Ingredient substitution guide
Best substitutes for umami stock concentrate
Best swap for umami stock concentrate: Soy sauce, 1 tsp per serving; adjust salt elsewhere; soy sauce contains soy and wheat.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Umami Stock Concentrate?
The best swap for Umami Stock Concentrate is Soy Sauce, 1 tsp per serving; adjust salt elsewhere; soy sauce contains soy and wheat. Another option is Miso Paste, 1 tsp per serving; dissolve in warm liquid; miso is made from soybeans. The table below also lists Dried Mushroom Powder, Yeast Extract Spread and Fish Sauce, 5 swaps in all.
| Swap | Ratio and notes |
|---|---|
| Soy sauce | 1 tsp per serving; adjust salt elsewhere; soy sauce contains soy and wheat |
| Miso paste | 1 tsp per serving; dissolve in warm liquid; miso is made from soybeans Diet and health: Barley (mugi) miso contains gluten, so check the label for barley if you avoid gluten. |
| Dried mushroom powder | 1/2 tsp per serving; grind dried porcini or shiitake in a spice mill, and it adds no salt of its own |
| Yeast extract spread | 1/4 tsp per serving dissolved in warm liquid; very salty and very savory, so start small Diet and health: Brewers' yeast extract spreads such as Marmite and regular Vegemite contain gluten; Vegemite also sells a gluten-free version. |
| Fish sauce | 1/2 tsp per serving; not vegetarian, and it brings its own funk, but it is the strongest savory shortcut Diet and health: Contains fish or shellfish. |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
- Celiac.com, Is Miso Gluten-Free? (opens in a new tab)
- Beyond Celiac, Is Vegemite Gluten-Free? (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.