100 = 8.5% sodium.

Soy sauce contains gluten, a protein found in grains like wheat. 13 Gluten triggers an immune response that damages the small intestine in people with celiac disease. 14 Other people with gluten and wheat allergies or sensitivities might also want to avoid soy sauce.

What is the healthiest version of soy sauce? ›

Tamari or liquid aminos instead of soy sauce

Tamari is a gluten-free version of soy sauce, and the low-sodium variety tastes as good. Liquid aminos is a gluten-free, soybean-based seasoning. Coconut aminos are non-soybean option that come from the sap of a coconut tree.

According to Eat By Date, unopened soy sauce, when stored properly in a cool, dark place, can last indefinitely, while opened soy sauce can retain quality for 2-3 years in the refrigerator. You can store it in a cool and dry area, away from the dishwasher or stove.

The easiest swap by far is tamari, which is basically soy sauce's gluten-free twin. Tamari has a richer, less salty vibe, but it can stunt-double for soy sauce in equal measure in practically any recipe. Low-sodium tamari is also a better option for those monitoring sodium.

Indeed, Susie points out that a single tablespoon of soy sauce "contains 40% of the daily recommended 2,300 mg sodium per day." Too much salt in one's diet can lead to high blood pressure, heart disease, and stroke.

Coconut Aminos

This is the best option if you want something soy-free and gluten-free, because instead of soybeans, these aminos are made from the sap of the coconut plant. So think of it like the maple syrup of soy sauces. The natural sugars in this ferment, lending a salty, savory, and milder flavor.

It relies on soy sauce instead of anchovies for the umami flavour. The company makes two versions: Formula 1 for Asian taste, and Formula 2 for international taste. The two differ only in that Formula 2 contains slightly less soy sauce and slightly more spices.

You likely associate balsamic vinegar with the Mediterranean region where it's produced. So it may seem strange that soy sauce–a staple of Asian cuisine—is a viable alternative. But because of soy sauce's similar color and acidic flavor, in small amounts, it can stand in with a one-to-one ratio to balsamic vinegar.

The main reason that soy sauce is bad for your health is that it contains so much sodium. Over time, large amounts of sodium can lead to high blood pressure. When your blood vessels have high levels of sodium, it draws water out of your cells. This increases the amount of fluid in your blood vessels.

The bonus is that soy sauce doesn't just add saltiness, it adds that deep, rich umami flavour. So we'd say that soy sauce beats salt for seasoning!