Here’s a simple explanation of the difference between the 3 main types of soy sauce (light, dark and normal). The 3 golden rules to remember are:
You can interchange light soy sauce and all purpose soy sauce in recipes;
If a recipe just says “soy sauce”, use an all purpose soy sauce OR light soy sauce; and
NEVER use dark soy sauce unless a recipe specifically calls for it. It is overpoweringly strong.
Also see Asian market shopping list.
Soy Sauce – 3 main types
The mains types of soy sauce are:
Light soy sauce
Dark soy sauce
Soy sauce (all purpose, “normal” or “standard” soy sauce”) – when bottles are simply labelled “soy sauce”. Not light, dark, sweet, mushroom or any other type of soy sauce. I’m going to refer to this as “all purpose soy sauce” in this post, to avoid confusion.
You can interchange light soy sauce and all purpose soy sauce in recipes. But you must NEVER use dark soy sauce unless a recipe calls for it – it is very strong and will overpower the dish!
Difference between each type of soy sauce
Here’s the main difference between each of them:
Light soy sauce (7.2% sodium) – adds salt to a dish but doesn’t stain noodles a deep mahogany colour nor does it add much “soy flavour”
Dark soy sauce (9.3% sodium) – must more intense in flavour and saltiness, noodles become a lovely dark colour
All purpose soy sauce (7% sodium) – pretty much light sauce but slightly more soy flavour. It won’t stain noodles with colour.
Sodium percentages is the salt % in each type of soy sauce, and is an indication only as they differ between brands. The main takeaway here is that dark soy is saltier than light and all purpose.
Soy Sauce Trivia! Though dark soy sauce has more salt it in that light soy sauce, light soy sauce tastes saltier. This is because dark soy sauce has a much stronger soy flavour which overpowers the salty flavour.
What this means – many recipes call for a combination of dark soy sauce and light sauce to get the right balance of flavour, colour and saltiness. If you only use dark soy sauce, the sauce flavour is way too strong. If you just use light soy sauce, the sauce will be salty, but not very flavourful. So I use dark soy sauce to colour sauces/noodles and for flavour, then top up the saltiness using light soy sauce which adds saltiness, a little bit of flavour, and not much colour.
When to use which soy sauce
Dark soy sauce is used for colour and flavour – it adds a terrific mahogany stain to anything it comes in contact with, from the Lo Mein noodles pictured above to the dark, spicy Sichuan sauce of Kung Pao Chicken, Thai Basil Chicken and Pad See Ew (Thai Stir Fried Noodles).
Light and all purpose soy sauce is used when you want to add soy sauce seasoning (salt) to dishes without overwhelming it with strong soy flavour or making the dish a dark colour. So it’s a deliberate choice for recipes like Chow Mein (pictured above), adding flavour into clear Chinese soup broths (like this Chinese noodle soup), keeping the rice colour white(ish) for Fried Rice, or when you want a clear sauce for stir fries like Chop Suey (Chicken Stir Fry) or Cashew Chicken.
Combination of dark and soy is used to create a balance of flavour, salt and colour. You add a bit of dark soy for the flavour and colour, then use light soy to add more saltiness to a dish without overwhelming it with soy flavour. Examples: San Choy Bow (Chinese Lettuce Wraps), Hot and Sour Soup, Thai Drunken Noodles.
Dipping sauce – use light or all purpose soy sauce. Do not use dark soy sauce – too strong! Things to dip:
Salad dressings – light or all purpose soy sauce. It would be very unusual to use dark soy sauce. Asian salads to try:
Soy Sauce is NOT gluten free
Contrary to popular belief, soy sauce is NOT gluten free. The good news is that nowadays, gluten free soy sauce is widely available at everyday grocery stores with major brands like Kikkoman and Lee Kum Kee all offering gluten free soy sauces.
Other types of soy sauce varieties
Other types of soy sauce varieties that aren’t as commonly used in my recipes include:
Kecap Manis – this is a sweet Indonesian soy sauce that has a syrupy constancy. Adds sweetness, stains with colour and adds soy flavour. Used in the following recipes:
Mushroom soy sauce – it’s like all purpose soy sauce with the addition of earthy mushroom flavour. It’s actually a good substitute for dark soy sauce because it has more flavour than light and all purpose soy sauce.
Tamari – this was traditionally offered as the gluten free alternative to soy sauce. But actually, this is like a more complex flavoured soy sauce, and slightly less salty too. Good to use as a dipping sauce!
And there you have it! My soy sauce crash course which I’m sharing to accompany my “What to buy from Asian Grocery Stores Guide”. (6 sauces = 45+ recipes!)
Hope you find it useful! – Nagi x
Life of Dozer
No recipes doesn’t mean no Dozer!! He smells of strawberry right now, from my shampoo (he was out of his own!)
What about Ponzu Soy Sauce?
Hi Eva-Maria, Ponzu is entirely different, it’s not a “soy” sauce. It’s a Japanese citrus based sauce 🙂 N x
Thank you Nagi! It is quite good and I use it often. Love your recipes!!!!!
What about sweet soy sauce? I can’t find it here. What is a good substitute?
Hi Susie, depends on the specific recipe to be honest, but you can always make your own easily! Here’s a great link: https://omnivorescookbook.com/flavored-sweet-soy-sauce/ N x
Thanks so much. It sounds wonderful.
Where does Korean soup soy sauce fit in here? Would it be a substitute for dark? Or is it something completely different?
Hi Sylvia, it’s different, stronger and usually homemade. N x
Can I substitute dark soy for me so manis if the recipe calls for dark soy and sugar?
Sorry that auto-corrected… I meant Kecap Manis
Hi Sarah, it really depends on the recipe and amounts called for! N x
Hi Nagi,
Do.you think Tamari can work as a one size fits all for soy sauce?
Hi Holly, generally speaking yes you can, most people wouldn’t notice the difference subbing tamarind in place of soy. It’s slightly less salty so you may need to adjust the seasoning to taste. N x
Thanks Nagi! Appreciate the reply and all the great recipes.
Thanks Nagi! I am getting ready to make Shanghai Pork Buns (Sheng Jian Bao) and the recipe calls for light and dark soy sauce. We are iced in and I was wondering if you think the recipe would be okay with just normal soy sauce?
Hi Jonathan! Absolutely 🙂 Use normal soy sauce for both light and dark. N x
Hi Nagi, where does “Japanese Style” Soy Sauce stand? It’s the only option at a certain supermarket I frequent
Nagi, thank you so much on the tutorial on soy sauce. Dozer puts your blog over the top! 🐾
Thanks so much Jan!! N x
Hi Nagi … Can I use Coconut Aminos as a substitute for soy sauce?
I frequent foodie sites often and feel like I have stumbled upon a rare gem. Nagi….your humour is refreshing and I really appreciate the cooking tips you provide, and all for free! Very generous of you and much appreciated. Btw……..I’m cooking your Fluffy Vanilla Cupcakes for my 22yr old daughter’s birthday this weekend which I know will be a massive hit!
What specific brands/labels are dark soy sauce? Because I’ve looked at stores and even at asian stores and I can’t seem to find dark soy sauce.
Hello Nagi,
I am quite confused about the sodium part- when I check soy sauce labels the sodium % is always in the 39%+ range per portion, I’ve seen one with 49% per 15ml, one with 60% per 15ml, it never goes below 39%.
I couldn’t find any soy sauces with 7% or 9.3% sodium
Love your recipes but I am confused after reading this article about light, dark and all purpose soy sauce .
Most of your recipes you say that light is MORE salty than dark BUT this article you say exactly the opposite you said dark has MORE sodium 9.3% than light soy you said has 7.2% I’m sure its, a honest mistake because every other recipe you say light has more salty taste
Hi Yukon! You are absolutely right, light soy IS saltier – in TASTE 🙂 But dark soy actually has more salt in it, but it does not TASTE as salty because it has stronger flavour in it! I will make that clearer in this post. (PS Kudos of asking this question! It’s rare to see such attention to detail these days – most people just skim recipes! N x)
What do you use ponzu sauce for?
Ponzu is Japanese and generally used as a dipping sauce for dumpkings, tempura, sashimi amongst other things 🙂 N x
Hi Nagi & Dozer, I am trying to cut back on salt for my husband who has high blood pressure(been told maybe due to salty foods), I really love most of your Asian recipes and thank you for this guide. However I was still wondering which one would have the lowest salt or even if there is such a thing as a soy sauce without the high salt levels.
Maybe its best If I just make your recipes with soy once a month or so, but there are too many yummy ones that call for soy sauce.
Gluten free dark soy sauce.
There is NO original gluten- free dark soysauce. But you can substitute is with Japanese Tamari.
That is almost always glutenfree.
Only downside: Its a bit on the salty side.
O.o Sorry Nagi,
I should read better.
Tamari is already mentioned in your article.
Feel free to delete this comment 🙂
I have died and gone to heaven with your website and recipes. I lived in Japan and can see a hint of its cooking in your recipes. I found one recipe, went to your site and now am hooked. I am sharing with my family in Canada and France as they all love to cook. Thank you for sharing all of your recipes, tips and hints,
Brilliant, as is your Asian Market Shopping list. I am learning so much from you (which also stops me from making too many mistakes). Thank you for your generosity in sharing….a “true Foodie.”
Thank you for this! I always wondered what the difference was between these sauces and knowing what dishes need what sauces. Simple and informative – thanks for posting!
You’re so welcome Happy! N x
What a good sport you are Nagi! I humbly requested an article on the various soy sauces and you delivered! Plus you went even further with today’s asian store shopping list. That is really useful. Thank you so much
I’m so glad it’s helpful Chris – I love hearing this! N x
I am a huge fan of Kecap Manis since I discovered it, and often use it to add a complex sweet savouriness to stews/ragus etc when they are lacking depth of flavour. They do not end up tasting Asian, just more rich.
Yes definitely Kate!! N x