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This list of soy sauce replacements is something you should have on hand if you use soy sauce often. Everyone makes mistakes when shopping, so even with a list, it's possible to forget anything. It happens to the best of us, too. When you open the closet or refrigerator midway through making supper, you find you're missing an ingredient. You could have sworn that you replaced the empty soy sauce bottle last week. Regretfully, it might not exist. Thankfully, this list will help you figure anything out so you can keep cooking.
Naturally, there's a chance you didn't just forget to buy more. Maybe you or someone in your family has an allergy? Considering that it includes both wheat and soy. Therefore, this list will assist you in finding an appropriate alternative if you have a soy sauce sensitivity. A vital component of many different cuisines, soy sauce is used in marinades, dips, and spices. Your food will never taste bad if you store these soy sauce substitutes in a secure location.
Coconut Aminos
These aminos are the best option if you're looking for something that is free of both gluten and soy, as they're derived from the sap of the coconut plant, not soybeans. Because of this, think of it as soy sauce's maple syrup. This ferment is mellower, flavourful, and salty due to the natural sugars.
Fish Sauce
This delicious condiment is made by allowing fish or krill to fester in salt for up to two years. You generally won't want to use fish sauce in the same proportions as shoyu, even though it has a nice umami taste similar to soy sauce and is more pungent.
Tamari
If you are gluten intolerant, tamari is the soy sauce substitute you should always have on availability. It is made in a process quite similar to that of soy sauce, which involves fermenting soybeans. Miso is made from soybeans, salt, water, and a special fungus known as koji. Tamari is precisely a by-product of this process. However, tamari is often devoid of wheat, which makes it a good option for those who need to follow a gluten-free diet.
Worcestershire Sauce
Worcestershire sauce is made from a mixture of fermented ingredients, such as sugar, vinegar, salt, spices, and anchovies. Originating from England, it has a unique tasting profile that is somewhat less umami and slightly tangier. You may start using Worcestershire sauce instead of other ingredients in soups and marinades if that's your thing.
It's good news for those watching their sodium intake as Worcestershire sauce contains less salt than soy sauce. It also means you may have to play about with the proportions of spices and salt.
Oyster Sauce
Oyster sauce is another popular sauce that's utilised in a lot of Asian dishes. It contains less salt but yet imparts a taste similar to soy sauce. It is made by mixing salt, sugar, and oyster extract with a thickening agent to give it a viscosity thicker than soy sauce. But the umami flavours are still there.
Liquid Aminos
Unfermented soybeans are the source of liquid aminos, a black, salty sauce that isn't soy-free. However, it is devoid of gluten, alcohol, and dairy. Though it has a somewhat softer, sweeter taste than soy sauce, it gives a very equivalent substitute in recipes due to its soybean-based composition. Moreover, it has higher salt.
Miso
Miso is not usually gluten-free since it is a fermented paste produced from soybeans, grain, koji (a mould), and salt. The flavour of miso is noticeably milder than that of most soy sauces. However, the texture of these two items differs more significantly from one another.
It might be challenging to switch out a liquid for a paste. The recipe will determine how well you do. Nevertheless, miso makes a good alternative to soy sauce and boosts the protein content of meals.
