This easy, homemade recipe for low sodium Soy Sauce Substitute is the BEST. Healthy and gluten free. Use it for stir-frying or in sauces.
Soy sauce is such a popular condiment. It is listed in numerous recipes and packs a nice salty punch to many dishes. But if you have gluten intolerance or need to lower your sodium intake then soy sauce may not be good for you.
Wondering if you can make your own soy sauce? How about without the soy, gluten, and sodium? The answer is yes!
This recipe is what can be used in place of soy sauce, especially if you are looking for a low sodium and gluten free option.
I will be completely honest that it doesn’t taste exactly like your typical soy sauce, but it comes close.
It’s not so great on its own, as say a dipping sauce, but when added to stir-fries and sauces, it adds a tasty element similar to its super salty counterpart.
INGREDIENTS TO MAKE THIS SOY SAUCE SUBSTITUTE
A few pantry items are all that is needed to make this easy recipe.
- chicken broth
- balsamic vinegar
- water
- molasses
- ground ginger
- garlic powder
- freshly ground pepper
HOW TO MAKE A SOY SAUCE SUBSTITUTE
When I said easy, I meant it!
All that is needed is to combine all the ingredients, bring to a boil and then simmer until reduced.
Done!
Once the mixture has reduced, let it cool on the counter. This takes about 15 minutes.
Once it has cooled, transfer it to a small mason jar for storage.
Try not to spill it all over the counter as I did. 😉
Keep it refrigerated and give it a good shake before using.
This recipe could easily be made vegan friendly by using vegetable stock. Click for the Vegan Soy Sauce Substitute .
I use a gluten free stock so make sure you read your labels if avoiding gluten is something you do.
I have seen the question asked – can I use vinegar instead of soy sauce? And I can see why. It is a tad sweet. This recipe includes balsamic vinegar and there is a good reason behind it. Like in this recipe for Homemade Balsamic Glaze, when balsamic vinegar is reduced it becomes even sweeter and we see that same effect with this soy sauce substitute recipe – the vinegar adds that dimension of sweetness to give the sauce another layer.
So if you are trying to lower your sodium intake and are thinking, what can I use instead of soy sauce in fried rice, this is a great alternative.
Enjoy!
MORE HOMEMADE SAUCE RECIPES:
Originally posted September 16, 2013. Updated January 12, 2021.
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This easy, homemade recipe for low sodium Soy Sauce Substitute is the BEST. Healthy, gluten free, and vegan.
- ¼ cup chicken stock *low sodium and gluten free
- ¼ cup balsamic vinegar
- 1 ½ cups water
- 1 tbsp molasses
- ¼ tsp ground ginger
- ¼ tsp garlic powder
- fresh ground pepper
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Add all of the ingredients into a small saucepan, give it a good stir and bring the mixture to a boil.
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Lower the heat to medium and simmer for approximately 20 minutes until the liquid is reduced to one cup. Remove from the heat and let the mixture cool in the pan for about 15 minutes.
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Transfer the mixture to a glass jar and store covered in the fridge for up to 2 weeks.
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Shake well before using.
Lori
This is brilliant–thank you. I love soy sauce in many recipes but the sodium content is very concerning. How long will it keep in the fridge?
Sharon
Hi Lori! I would say about 2-3 weeks … Since it’s a small-ish batch ( 1 cup ) it shouldn’t be hard to use up 🙂
Lori
Thank you Sharon. Going to make up a batch this weekend!
Sharon
Watch for tomorrow’s post! I have a great recipe going up using this sauce 🙂
Sarah @ Making Thyme for Health
How creative! I usually try to limit how much soy sauce I use because of the outrageous sodium content. It’s nice to know that there are alternative ways to make you own.
Sharon
Outrageous is the right word! I know the saltiness is what makes it tasty but I find your taste buds will adjust to lower levels of sodium over time. You blood pressure will thank you 🙂
Alan Stingley
The nutrition label that is at the bottom of the recipe does show or say what the serving size is for that nutrition levels?
Sharon
The recipe makes approximately six servings and the nutrition breakdown is for one serving.
Molly
Hi!
I made your Smokey BBQ Sauce, and it was a big hit!
I’m excited to try this “soy” sauce, but was wondering if you could substitute anything for the balsamic vinegar? Maybe ACV and something else?? I just don’t have any on hand and was going to try to whip this up today!
We’ve been using Liquid Aminos, but I’m trying to stay away from soy, so this will be perfect!
Thanks so much for the recipe!
Sharon
Thanks so much. Molly! I’m glad you liked the BBQ sauce 🙂 The faux soy sauce is great also. I haven’t tried it with anything other than the balsamic which I think adds colour. The ACV could work but perhaps cook it a little longer? Let me know how it works out …
Aaron
From what I have tested, you can replace the Balsamic with ACV as long as you add a touch more molasses (for sweetness).
Sharon
Good to know! Thanks Aaron. 🙂
Mavis
Thank you for this recipe as well as the BBQ sauce recipe. I plan to try both tonight.
I recently went from being a borderline vegetarian to full vegetarian / vegan. You are so right in that a lot of the vegan/vegetarian recipes call for soy sauce. As a person with high blood pressure, I definitely keep an eye on the sodium content of foods. I always buy the low sodium soy sauce but even it still has a ton of sodium in it.
Sharon
You’ll love this sauce. I use it all the time. Thanks so much for your comment. 🙂 Have a great weekend, Mavis!
Vera Eads
You have made life much better in our home! I’m allergic to soy and am a breast cancer survivor so I’m not able to have soy. My son is GFCFSF, dye and preservative free because of Autism. My father-in-law has to limit sodium. We were really missing Chinese food. Thank you for developing this recipe! I have fooled my extended family into thinking they were eating food with soy sauce. We have all acclimated to your faux soy sauce. My husband ate some real Chinese food with soy sauce and couldn’t take it because it was too salty. Thank you again!
Sharon
Thanks so much Vera! This comment has made my day. What a fabulous mom/wife/daughter in law you are to take care of your family this way. I’m so happy this recipe has been helpful and your family can enjoy their old favourites. 🙂
Kristen
Do you think this will freeze well? I was thinking of pouring it up into TBSP servings in an ice cube tray, but will it hold up? I tried it and it was delicious btw! 🙂
Sharon
I haven’t tried freezing it, but the ice cube trays sound like a great idea!