Make your favorite Asian recipes with this Soy Sauce Substitute. For just $1, you can make this easy soy sauce alternative with ingredients in your pantry.
I love to cook Chinese food, but one thing is missing from my pantry: regular soy sauce. I’ve long given up on convention soy sauce because my family is gluten free and soy free, and I now know why soy is bad for my health.
But that doesn’t mean I don’t miss it. Thankfully, I have a soy sauce alternative called Coconut Aminos on hand. It’s both gluten free and soy free – made from coconut sap. It tastes delicious and Paleo friendly as well. In fact, my Gluten-Free Fried Rice recipe calls for Coconut Aminos.
A Store-bought Soy Sauce Substitute Can Be Pricey
There’s only one downside… it can get expensive. On Amazon, it’s about $12 for a 8 oz. bottle. At my local health food store, it’s about $6.85 for the same bottle.
That’s why I love having this Soy Sauce Substitute recipe on hand in case I need an alternative with basic ingredients I already have in my pantry. It’s really easy to make and a great way to use up leftover bone broth.
Where to Get Kitchen Pantry Essentials
I get my other baking supplies like baking soda, baking powder, vanilla extract, etc. either on Amazon or my local health food store usually.
p.s. Looking for tips to transition to a real food or healthy gluten-free lifestyle? Check out my free Real Food Guide email course and e-book.
Did you try this soy sauce substitute recipe? Don’t forget to rate the recipe and comment below to let me know how it went. You can also FOLLOW ME on Facebook, Instagram and Pinterest to see what other fun things I’m getting up to.

- 1.5 cups bone broth
- 2 tsp balsamic vinegar
- 1 tsp rice wine vinegar
- 1 tsp organic dark molasses
- 2 tsp date sugar
- 1/4 tsp organic garlic powder
- 1/8 tsp organic onion powder
- 1/8 tsp Himalayan salt
- 1/8 tsp organic white pepper
- 1/8 teaspoon organic ground ginger
- 1 tsp sesame oil optional, but I love the flavor
- In a small saucepan, add all ingredients except salt and sesame oil.
- Bring ingredients to a boil and simmer on medium heat for about 10 minutes.
- Turn off heat, add in salt and sesame oil and stir until well mixed.
- Let cool and store in an airtight container for up to a week or freeze a portion of it to use for later.
Looking forward to trying this out. Recently found out I have a soy and sesame allergy. So excited. I’m hoping I can also make this to be a teriyaki recipe too. I was really sad about not having my soy sauce and wasabi, or anything teriyaki.
I love this recipe, so glad I can make it at home instead of buying the expensive stuff at my nearest store!