01
Nutritional Yeast
10.01 tbsp : 1/2 tbsp
Umami-rich; saltier, use less and dilute
10.0
miso substitutes
17 substitutes · avg score 6.2 · Fermented soybean paste used in Japanese cooking as a base for soup, marinades, dressings, and glazes. Umami-rich and salty.
quick swaps (averaged across uses)
02
Anchovy Paste
10.01 tsp : 1 tsp
Vegan umami, slightly sweet
10.0
03
Curry Paste
10.01 tbsp : 1 tbsp
Fermented base, add curry spices
10.0
04
Gochujang
10.01 tbsp : 1 tbsp
Mix with cayenne and honey for similar paste
10.0
05
Soy Sauce
6.71 tbsp : 1 tbsp
Liquid form; similar salty umami character
6.7
06
Worcestershire Sauce
6.71 tbsp : 1 tbsp
Adds umami depth, thinner consistency
6.7