Soy Sauce vs Liquid Aminos: What’s The Difference?

You can wonder why I am making a comparison of soy sauce vs liquid aminos. It is because soy sauce is more familiar. However, liquid aminos are preferred by many people, especially those who are more conscious about their health. I did some in detail research to write this article. 

Soy sauce and liquid aminos are both savory condiments, but with key differences. Soy sauce is made from fermented soybeans, wheat, water, and salt, offering a distinctive umami flavor. Liquid aminos are derived from soybeans but are often gluten-free, providing a similar umami taste without wheat.

Let’s explore the two delicious food items and compare them side-by-side so that you can understand when you should choose which one. 

Soy Sauce vs Liquid Aminos

Soy Sauce vs Liquid Aminos: A Comparative Overview

Soy sauce and liquid aminos differ in their ingredients, gluten content, sodium levels, and health benefits. Below I have prepared a thorough comparison between the two items:

AspectSoy SauceLiquid Aminos
IngredientsFermented soybeans, wheat, water, saltFermented soybeans, water, may include wheat*
FlavorRich umami tasteSimilar umami flavor
Gluten ContentContains gluten due to wheatGluten-free (some brands)
Sodium LevelsHigher sodium contentLower sodium content
Health BenefitsSource of protein, antioxidants, and vitaminsMay contain essential amino acids
Dietary OptionsNot suitable for gluten-free or celiac dietsSuitable for gluten-free and celiac diets
GMO StatusMay contain genetically modified ingredientsSome brands advertise non-GMO
VersatilityPopular in Asian cuisine and worldwideGaining popularity as an alternative condiment
UsageMarinades, dipping sauce, cooking, and seasoningSubstitution for soy sauce in various dishes
Soy Sauce vs Liquid Aminos

Soy Sauce vs Liquid Aminos: Detailed Differences

Didn’t get the full idea? Don’t worry. The table was designed to give an overall idea about the two items. Below is a detailed comparison of soy sauce and liquid aminos.

Soy Sauce vs Liquid Aminos


Soy sauce is traditionally made from a fermentation process involving soybeans, wheat, water, and salt. This fermentation contributes to its complex and rich umami flavor. 

On the other hand, liquid aminos are also derived from soybeans but are often gluten-free.  Therefore, even if you are gluten sensitive, you can have them in your food. 

Read More: Hoisin Sauce vs Teriyaki Sauce


Both soy sauce and liquid aminos offer a similar umami taste, characterized by a savory and salty profile. The umami flavor results from the presence of naturally occurring glutamic acid in soybeans, which intensifies during the fermentation process.

Gluten Content

One significant difference between the two condiments I noticed is their gluten content. Traditional soy sauce contains wheat as one of its primary ingredients. 

Hence, it is unsuitable for those with gluten intolerance. In contrast, most liquid aminos are explicitly marketed as gluten-free, making them a viable alternative for individuals seeking gluten-free options.

Read More: Dark Soy Sauce Vs Soy Sauce

Sodium Levels

Soy sauce tends to have a higher sodium content, which can be a concern for individuals on a low-sodium diet. Liquid aminos, in comparison, often boast lower sodium levels. Choosing liquid aminos might be a better idea for you if you are health-conscious.

GMO Status

While both soy sauce and liquid aminos can potentially contain genetically modified ingredients, some liquid aminos brands advertise themselves as non-GMO, catering to consumers concerned about genetically engineered foods.


You can notice that soy sauce has a long-standing presence in various Asian cuisines. It is also widely used worldwide as a seasoning, marinade, and dipping sauce. On the other hand, liquid aminos are gaining popularity as a substitute for soy sauce, especially in dishes that require gluten-free options.

Read More: Tamari Vs Dark Soy Sauce

Similarities Between Soy Sauce And Liquid Aminos

I don’t think it is surprising that soy sauce and liquid aminos share similar features. 

  • Soy sauce and liquid aminos are both manufactured from soybeans, which adds to their umami flavor.
  • They both offer a savory and slightly salty umami taste, enhancing the flavor of dishes.
  • Both condiments are sources of essential amino acids, making them valuable protein providers.
  • Naturally occurring glutamic acid in soybeans intensifies the umami taste in both condiments.
  • Soy sauce and liquid aminos can be used as seasonings, marinades, and dipping sauces in a wide range of cuisines.
  • They can be used interchangeably in recipes, allowing for versatility in cooking.
  • Both condiments are widely used in Asian cuisines and have gained popularity globally.
  • As plant-based condiments, both soy sauce and liquid aminos are suitable for vegan and vegetarian diets.

Which Is Good For What

Soy sauce and liquid aminos each have unique characteristics that make them suitable for different culinary purposes and dietary needs. Learning about them will help you have tastier foods. 

Soy Sauce

  • Ideal for traditional Asian dishes, such as stir-fries, sushi, and noodles, due to its classic umami flavor.
  • Works well as a marinade for meats and tofu, adding depth and richness to the final dish.
  • Perfect for increasing the flavor of soups, stews, and sauces with a savory kick.
  • Not recommended for gluten-free or celiac diets due to its wheat content.
  • Provides a higher sodium content, so moderation is crucial for individuals on low-sodium diets.

Liquid Aminos

  • Great alternative for gluten-free or celiac diets as it is often gluten-free.
  • Suitable for health-conscious individuals seeking lower sodium options, as it typically contains less sodium than soy sauce.
  • Works as a substitute for soy sauce in various recipes, providing a similar umami flavor.
  • Perfect for seasoning salads, vegetables, and other dishes, enhancing their taste with a savory touch.
  • Offers an appealing choice for vegans and vegetarians looking for plant-based condiments.


You can see that soy sauce and liquid aminos are both savory condiments. They both share similarities due to their common soybean origin and umami flavor. Soy sauce remains a staple in traditional Asian cuisines. However, individuals with gluten intolerance may prefer liquid aminos as a gluten-free alternative. 

The choice between soy sauce and liquid aminos ultimately boils down to your personal preferences, dietary restrictions, and specific recipe requirements. But if you ask me, you should try both unless you have gluten issues. Your experience as a food lover will be more enriched. 

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