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Home Asian Recipes

Soy Sauce – different types, when to use what, best substitutes

By:Nagi
Published:1 Jul '20Updated:3 Jan '21
27 Comments
Dozer v

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:

  1. You can interchange light soy sauce and all purpose soy sauce in recipes;

  2. If a recipe just says “soy sauce”, use an all purpose soy sauce OR light soy sauce; and

  3. NEVER use dark soy sauce unless a recipe specifically calls for it. It is overpoweringly strong.

Also see Asian market shopping list.

Soy sauces - different types - light vs dark soy sauce
Left to right: light soy sauce, dark soy sauce and all purpose soy sauce.

Soy Sauce – 3 main types

The mains types of soy sauce are:

  1. Light soy sauce

  2. Dark soy sauce

  3. 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.

Comparison of light vs dark soy sauce

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:

Gyoza (Japanese Dumplings) - A traditional Japanese recipe! Plus a VIDEO to learn how to wrap them!
Japanese GYOZA (Dumplings)
Potstickers (Chinese Pan Fried Dumplings!)
Close up of Siu Mai (Chinese steamed dumpling) dipped in sauce
Siu Mai (Shumai) – Chinese steamed dumplings
You've never really had a Spring Roll until you've tried homemade ones. With the quick video tutorial, you'll master it in no time! recipetineats.com
Spring Rolls!
  • Salad dressings – light or all purpose soy sauce. It would be very unusual to use dark soy sauce. Asian salads to try:

Asian Slaw in a salad bowl with Asian Dressing, ready to be served
Asian Slaw – healthy, crunchy Asian Cabbage Salad
Asian Sesame Dressing - made with soy sauce, sesame oil, vinegar and sugar. Lasts for 3 weeks, an essential pantry standby! recipetineats.com
Asian Sesame Dressing
Overhead photo of Salmon Salad with Asian Ginger Sesame Dressing
Salmon Salad with Asian Ginger Sesame Dressing
Overhead photo of 2 black bowls with Chinese Chicken Salad with Asian Dressing, ready to be eaten
Chinese Chicken Salad
Chinese Chicken Salad with Peanut Dressing - made with cabbage, shredded chicken, crunchy noodles, carrot and a killer peanut dressing! recipetineats.com
Chinese Chicken Salad with Asian Peanut Salad Dressing
Close up of Kung Pao Chicken fresh off the stove
The dark colour of Kung Pao Chicken is from the dark soy sauce.

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:

Nasi Goreng on a plate with a side of fried egg, tomato and cucumbers
Nasi Goreng (Indonesian Fried Rice)
Overhead. photo of Gado Gado - Indonesian Salad with Peanut Sauce
Gado Gado (Indonesian salad with peanut sauce)
Satay Chicken with Peanut Sauce (Indonesian / Bali version)
Satay Chicken with Peanut Sauce (Indonesian/Bali)
Close up of Mie Goreng in a bowl, ready to be eaten
Mie Goreng (Mee Goreng – Indonesian noodles)
  • 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


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27 Comments

  1. Holly says

    March 15, 2021 at 9:08 am

    Hi Nagi,

    Do.you think Tamari can work as a one size fits all for soy sauce?

    Reply
    • Nagi says

      March 15, 2021 at 10:42 am

      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

      Reply
      • Holly says

        March 17, 2021 at 1:23 am

        Thanks Nagi! Appreciate the reply and all the great recipes.

        Reply
  2. Jonathan says

    February 19, 2021 at 6:32 am

    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?

    Reply
    • Nagi says

      February 19, 2021 at 7:17 am

      Hi Jonathan! Absolutely 🙂 Use normal soy sauce for both light and dark. N x

      Reply
    • Emma says

      April 15, 2021 at 6:08 pm

      Hi Nagi, where does “Japanese Style” Soy Sauce stand? It’s the only option at a certain supermarket I frequent

      Reply
  3. Jan Schott says

    February 17, 2021 at 3:05 am

    Nagi, thank you so much on the tutorial on soy sauce. Dozer puts your blog over the top! 🐾

    Reply
    • Nagi says

      February 17, 2021 at 12:12 pm

      Thanks so much Jan!! N x

      Reply
  4. Teresa says

    February 11, 2021 at 4:51 am

    Hi Nagi … Can I use Coconut Aminos as a substitute for soy sauce?

    Reply
  5. Jane Welch says

    January 8, 2021 at 3:30 pm

    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!

    Reply
    • Anthony Guerra says

      April 15, 2021 at 12:04 pm

      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.

      Reply
  6. John says

    January 5, 2021 at 6:49 am

    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

    Reply
  7. Yukon Jack says

    January 3, 2021 at 2:19 am

    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

    Reply
    • Nagi says

      January 3, 2021 at 8:58 am

      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)

      Reply
  8. Sage says

    October 27, 2020 at 6:16 pm

    What do you use ponzu sauce for?

    Reply
    • Nagi says

      October 28, 2020 at 12:22 pm

      Ponzu is Japanese and generally used as a dipping sauce for dumpkings, tempura, sashimi amongst other things 🙂 N x

      Reply
  9. Kim says

    September 30, 2020 at 10:04 am

    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.

    Reply
  10. Freek Dercks says

    September 21, 2020 at 9:07 pm

    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.

    Reply
    • Freek Dercks says

      September 21, 2020 at 9:13 pm

      O.o Sorry Nagi,

      I should read better.
      Tamari is already mentioned in your article.
      Feel free to delete this comment 🙂

      Reply
  11. Sus says

    July 12, 2020 at 5:51 am

    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,

    Reply
  12. Dawn says

    July 2, 2020 at 10:35 am

    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.”

    Reply
  13. Happy says

    July 1, 2020 at 10:30 pm

    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!

    Reply
    • Nagi says

      July 2, 2020 at 6:35 am

      You’re so welcome Happy! N x

      Reply
  14. Chris says

    July 1, 2020 at 5:07 pm

    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

    Reply
    • Nagi says

      July 2, 2020 at 6:53 am

      I’m so glad it’s helpful Chris – I love hearing this! N x

      Reply
  15. Kate says

    July 1, 2020 at 3:29 pm

    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.

    Reply
    • Nagi says

      July 2, 2020 at 6:58 am

      Yes definitely Kate!! N x

      Reply

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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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