Substitute For Soy Paste: 10 Alternatives (Updated)

Last Updated on September 12, 2024 by Shari Mason

In Asian cuisine, soy sauce is a beloved essential that adds a savory and distinct taste that enhances the deliciousness of dishes.

However, some people may be allergic to soy or want to avoid it for health reasons.

If you are one of these people, then don’t worry. We have plenty of substitutes for soy paste for you to choose from.

10 Best Alternatives To Soy Paste

1. Hoisin Paste

Hoisin paste is a thick, dark sauce popular in Chinese cuisine. It is made from soybeans, sugar, garlic, vinegar, and spices. Hoisin paste has a sweet and salty flavor with a hint of spice.

It can be used as a dip for cooked meat or vegetables. Hoisin paste can also be used as a marinade or glaze for meat and poultry.

When grilling or stir-frying, it adds both sweetness and depth of flavor to the dish.

Hoisin paste is readily available in the Asian aisle of most supermarkets.

Read:

• What Can I Substitute For Chinese Five Star Powder?
• Does Soy Milk Need To Be Refrigerated?
• How Long Does Gochujang Last In The Fridge?
• Do Coconut Aminos Need To Be Refrigerated?

2. Chee Hou Paste

It is made from fermented Chee Hou sauce and has a similar taste and consistency. Chee Hou Paste can be found in most Asian markets and online.

It is a versatile ingredient used in marinades, sauces, and stir-fries. Chee Hou Paste is also a good source of umami flavor and can help round out a dish’s flavors.

Read: Is Kikkoman Soy Sauce Light Or Dark?

3. Coconut Aminos

Coconut aminos is a sauce made from coconut sap and sea salt. It has a similar taste to soy sauce, with a slightly sweeter flavor.

Coconut aminos is also gluten-free and vegan, making it a great option for those with dietary restrictions. In addition, coconut aminos is rich in vitamins and minerals, such as potassium, magnesium, and iron.

4. Miso paste

Miso paste is a fermented food made from soybeans, rice, barley, and other grains. It is a common ingredient in Asian cuisine and can be used as a seasoning, marinade, or soup base.

Miso paste is also a good protein, vitamins, and minerals source. However, it is high in sodium and can be difficult to find in stores. For this reason, many people choose to make their miso paste at home.

Read: How Long Does Miso Paste Last?

5. Tahini

Tahini is a paste made from ground sesame seeds and is often used as a substitute for soy paste. Tahini has a similar consistency to soy paste, and it can be used in many the same ways.

For example, Tahini can be used as a thickener for soups and sauces, or it can be used to make pesto or hummus. Tahini is also a good source of calcium, iron, and magnesium.

In addition, Tahini is high in protein and fiber, making it a healthy option for those looking for an alternative to soy paste.

Read: What Can I Substitute For Chinese Five Star Powder?

6. Tamari Paste

It is made from fermented soybeans, wheat, and salt and has a slightly darker color and richer flavor than soy sauce. Tamari paste can be used in various dishes, including stir-fries, marinades, and soups.

It is also an excellent dipping sauce for dumplings and spring rolls. If you’re looking for a delicious way to add extra flavor to your food, tamari paste is a great option.

Read: Is Kikkoman Soy Sauce Light or Dark?

7. Sweet Bean Sauce

Sweet bean sauce, also known as tianmianjiang, is a thick paste made from fermented soybeans. It is commonly used in Chinese and Taiwanese cuisine.

Sweet bean sauce has a strong, pungent flavor and is often used as a dip or condiment. It can also be used to cook noodles or rice or to marinate meat. Sweet bean sauce is available in Asian markets.

8. Gochujang

Gochujang [1] is a thick, sticky paste made from Korean chili peppers, fermented soybeans, and glutinous rice. It is commonly used in Korean cuisine to add flavor and spice.

Gochujang can be difficult to find outside Korea, but it is available at some specialty markets or online. The paste can also be made at home using a fermentation process.

Gochujang has a strong, pungent flavor that is both sweet and spicy. It can be used as a condiment or ingredient in many different recipes.

9. Doubanjiang

Doubanjiang is a Chinese fermented bean paste with a similar umami flavor but is also slightly spicy and salty. Doubanjiang is made from soybeans, salt, and chili peppers and is typically fermented for several months.

This paste can be used in various dishes, including stir-fries, marinades, and soups. If you cannot find Doubanjiang, use other fermented bean pastes, such as miso or hoisin sauce.

10. Ground Bean Sauce

It is made from various beans that are ground into a paste. The beans can be roasted or unroasted, and the paste can be either thick or thin.

Ground bean sauce has a similar flavor to soy paste but is not as sweet. It can be used in stir-fries, soups, and marinades. Ground bean sauce is also a good source of protein and fiber.

FAQs

Key Takeaways

In conclusion, many different substitutes for soy paste can be used in recipes.

Some substitutes include miso paste, hoisin sauce, and tamari sauce. Each of these substitutes has a different flavor profile, so choosing the one that best fits the recipe you are making is important.

If you are looking for a substitute for soy paste that is gluten-free, then Tamari sauce is a good option.

Reference:

1. https://www.allrecipes.com/recipe/242123/gochujang-sauce/