Gourmet Hacks: 5 Excellent Shoyu Substitutes

Shoyu ran out just when you’re about to whip up that killer dish, huh?

Yep, been there, done that. Before you throw in the towel and order pizza, check this out.

We’re about to spill the beans on five kick-butt substitutes for shoyu that’ll save your dish and maybe, just maybe, make it even tastier.

Who said a soy sauce crisis couldn’t turn into the best dinner plot twist, right?

Buckle up, folks. It’s time to get saucy without the shoyu!

The 5 BEST Substitutes for Shoyu

If you’re like me, you love the taste of shoyu. That unique blend of salty and savory is the perfect way to add flavor to any dish.

But sometimes, you just can’t find it when you need it.

Whether you’re out of shoyu or can’t eat soy for dietary reasons, these five substitutes will help you achieve the flavor you crave.

Substitute	Key Characteristics	Substitute Ratio
Coconut Aminos	Sweet and salty flavor, soy-free	1:1
Tamari	Less salty than soy sauce, rich umami flavor	1:1
Fish Sauce	Savory, salty, and slightly fishy flavor	1:1
Worcestershire Sauce	Tangy, savory, and slightly sweet flavor	1:1
Miso Paste	Fermented soybean paste with a salty, umami flavor	1:1

1 – Coconut Aminos

Coconut aminos have become an increasingly popular flavor enhancer, offering a unique and delicious twist on classic dishes.

Made with coconut nectar and sea salt, this condiment contains 65% less sodium than traditional soy sauce, as well as a low glycemic index—making it perfect for those looking to watch their sugar content.

The taste and texture of coconut aminos are slightly sweeter than a classic Shoyu, plus the flavor hints of apple cider vinegar and tamari.

An easy way to substitute coconut aminos in lieu of Shoyu is to reduce the amount used due to its stronger flavor concentration; one tablespoon of coconut aminos equals three tablespoons of traditional soy sauce.

This allows you to experience all the umami subtleties associated with a soy sauce-based creation without high levels of sodium or sugar.

2 – Tamari

Tamari is a delicious umami-rich condiment that has captured the hearts of many culinary enthusiasts.

It is an aged soy sauce made from fermented soybean paste and wheat that sprang to prominence in Japan but is now used widely worldwide.

Its deep color reflects its intense flavor that boasts savory yet mellow notes that make it so desirable.

It has the same depth of flavor as Shoyu, a traditional Japanese soy sauce, but because it’s wheat-free, tamari adds complexity without any heaviness or stickiness.

Its first salty taste masks its subtle sweet aftertaste, which gives dishes an extra bit of zest.

To substitute for Shoyu in a recipe, simply add a quarter cup of water to every three tablespoons of tamari for amazing results.

3 – Fish Sauce

Fish Sauce is a savory ingredient used in many meals throughout Southeast Asia and beyond.

It is made from fermenting small fish with salt, producing a powerful umami flavor that can be used as a flavor enhancer in many dishes.

Traditionally, it has a very distinct smell and taste due to its fermented nature, and some may find it strong or pungent.

However, when added to food in the correct quantities, it can be delightful and pulls together the flavors of many different herbs and spices.

Its thin texture adds a salty kick to rice dishes and makes for an interesting substitute for shoyu or soy sauce due to its unique flavor – try mixing the half fish sauce and half soy sauce.

4 – Worcestershire Sauce

Worcestershire sauce is an intricate condiment often used to add burstiness and flavor to food.

Originating from the small British town of Worcester in 1835, this dark brown sauce is primarily composed of vinegar and molasses.

Worcestershire Sauce is also known for its savory sweetness and slightly spicy flavors, making it a perfect pairing for marinades and dressings.

Its thick texture makes it ideal for thickening soups or even as an alternative to soy sauce in many recipes.

While substituting Worcestershire sauce for shoyu may require you to make some additional modifications to your recipe, done right, it can make all the difference when crafting a unique meal.

5 – Miso Paste

There is nothing quite like the flavor of miso paste.

Originating in China more than 2,000 years ago, this fermented form of soybean has made its way into many Eastern cultures and dishes.

As an aged, salty paste with a slightly sweet undertone, it offers an interesting complexity of flavors that you can’t get with standard sauces or condiments.

When adding it to recipes, such as soup and marinades, many people report its texture as both smooth and perfectly creamy.

To substitute Shoyu in a recipe, you can use Miso paste by diluting it in warm water or broth until desired taste is achieved.

Allowing its umami flavor to blend in provides unique notes to the dish without being overwhelming.

Overall, the usage of miso paste adds a sense of culinary nuance for those who want to take traditional dishes up a notch.