What can I use instead of soy sauce in noodles?

In this brief article, we will answer the question, “ what  can I use instead of soy sauce in noodles?” and provide you with insights on how you can enhance your noodles’ taste with things other than soy sauce.

What can I use instead of soy sauce in noodles?

You can use many other types of sauces instead of soy sauce to enhance your noodles taste. Those include oyster and hoisin sauce, liquid aminos, mushrooms, worcesterchire sauce, fish sauce and sesame oil, miso paste and maggi seasoning.

Oyster and Hoisin Sauce

Oyster and hoisin sauce are a bit on the thicker side and packed with flavor. Both of them are reddish brown sauces and very rich. Oyster sauce has a very rich oyster flavor so a little goes a long way.

Same goes for hoisin sauce. It has a smoky, umami flavor to it and can be used as an alternative for soy sauce.

Liquid Aminos

Research. Liquid aminos is a liquid protein concentrate that’s made from soybeans but not fermented. 

Like coconut aminos, it is gluten-free, but it does contain soy and has a similar sodium content. It tastes a lot like soy sauce, albeit milder and sweeter.

It can very easily be used in place of soy sauce and some consider it a somewhat healthier alternative. It is very heavily used among people who go for a more gluten-free diet.


Mushrooms are a very common and widely used as alternatives to soy sauce. Dried mushrooms especially give a very rich and umami flavor to any food item whether it is a sauce or even just noodles.

If you need a substitute for soy sauce that’s gluten- and soy-free and low in sodium, dried shittake mushrooms can work in a pinch. 

Rehydrate the mushrooms in water, then use that soaking liquid in place of the soy sauce. It’s not the closest substitute in the bunch, but it packs an umami punch. 

You can find dried shiitakes in most grocery stores. Using them in noodles can enhance the taste to a great extent.

Worcestershire Sauce

Worcestershire sauce comes from the family of soys sauce os fish sauce and is also packed with umami flavor, which is the key flavor profile in soy sauce.

It’s a sauce with a tremendous depth of flavor, and all that flavor is the result of many different ingredients being fermented individually, blended, and fermented again. 

There are some vegan and vegetarian versions of Worcestershire sauce, but for the most part, the regular versions contain the following: 

Vinegars. Fermented onions. Fermented garlic. Molasses. Tamarind paste. Salt. Sugar. Cured anchovies. 

And a seasoning mixture that can include spices like coriander, mustard seed, cloves, or pepper, as well as citrus peel.

Sesame Oil and Fish Sauce

Thai fish sauce is one of the basic ingredients in Thai cooking, along with much of Asian cuisine. It has a rich, translucent reddish-golden brown color and is added liberally to nearly all Thai dishes. 

It is often used as a marinade for fish and meat, as well as a condiment, usually mixed with fresh chilies and lime juice. It is often used in noodles to add the smoky flavor to the noodles. 

If you travel to Thailand, you may come across it on restaurant tables, where it’s added to meals customarily in the same way Americans would use salt and pepper.

It is a briny, fishy, savoury liquid so it is very often used as either with soy sauce or as a soy sauce alternative.

Maggi Seasoning

Maggi seasoning is a powdery seasoning present in ramen and maggi noodles. It contains a very big and vast flavor profile in dehydrated form.

The seasoning acts as an alternative to soy sauce in the case that it already contains a wide range of flavor and can easily be fulfilled with the slight addition of maybe salt and pepper.

It is very commonly used in ramen noodles btu can also be used in normal spaghetti noodles and even some types of pasta.

Miso Paste

Miso paste is made of soybeans fermented with salt and koji, an edible mold formally known as Aspergillus oryzae. Koji is also used to make soy sauce, sake, and other fermented delicacies. 

The mold occurs naturally in Japan, which is why it’s used most commonly found in Japanese food. 

But miso’s flavor is not specific to Japanese cuisine; you can add it to a wide variety of types of food any time you want a boost of umami flavor.

Once the soybeans, salt, and koji (often growing on some kind of grain) are mixed together, they’re left to ferment for as little as a few weeks and up to several years.

Miso paste is added to ramen broth, it can be used in the butter while stir frying noodles. It can be used as a marinade and can also enhance the flavor of soups and sauces.

Other FAQs about Sauces that you may be interested in.

Can you freeze cream sauce?

What can I substitute for soy sauce?

What is the difference between the sauce and condiment?


In this brief article, we answered the question, “ what  can I use instead of soy sauce in noodles?” and provided you with insights on how you can enhance your noodles’ taste with things other than soy sauce.