The Key Differences Between Light and Dark Soy Sauce

There is a fine line between simple and bland food in the kitchen — oftentimes, a good sauce is what takes a dish from good to great. Just like how you can’t have spaghetti and meatballs without a hearty marinara, stir fry without soy sauce feels like sacrilege. Soy sauce is one of the most popular and widely used ingredients in Asian cuisine, but what you may not have known is there is a large variety of soy sauces that each cook differently. Unless you work in a restaurant, you likely won’t encounter every kind, but household chefs should know the difference between the two main types: light and dark soy sauce.

While they may appear identical on a grocery store shelf, light and dark soy sauces serve different purposes. The main differences are their salt content, how bold their taste is, and their effect on the overall appearance of a dish. Yes, it’s easier to just opt for the soy sauce you’re used to — in this case, likely light — but your tastebuds will thank you for investing in the right sauce for your recipe. When used properly, light soy sauce can enhance the flavor of your dish while dark soy sauce gives you a nice thick texture and that dark color you often expect from the popular flavor enhancer. Once you nail down the difference between these two sauce varieties, and use the right ones accordingly, your homemade Asian dishes will start to taste more restaurant quality.

When you hear the word “light” in relation to ingredients, the automatic assumption may be a lighter taste, or that it’s allegedly the more “nutritious” option. In the case of light soy sauce, however, the term almost exclusively refers to the sauce’s color. Light soy sauce has more of a golden brown color and tends to have a thinner consistency that’s ideal for marinades and dressings. This sauce tends to be more aromatic, and is actually what gives more of that salty umami flavor you’re used to tasting in soy sauce. Since light soy sauce isn’t as thick, it’s great to use in recipes like stir fry noodles or as a glaze for teriyaki salmon. The thinner sauce will form light layers around the other ingredients, allowing your food to soak up flavor without taking on a thick crust or dense and chewy texture.

It’s important to note that there is also a soy sauce variation that comes from Japan, called shoyu, that also has light and dark versions. Similar to its Chinese counterpart, light shoyu is great for dipping, and is great to pair with sushi bites. You can even try enhancing your light soy sauce by adding pantry staples such as ginger or citrus to further the depth of flavor. Light soy sauce will always be the unsung hero of your dish, given its color tends to fade slightly when cooked, but it will give you that signature flavor you crave in Asian-inspired dishes.

Dark soy sauce is likely what you think of when your mind conjures the quintessential soy sauce. It’s showcases that classic, deep brown color with a thick consistency that adds a toasted-looking color to your meal. The darker color is a result of the longer fermentation process this sauce goes through, along with the addition of sugar and caramel color that contribute to a sweeter taste. The texture and flavor of dark soy sauce is perfect for hearty dishes like barbecued meats and stews. So, if you’re trying to make iconic recipes like mapo tofu or grilled lemongrass pork, you’re better off reaching for the dark soy sauce to get that sweet twang and rich color. 

However, a lot of cooks agree that it is good to use both types of soy sauce while cooking to utilize both tastes and textures. The dark soy sauce tends to add a deeper sense of flavor when cooked down, but you can also brighten up your recipe or even subtly top it off with the bright umami of light soy sauce — all while maintaining that signature deep brown color. Experimenting with both light and dark soy sauce is a great way to personalize and enhance your favorite recipes. Just be sure you pay attention to the ratios of soy sauce added to your dish, as too much can easily lead to an overpowering amount of salt.