With many sauces being recommended for the same recipes or as substitutes for one another, it’s common to want to find out the differences between some of them. In this case, we will compare liquid aminos vs. soy sauce. Read on to find out what you need to know.
What Are Liquid Aminos?
Liquid Aminos is produced by a company called Bragg and is made from fermented soybeans and purified water.
It’s used as a cooking sauce, condiment, and seasoning sauce for recipes like shoyu ramen, stir-fries, sushi, salads, and meat such as pork, chicken, and beef.
The sauce is a dark rich brown, and the rich color is supplemented by a robust taste from the umami savory flavors of the fermented soybeans, something common in soy-based sauces.
While it does contain soy, Bragg liquid aminos are known for being gluten-free, MSG (monosodium glutamate) free, and vegan-friendly.
What Is Soy Sauce?
Soy sauce originated around 2,200 years ago during the Han dynasty period in Ancient China. It’s now spread across Asia with many variations, most of which emulate the same salty umami flavors that soy sauce has become famous for.
As a liquid condiment and seasoning sauce, it is highly versatile and is used in hundreds of recipes, especially noodle dishes. Soy sauce is made from fermented soybean paste, roasted grains, brine, and molds which is why it contains gluten and Monosodium Glutamate (MSG).
Two specific types of soy sauce are available: light soy sauce and dark soy sauce. Light soy sauce is a common misnomer as it’s also known as soy sauce or regular soy sauce.
You can use soy sauce for stocks, soups, dips, and much more. It works well in stir-fries, rice dishes, and various other Chinese dishes, but also in famous Japanese dishes such as Shoyu Ramen.
What’s The Difference Between Liquid Aminos and Soy Sauce?
|Created from soybeans and purified water.
|Created from soybean paste.
|Gluten-free, MSG-free, Vegan-friendly
|Contains gluten, MSG, and high salt content.
|Savory, sweet, mildly salty flavors.
|Salty, savory, sharp flavors.
The main difference between liquid aminos and soy sauce is the flavor because soy sauce is notably saltier than liquid aminos, with an overall sharper taste. While both have the all-important umami flavor, liquid aminos are sweeter than soy sauce.
Liquid aminos are both gluten-free and MSG-free; soy sauce isn’t. Additionally, liquid aminos have lower sodium (salt) content than soy sauce.
- Consistency: Both liquid aminos and regular soy sauce have a thin consistency. Dark soy sauce can be thicker than regular soy sauce, but not massively more.
- Appearance: Liquid aminos and dark soy sauce are typically a rich-dark brown in color. Regular or ‘light’ soy sauce is more similar in color and transparency to vinegar.
- Taste and flavor: Both have a savory, umami flavor. Liquid aminos are sweeter and less salty than soy sauce, which is also sharper when tasted on its own.
- Culinary uses: You can use both Bragg liquid aminos and soy sauce as a 1:1 substitute in many East Asian recipes. They’re both used for flavoring noodle dishes, rice dishes, chicken, pork, and more.
Liquid aminos and soy sauce are different but interchangeable in many situations. They have a similar appearance and consistency, and they’re both made from fermented soybeans. In terms of taste, they’re similar but not the same, however, they do work well in many of the same situations.
Finally, if you’ve got dietary requirements, liquid aminos are gluten-free and don’t contain MSG – while soy sauce contains gluten and does contain MSG. Soy sauce also has a higher salt content.
You should now know all you need to know when it comes to comparing the key characteristics and differences of liquid aminos vs. soy sauce.