Soy and Gluten Free Soy Sauce Recipe
Coconut aminos already tastes close to soy sauce on its own, but simmering it with dried shiitake mushrooms and kombu pulls out the same glutamate-driven umami that soybeans and wheat normally provide, while a touch of molasses and rice vinegar rebuilds the color and tang, so the finished sauce works as a real 1:1 substitute in stir-fries, marinades, and dipping sauces.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 60 min
- Servings
- 20
Ingredients
- 1 cup coconut aminos
- 1/4 cup water
- 1 tablespoon rice vinegar
- 1 tablespoon blackstrap molasses
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 2 dried mushrooms dried shiitake mushrooms
- 1 piece kombu (dried kelp), 2-inch piece
- 1/2 teaspoon sea salt
- 1 teaspoon toasted sesame oil (optional)
Nutrition per serving
- Calories
- 19
- Protein
- 0g
- Carbs
- 4g
- Fat
- 0g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Combine the coconut aminos, water, rice vinegar, and blackstrap molasses in a small saucepan.
- 2Add the grated ginger, minced garlic, dried shiitake mushrooms, and kombu.
- 3Bring to a gentle simmer over medium heat, then reduce the heat to low and simmer uncovered for 15-20 minutes, until the liquid reduces slightly and smells deeply savory.
- 4Remove from the heat and stir in the sea salt until fully dissolved.
- 5Cover the pan and let the mixture steep for at least 30 minutes at room temperature, or refrigerate and steep overnight for a stronger flavor.
- 6Strain through a fine-mesh sieve set over a bowl, pressing firmly on the mushrooms and kombu to extract all the liquid, then discard the solids.
- 7Stir in the toasted sesame oil, if using, right before bottling.
- 8Transfer the sauce to a clean glass jar or bottle and refrigerate.
Tips & variations
- Add one whole star anise pod to the saucepan for a warmer, slightly licorice-tinged background note closer to some commercial soy sauces.
- Swap the rice vinegar for a teaspoon of tamarind paste for more tang and a darker color.
- Use coconut sugar instead of blackstrap molasses for a lighter-colored sauce with a milder sweetness.
- Double the batch and freeze extra sauce in an ice cube tray, then thaw individual cubes as needed.
Storage & reheating
Store the finished sauce in an airtight glass jar or bottle in the refrigerator for up to 1 month. Shake or stir before each use, since the sesame oil and any settled solids can separate.
Tips from the Tulo kitchen
- Taste the sauce right before straining and add a little more salt if it seems flat; the strained liquid won't taste much saltier than the mixture it came from.
- A paler, thinner kombu variety gives a milder result than the thick, dark strips sold for dashi, so use less of the thick kind if that's what's on hand.
FAQ
Is coconut aminos the same thing as soy sauce?
No. Coconut aminos is made from fermented coconut sap and salt rather than soybeans and wheat, so it's naturally soy-free and gluten-free, but on its own it tastes slightly sweeter and thinner than soy sauce. Simmering it with mushrooms and kombu closes most of that gap.
Can I make this without kombu?
Yes, though the sauce will taste noticeably less savory. Kombu contributes a large share of the natural glutamates that give soy sauce its umami depth, so if it's unavailable, use an extra dried shiitake mushroom or two to help compensate.
Is this safe for someone with a soy allergy?
Yes, as written the recipe contains no soy or wheat ingredients. Double-check the label on any coconut aminos brand used, since manufacturing facilities can vary, but the ingredient itself is soy-free.
Why does my homemade version taste thinner than store-bought soy sauce?
Store-bought soy sauce is fermented for months, which builds complexity that a 20-minute simmer can't fully replicate. Letting the sauce steep overnight before straining, and reducing it a few extra minutes on the stove, both help close the gap.