01
Coconut Aminos
10.0best for sauce1 tbsp : 1/2 tbsp
Saltier, use half and add pinch of sugar
10.0
soy sauce substitute
for sauce.
Sauce work demands viscosity matching — soy sauce runs about 1.8 cP, so substitutes that clock 3-5x thicker (hoisin, oyster) need a 2-3% water cut to coat a spoon without clumping. Emulsion stability matters when fat is present: a pan sauce finished with butter needs the sub to tolerate 75°C off-heat without breaking. Reduction behavior is the third axis — does the sub concentrate cleanly by 40%, or does it caramelize and scorch before the liquid is halved?
top substitutes
adjustment for sauce
At half-ratio coconut aminos reduces cleanly to a glossy sauce — its thinner 1.4 cP viscosity keeps the 40% reduction predictable. Add a pinch of sugar since it's already sweeter than soy sauce, and 1/4 tsp starch slurry per tablespoon if you need extra body for spoon-coating.
02
Tamari
10.0best for sauce1 tbsp : 1 tbsp
Nearly identical, contains gluten
10.0
adjustment for sauce
Tamari clocks the same 1.8 cP viscosity as soy sauce, reducing and emulsifying identically in a pan sauce finished with cold butter. Use 1:1 with no adjustments — this is the cleanest swap for classic Asian-leaning pan sauces and the only one that matches soy sauce's reduction curve exactly.
03
Salt
3.3best for sauce1/4 tsp : 1 tsp
Adds umami and color; reduce other liquids slightly
3.3
adjustment for sauce
Pure salt won't build body or umami in a sauce — use 1/4 tsp to match sodium but support with stock, a knob of butter, or 1/2 tsp tomato paste for glutamate backbone. Reduction concentrates cleanly without fermented notes; ideal when you need a neutral seasoned liquid for a delicate fish sauce.
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04
Worcestershire Sauce
10.01 tbsp : 1 tbsp
Similar umami depth; slightly different flavor
10.0
adjustment for this dish
Worcestershire at 1:1 reduces well but its pH 3.6 can break a butter emulsion at 75°C within 45 seconds. Finish off-heat, swirl cold cubes in 2 at a time, and keep the sauce below 70°C throughout. Adds tamarind depth that complements beef and mushroom pan sauces.
05
Steak Sauce
10.01 tbsp : 1/2 tbsp
Mix with balsamic vinegar
10.0
adjustment for this dish
Steak sauce-balsamic at half-ratio is thicker and more acidic than soy sauce — it coats a spoon immediately but can break emulsions faster. For pan sauces, add after butter has fully incorporated; for glazes, reduce by one-third and finish with a knob of butter for gloss.
06
Hoisin Sauce
5.01 tbsp : 1 tbsp
Add a little honey and sesame oil for closer match
5.0
adjustment for this dish
Hoisin is too thick for a classic sauce base — at 1:1 it turns gluey. Cut with 1 tsp water and 1/4 tsp rice vinegar per tablespoon, then add the sesame oil drop. This thins it to 2-3x soy sauce viscosity, which works for a heavier glaze but not a drizzle.
07
Anchovy Paste
5.01/2 tsp : 1 tsp
Strong umami, use sparingly; fishy if overdone
5.0
08
Miso
10.01 tbsp : 1 tbsp
Dissolve in water for salty umami liquid
10.0
09
Balsamic Vinegar
10.01 tsp : 1 tsp
Adds dark color and umami, not a full flavor match
10.0
10
Fish Sauce
5.01/2 tbsp : 1 tbsp
Very salty and pungent; use half the amount
5.0
11
Chicken Broth
5.01 cup : 1 cup
Very salty; dilute 1 tbsp in 1 cup water for broth, adds deep umami but no body
5.0
12
Beef Broth
3.31 tbsp : 1 tbsp
Mix with 1 cup water for quick savory broth
3.3
13
Teriyaki Sauce
3.31 tbsp : 1 tbsp
Add honey or sugar and a splash of rice vinegar
3.3
14
Oyster Sauce
5.01 tbsp : 1/2 tbsp
Add a pinch of sugar for sweetness
5.0
15
Garlic Powder
5.01 tsp : 1/2 tsp
Sprinkle sparingly for savory depth; lacks liquid and salt so adjust seasoning separately
5.0
16
Nutritional Yeast
5.01 tbsp : 1 tbsp
Sprinkle 1 tbsp for cheesy umami; no liquid or salt, best stirred into sauces or grain bowls
5.0